Who comes here?
“Sat has an amazing reputation so you’ll get foodies from across the country heading to Nottingham just to eat here.”
Best table in the restaurant?
“I can only recommend the chef’s table because it’s the only place I’ve eaten in there.”
Best time to come?
“We’ve always gone up to Nottingham and had a great lunch up there so I’d say it’s well worth a day trip on a Saturday.”
Dish to order?
“Sat does this amazing version of a fish pie. It’s a beautiful piece of fish in a sauce, really cleverly done with mash that was mashed directly onto the plate – that really stuck out in my mind and it may not be on the menu now, but I loved it. Order that if you ever see it.”
Dish at Nathan Outlaw’s Fish KitchenKate Whitaker
Dish at Nathan Outlaw’s Fish KitchenKate Whitaker
Outlaw’s Fish Kitchen, Cornwall
“I think Nathan is one of the truly great chefs in the UK. He’s a natural chef with a great palate, and he’s one of those people I always see when I’m in the area. I’ll sometimes just pop my head in and stay for a coffee. I love to walk down to Port Isaac to Outlaw’s Fish Kitchen [located, as it is, in a 15th-century fisherman’s cottage]. I just love Nathan’s style: he uses lots of vegetables and gets his fish straight off the boat.”
Who comes here?
“Nathan has an incredible reputation so you’ll find people from across the country who have planned ahead and booked in just to try his food. Of course, it’s massive amongst fish lovers, in particular.”
Best table in the restaurant?
“You need to plan ahead to get a table as it’s small in there but, because it’s so small, any table is a great table.”
Best time to come?
“There is no bad time to go but, if you’re there for a couple of days, do what I do which is to also go to his other Port Isaac restaurant, Outlaw’s New Road.” [If you book a two-night stay you can also stay at his Outlaw’s Guest House: then dinner at both restaurants is included.]
Dish to order?
“This is one of those places where the menu really does change daily, but I love when Nathan does cured and raw fish. He does a beautiful mackerel dish with pickled gooseberries, and he does another one with apple and sage in it. I think the cured dishes are always delicious so go for one of those if you’re unsure.”
Folkestone Wine Company
Folkestone Wine Company, Kent
Folkestone Wine Company is run by a lovely couple called Dave and Polly and, it’s not really so much of an old-fashioned bistro, but it has a very small menu: maybe three or four nibbley bits, three main courses and four of five starters and that’ll be it. Dave has a kitchen porter in the kitchen and will have Polly outside at front of house, and that’s it. They set it up all on their own.”
Who comes here?
“A mix of people wanting a bite and those after seriously good wine.”
Best table in the restaurant?
“None of the places I’ve mentioned are big – all are very small – but at this place, I’d definitely get a table at the front so you can see out onto the High Street. It’s absolutely lovely.”
Best time to come?
“This is more of a weekend hangout because it’s only open from Thursday through to Sundays so it’s a relaxed place for a really easy lunch or supper with, obviously, amazing wine.”
Dish to order?
“Dave does one of the best crème brûlées I’ve ever had in my life. He has really classical training under his belt but also a very modern touch. I’ve been there quite a few times, and if you can get the crème brûlée or the Tart Tatin, they’re phenomenal.”
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