Eve Seemann, 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.