Last year was certainly one to remember.
The team not only scooped awards from the Good Food Guide and Michelin, but
remains intact and is working hard to improve the overall customer experience.
This year is an important and exciting one, with continued development to
the menu and worthy additions to the wine list.
I am working very hard with suppliers and small artisan producers to source
consistently good and flavoursome ingredients. I enjoy working with forgotten,overlooked
and sometimes unfashionable ingredients to produce memorable dishes with a
difference.
We, at Restaurant Nathan Outlaw, look forward to seeing customers old and
new in 2008.
Happy cooking!
Nathan