Nathan Outlaw's seafood
All the seafood served in Restaurant Nathan Outlaw in Cornwall "is freshly caught by day boats that go out with the tide, or if it is mussels, oysters, cockles or clams, gathered less than half a mile away on the shoreline. Even the accompanying produce is local. The asparagus in a dish of lemon sole with bacon, wild garlic and pumpkin-seed dressing is grown on the hill behind the restaurant."
Chef Nathan Outlaw is a big, happy bloke of 34 with the only 2-star Michelin fish restaurant in the world. He likes to explain how to break down the cooking of fish into simple steps, and that's what he's done in his new book.