Nathan Outlaw: Fishermen
'The hardest time for fishermen to do their job is during the winter – they are all, to a man, worth their weight in gold at this time of year. I have three restaurants – two in Cornwall and one in London – which all rely on them getting the best possible catch of fresh fish for me every single day of the year. If they didn't go out to sea, in the absolutely freezing weather, I wouldn't have a business at all. I could live without all sorts of things in winter, but not fishermen.'
Nathan Outlaw's new restaurant, Seafood and Grill, opened in London's Capital Hotel last month. Nathan-outlaw.com