Two Michelin Starred Chef, Nathan Outlaw.Restaurant Nathan Outlaw Septembers Featured Chef

Nathan Outlaw From Restaurant Nathan Outlaw Septembers Featured Chef
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcanteen.com/featur...

[@bovko1]

He has amazing filleting skills, seriously. And the food really is simple, the way it should be. No fancy decorations, pure taste and quality!

[@JOnTHeMOnSoon]

Now that my friends, is a chef. No fritsy fit-the-whole-dish-in-your-mouth bullshit. Just good delicious modern food.

[@Thestaffcanteen]

have to agree JOnTHeMOnSoon thanks for the comments

[@sergifernandezmiranda1311]

this is a top class dish, honest and good process behind it.

[@Warhammer416]

Love Nathan Outlaw. Great Chef

[@phroney]

So, I have read the comment section of quite a few of your videos and I would love to make a suggestion: Require everyone to take a test before they can comment to weed out the idiots who have no clue what they are talking about. Come one people, this is another wonderful dish that 99.9% of you could not even come close to matching.

[@chema5253]

You are obviously an expert

[@kalqubbaj4853]

Spot on 👍

[@RobertUWL]

thanks for the awesome insides and videos staffcanteen !! really appreciating it !!!! love food and cooking - thats the pleasure in life

[@EarlRausch]

I loved watching Nathan cook on Great British Menu. I would love to come to GB and eat and eat !! Thanks for the post.

[@Fatmanstan606]

The filleting skills and the crust he got on that cod where a revelation, I do agree that while that herb crust may have been there on flavor, it doesn’t look that appetizing, too wet maybe, looks slimy

[@alexandresobreiramartins9461]

Looks very nice.Bet it's delicious. Many chefs I see on youtube seem only concerned with how their dishes look, and how artsy they are, but you know how to put good taste and good effort on a dish. Congratulations!

[@AstroPhobo]

nice sauce..

[@jayceecampos4641]

gorgeous

[@loayjabre70]

2:17-2:19 LoL

[@luislizard2626]

Took off the ring from his thumb... Good thinking... Great dish!!! Question:...I didn't get where the tartare sauce went... And what sauce was with the mussels??? Thanks

[@BabyNightfury01]

Tom is still there!!!!!!! Amazing, wheres eliott? Hahahahahahaha

[@explodingpuppy]

4:50: fish stuck to pan! 4:51: clean pan! He is amazing!

[@Thestaffcanteen]

don't remember that TBH

[@chezolivervids]

When you cook fish, and other seafood such as scallops, it will 'stick' to the hot surface until a crust is created and it will come free. This is why it is important to both adequately salt the surface as well as not disturb the item being cooked until it has developed this layer. Most seafood is cooked 80-90% on one side for this very reason.

[@fvrs3411]

What's the point of rolling the fish in cling film if you're going to bake it on the rounded side? The beautiful round shape got lost.

[@nikoladamjanovic8968]

What is the brand name of that food processor he is using?

[@krzysztofzysk4422]

vorwerk termomix:)

[@nikoladamjanovic8968]

krzyszof zysk Thanks :-)

[@Thealbert83]

breadcrumbs, parsley, spinach, butter and.....??? (can anybody help me, i dont understans to him - gretted cheese-???)

[@TheAiscy]

breadcrumbs, parsley, sea bean, spinach, butter and parmesan

[@stevefowler3398]

What was that? A childs portion?

[@mohammedsalih6771]

where chef nathan study culinary?

[@christopherogden2474]

mohammed salih no idea but he trained under Rick Stein

[@danielgoddard3286]

Rick Stein, Eric Chavot, John Campbell.

[@uncle_gazpacho]

herb crust? looks like sludge to me.

[@Thestaffcanteen]

Sludge that's green

[@johndoe-wh6td]

Sad he gives up his flagship.

[@Machster10]

Hello. I like your video but wish to inform you and the viewers about the benefits of butterflying whole fish instead of filleting. When you butterfly fish they are cooked with the bones which adds the critical flavors to fish. The next benefit is that there is no waste. The most delicious parts of a fish are usually and ver wastefully discarded. Lets all wake up and start eating fish the right way.

[@dylanknight4752]

Washing off fish with water? Microwave in the kitchen? I’m assuming this restaurant didn’t have Michelin stars for long

[@Thestaffcanteen]

Nathan hold two stars still 😉

[@roelbalthaz.7613]

washing off the fish after salting is completely normal. a microwave can be used for many cooking techniques for example sponge cake or a very easy way to make clarified butter.

[@peldorvarga9975]

blow your nose dude before enter in galley..lol

[@Yaketyyak21]

How many times does a chef handle the food before it’s served....that’s not hygienic ...

[@jackbollingham2618]

Anthony conran you have no idea what goes on in professional kitchens if you think that was too much

[@roelbalthaz.7613]

as long as u wash ur hands often enough its definetely not unhygeniec

[@olislavorlov6586]

Dull, compared to what is served at other two star restaurants

[@danielgriffin3135]

Only 2 star British fish chef mate think he knows what he’s doing

[@DanielCooper1982]

looked a bit poo but he's got a cool name so fair play

[@sharpskilz]

Set off????? hahaha!! chefs making up their own suffices. Setting off? cleaning down? washing up? cooking off? Setting up?

[@sharpskilz]

maybe so but my point is the suffix words, The 'up 'down' etc is completely unneccessary, cleaning, washing, cooking, setting all suffice on their own

[@phroney]

+Steve Sharp, be quiet.

[@sharpskilz]

Is that a chef term?

[@sharpskilz]

Typed words dont make any actual noise my man, so you appear slightly silly now.

[@phroney]

Oh, Steve, Steve, Steve, do we really have to be this way? You know what I mean.

[@christopherreygate7747]

Nathan Outlaw, Nathan Overated...

[@christopherreygate7747]

Christopher Reygate Ha HA,, funny that like.

[@uncle_gazpacho]

Christopher Reygate true

[@darrenburns123]

none of this triple cooked nonesense? really??? 5/6 small tiny bits of crispy potato, hardly call them chips jason, pretensious , but im sure delicious.