MEET THE TEAM

Junior Sous-Chef at Marcus, Eve Seemann, experiences a week’s stage at Restaurant Nathan Outlaw in Port Issac

 

 

 

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Eve Seeman sous chef at Marcus in Knighstbridge stage at Nathan Outlaw in Cornwall

Eve Seeman, Junior Sous-Chef at Marcus, recently travelled to Cornwall to embark on a stage with world renowned, Michelin-starred chef, Nathan Outlaw. With locality and seasonality at the heart of everything they do at Restaurant Nathan Outlaw, Eve learnt new techniques and an appreciation for new produce which inspired her choice of dish on our current lunch menu.

How did the Stage at Restaurant Nathan Outlaw come to about?

Mark and Shauna Froydenlund, our Chef Patrons at Marcus gave me the opportunity to go away for a week on a stage. Fish is one of my favourite ingredients to cook with so who better to learn from than Nathan Outlaw? Shauna arranged everything with Nathan and he was there for the entire week that I was which was incredible. While I was down in Port Issac, I also got the opportunity to visit our fish suppliers, Flying Fish. We have access to such great produce at Marcus and it was great to visit the suppliers for myself. I even got a tour of the oyster beds which is something I won’t forget.  

What were some of the highlights from the Stage?

It was amazing to spend a week in a different restaurant, seeing how a different team work and operate on a day to day basis. The team were incredibly welcoming and Nathan Outlaw is such a great guy. His philosophy to cooking is totally produce focused, avoiding  complication and allowing the ingredients to speak for themselves. Because of the location, everything is sourced locally with producers delivering ingredients to the restaurant the very same day. All of the fish are sourced from two catches a day and with one Tasting Menu, whatever is caught inspires the menu for that day. I got to cook with some incredible fish; John Dory and Red Bream, which is a type of fish I had never cooked with before. I got to prep and cook a langoustine dish with Nathan from start to finish, from developing the dish to creating the sauce; that was a real highlight of the experience!

What was it like to be in Cornwall?

There’s an incredible food scene down in Cornwall. You’ve got Paul Ainsworth and Rick Stein to name a few. Obviously – everything revolves around fish. I would love to get down there more often, it only it was slightly easier to get to!

Eve was inspired to create her latest dish on our lunch menu from her experience at Nathan Outlaw, Dorset plaice, roasted on the bone with potted shrimp and parsley. Take a look at the menu, here.

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