Michelin-Starred Chef Nathan Outlaw Drinks Crab Cocktails & Reveals Restaurant Red Flags | At The Bar

A crab cocktail. Restaurant red flags. Michelin star pressure. And one very blue tongue!Michelin-starred chef, author and familiar face from TV shows like Great British Menu and Saturday Kitchen, Nathan Outlaw joins us At The Bar for a conversation about seafood, Cornwall, critics, influencers, hospitality, wine, pubs, and the reality of running restaurants at the top level.Nathan tells us why he prefers à la carte to tasting menus, what really matters when guests walk through the door, why over-the-top hospitality can get weird very quickly, and what happens when Michelin inspectors come in for dinner.Then, because this is At The Bar, we make him drink crab.For Challenge Jack, Nathan chooses crab as the ingredient - so Jack creates a cognac-based seafood cocktail inspired by sauce Américaine, complete with roasted crab shells, butter, tomato liqueur and a crab called Pinchy.For Nathan’s Dream Drink, Jack goes nostalgic: pub gardens, Calvados, Dandelion and Burdock, London Pride, salt and vinegar crisps, blue slushie energy and a packet of Salt ‘n’ Shake - all with a nod to Hawksmoor’s modern classic cocktail - Shaky Pete’s Ginger Brew.Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.Nathan’s new book, On Fish, is available now from all good booksellers.👇 Let us know in the comments:1. Would you drink a crab cocktail?2. What’s your biggest restaurant red flag?3. Is wine pairing overrated?Follow us on Spotify for more episodes of At The Bar.—Follow At The Bar on Instagram:https://instagram.com/atthebarhqAnd TikTok:https://www.tiktok.com/@atthebarhq