A Nathan Outlaw Masterclass

Two-Michelin-starred chef Nathan Outlaw cooks plaice with lobster scampi and Porthilly sauce.
Filmed at Nathan Outlaw at the Capital, London
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[@MrJuiceGaming]

Such an amazing chef, I really love the way he cooks

[@RataStuey]

An excellent teacher and communicator. Reminds me of Marco Pierre White where he showed demonstrations in his restaurant Harvey’s in the 80s tv show

[@zvonimirleko2131]

Thank you

[@kevpendle2459]

What a Wonderful thing to watch

[@MizunoIronMan]

Such an accomplished chef, oozes class and commands the greatest respect.

[@FordyHunt]

What a great teacher

[@angrychef2582]

KingOfHammer not really he's using a dairy chopping board he should be using a blue fish board where is health and safety

[@tonys-travels-2023]

Nice dish chef.

[@fluffybunny558]

He makes this look easy!

[@fedesasse274]

I would love to work with him, excellent techer! wonderful dish!

[@NeuroHead]

Great video. The dish looks very tasty.

[@MbisonBalrog]

Flat 🐠 best cooked whole. The tasty bit along the edges are still there

[@sammaris9246]

cracking dish

[@Del-pp3gn]

Nathan is awesome....adidas Samba master!!!!

[@timfaville2233]

Yum. We have those tiny crabs in nz also.

[@utoob22]

Nice

[@kotvikot1517]

Hi everyone :) How to make Porthilly sauce? Thanks :)

[@MrChefgiannis]

Nathan the simplicity of your dishes are awesome. How much you are costing a lovely plate such this?Thanks a lot for your concern to answer to me

[@vinunleaded]

25 quid.

[@tom186i]

White board?

[@MrPlanx]

I would have to charge 200 euros for this from the cost of the ingredients. Must be nice to be where such fish is apparently cheap. He said a 25 quid dish. How???

[@user-up4sb1fz8l]

نيثن اوتلو

[@MbisonBalrog]

Riger mortis

[@delki69]

Why you using a white board CHEF

[@stevejohncockram]

the poor cameraman stuck with a camera that can't focus

[@sharpskilz]

Is he breathing in through his mouth? haha