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Foursher.

Hello and welcome to Table Talk, the spectator's Food and Drink podcast.

I'm Laura Pendergast.

And I'm Olivia Potts.

Today we are delighted to be joined by chef and restaurateur, Nathan Outlaw.

Since 2011, Nathan's held two Michelin stars for his eponymous restaurant in Cornwall,

the only fish restaurant in Britain to have been awarded two stars.

In 2017, it was named Best Restaurant in Britain by the

Good Food Guide. Nathan, welcome to Table Talk. Hello. Thank you very much to having me.

Thank you for joining us. So, Nathan, you grew up in Kent. What was food like when you were

when you were little? I was very fortunate. I mean, my father's a chef and still is working with me now. And so we always

had good food. I mean, when I say good food, it wasn't, I would say, posh food. It was wholesome food.

So we always had things like stews and hot pots and, you know, nice roasts and, you know,

we always had a really good sort of buffet when we had parties and things like, you know, with proper stuff on it.

Both my sets of grandparents were keen gardeners, so I was always quite aware of, you know, sort of how things grew and how things come, you know, how that chip became a chip and things like that.

So, yeah, I had a really good sort of upbringing and did your father encourage

an interest in becoming a chef he did what at first i mean i i sort of said to him that i was

interested in cooking and i was always whenever he was in the kitchen or at work i'd go to work with him

from about the age of eight i suppose i'd go on a saturday morning so i was always around and he'd sort of get me doing little jobs. But it wasn't until I was probably about

15. I had been a proper work experience like you do when you're at school. And I said, I want to do

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