At The Bar | Dream Drinks and Great Company 🍸

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

What happens when a former F1 driver takes a pit stop At The Bar?In this episode, former Williams driver Nicholas Latifi joins us with tequila, strong opinions, and a surprising amount to say about Nutella.We start with a Tommy’s Margarita made using Nicholas’s own brand, Leve - a half-strength agave spirit created for people who want something between full-strength and alcohol-free.From there, we get into what it’s actually like to make it to Formula 1, why Nicholas never became a beer guy, how a racing driver thinks about travel, weight, and performance, and why tiramisu might be a little overrated.Then Jack builds Nick’s Dream Drink, the Monza Flip - a dessert cocktail inspired by Nutella, maple syrup, Italy and Canada, served with a freshly fried beaver tail on the side.It sounds like a lot - but, as always, Jack delivers.Hosted by Matty White and Jon Almond, with resident bartender Jack Sotti.—Follow At The Bar on Instagram:https://instagram.com/atthebarhq