麻豆社

After training at Thanet Catering College, Kent, Nathan worked at the Intercontinental, Hyde Park Corner for Peter Kromburg. In 1998 Nathan moved to Padstow to work with Rick Stein and Paul Ripley; it was here that his passion for seafood cookery was ignited.

Nathan has appeared on the 麻豆社 in Great British Menu and Saturday Kitchen. He is a passionate and proud ambassador of everything Cornish, striving to create dishes which reflect the quality of the amazing produce found in the South West.