Four chefs, three events, two Michelin stars… one memorable evening

Nathan Outlaw collaborates with three chef friends to create a sublime series of seafood and meat supper clubs

October will see the two-Michelin-starred Nathan Outlaw join forces with three chef chums at London’s The Capital hotel for a series of seafood and meat celebrations enticingly billed as Outlaw’s Shipping Fourcast.

Mitch Tonks’ cured red mullet with fennel and orange will feature as part of a four-course menu on October 1

Rockfish restaurateur Mitch Tonks will kick off the feasting (on Monday October 1) when he pairs up with Outlaw and his Knightsbridge team for a four-course menu of cured red mullet with fennel and orange; cuttlefish risotto; sea bass with artichokes and salad verde; plus a dessert of yoghurt mousse with apple and sorrel granita. The event is priced £135 per person and includes an aperitif, fine-wine pairings with each course and a signed copy of Tonks’ latest cookbook The Seahorse: The Restaurant & its Recipes.

The next date for the diary is Monday October 15, when Hawksmoor’s master of butchery Richard Turner joins Outlaw for a six-course surf ‘n’ turf celebration, which starts with a chilled oyster and grilled chipolatas. Next on the pass is John Dory with lamb’s tongues, followed by monkfish and duck with a barbecue sauce and vegetables. The delights continue with grilled Highland steak served with an XO sauce, bone marrow and salad (priced £195 per person, including an aperitif, specially paired wines with each course and a signed copy of Turner’s latest book Prime: The Beef Cookbook).

Championing Cornish day boat fishermen – whose catch influences all of Outlaw’s menus – Tim Barnes, head chef at Outlaw’s Fish Kitchen in Cornwall, will head to London on Monday October 29 to showcase the best fare from Port Isaac. Priced at £130 per person, the event will see guests receive a glass of Cornish Camel Valley sparkling wine upon arrival, followed by a selection of eight seafood sharing dishes, which will include lobster risotto balls with basil mayonnaise; pickled herring with cucumber and dill yoghurt; crab fritters and chilli jam; and a whole John Dory with a green sauce and chicory. The feast will finish with raspberry baked Alaska or coconut mousse with pineapple and passion fruit.