Harden's survey result
For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.
“A lot easier to get to than Cornwall!” – Nathan Outlaw’s “small and intimate dining room” near the back of Harrods lives up to his renown as one of the UK’s top fish and seafood chefs with “superb and superbly fresh dishes” delivering “delightful” and “delicate” flavours. That it’s a “quiet space (so hard to find in central London)” is valued by some, although others feel “atmosphere can be lacking”. Note, the hotel – a rare independent – was sold to a small American group in January 2017. Top Tips – value-wise “the lunchtime menu is hard to beat” and “you can BYO with no corkage on Thursdays”.
“Stunning” fish and seafood “presented with panache” win huge acclaim for this “hidden gem, so close to the brassiness of Harrods”. The ambience of the “small” room is not to all tastes though – what is “quiet and dignified” to fans is to critics “staid” and “too formal”. Top Tip – BYO with no corkage on Thursdays.
Nathan Outlaw’s “rare and outstanding” treatment of fish and seafood underpins the “first class” experience at this “calm” chamber, just a stone’s throw from Harrods, although the room is too small and “too formal” for some tastes. Top Tip – on Thursday you can BYO with no corkage.
Nathan Outlaw’s “perfectly executed seafood” and “discreet” service win many accolades for this accomplished small dining room by Harrods, especially for the “very good-value set lunch” (or the “BYO deal on Thursdays”); shame the ambience of this oddly-shaped chamber is “a bit flat and formal”.
Outlaw's at the Capital
Michelin starred Outlaw’s at The Capital boasts an ever changing array of unique dishes created using British seafood caught predominantly around the coast of Cornwall.
Masterminded by Nathan Outlaw and Head Chef Andrew Sawyer, who source the freshest and best seafood from fishermen they know. They let the ingredients take centre stage and menus showcase an array of original and creative seafood dishes.
Nathan who holds 2 Michelin stars at his eponymous restaurant in the village of Port Isaac, Cornwall spends time each week at the restaurant with the team.
Outlaw's at The Capital Restaurant Diner Reviews
"The food was perfectly cooked and presented, but lacking any real flair or wow factor. My starter of "Chilli marinated Monkfish" had no taste or heat of chilli whatsoever, was slightly overpowered by the lime juice and had an attempt to add texture by scattering chopped ordinary peanuts on top. It was also tiny - I'd be surprised if there was more than 10-15g of fish. My main of brill had and very well crafted sauce, a lovely little piece of layered potato (but too little) and a well cooked but bland (apart from a slight fennel? flavour) piece of brill. But whilst I can't fault the cooking, there was nothing to be excited about and a very small portion. The decor is high quality but bland and almost completely lacking atmosphere, the heating was broken again so I spent the first part of the evening feeling like someone was blowing a hot hair dryer at my head (from the very badly positioned and angled heating vents) and the second half, when they turned it off, getting cold. Service was okay but some were a little brusque and condescending. Not going again."
"Had 2 meals recently - in October it was most enjoyable and Late November very dissappointing and pretentious. Restaurant cold as heating was off. Charge £15 extra for the scallops starter on the £29 menu and £5 extra on the £49 menu. Service very ordinary and the staff are not properly trained. On requesting what the cheese described as a St, Fouk was it transpired it was a cheese from Suffolk - but no further elaboration was provided."