. . . cooking recipes, cookery, food, cooking vacations  


So you want to make Cheese Scones?
Well here's your chance to make them the Michelin Star way with Chef Nathan Outlaw.

Nathan Outlaw is a two Michelin stars chef with his restaurant Nathan Outlaw Seafood and Grill at the St Enodoc Hotel in Rock, Cornwall.

He started out working with his father at the age of fourteen and studying at Thanet College for two years to gain his chef qualifications. After stints with Gary Rhodes and Eric Chavot, Nathan moved to Padstow to work at the Seafood Restaurant with Rick Stein. From there he spent two years with John Campbell at the Michelin starred Lords of the Manor in Gloucestershire. Restaurant Nathan Outlaw opened its doors in 2007.

Nathan Outlaw’s Classic Cornish Cheddar Scones

With summer almost here, there is no better way to enjoy the glorious, British sunshine than to pack the hamper and head out to your favourite picnic spot for some al fresco fun. Nathan Outlaw, Cornish Michelin-starred chef, is encouraging us to fill our picnic hampers with delicious, good quality foods.

Nathan has a real love of Britain’s favourite cheese, Cheddar, and is a passionate supporter of everything Cornish.  So there is no surprise that Nathan has created some very easy and extremely tasty recipes, using Davidstow Cornish Cheddar, which will soon become true picnic rug favourites.

Cook along with Nathan with this handy recipe video.


Cook along with Nathan with this handy recipe video.


225g self-raising flour
pinch of salt
55g butter
25g Davidstow "Classic" Cheddar Cheese, grated
150ml milk

(Makes 8 - 12 scones)

Pickled celery:
1 head of celery, washed and sliced thinly
100ml white wine
100ml white wine vinegar
100ml water
100g caster sugar
30g toasted fennel seeds
Pinch of sea salt

To serve:
200g "Cracker", sliced
4 figs cut into quarters and grilled
A few soft salad leaves
Olive oil to drizzle

To amke the scones:

  • Heat the oven to 220°C / 425°F / Gas Mark 7.
  • Lightly grease a baking sheet.
  • Mix together the flour and salt and rub in the butter.
  • Stir in the cheese and then the milk to get a soft dough.
  • Turn on to a floured work surface and knead very lightly.
  • Pat out to a round 2cm thick.
  • Use a 5cm cutter to stamp out rounds and place on the baking sheet.
  • Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  • Brush the tops of the scones with a little milk.
  • Bake for 12 - 15 minutes until well risen and golden.
  • Cool on a wire rack.

To make the Pickled celery:

  • Place all the ingredients into a pan and bring to the simmer.
  • Allow to cool and store in the fridge in a airtight container.

To serve:

  • Cut the scones in half and on the cut side place a spoon of celery followed by some cheese.
  • Place the figs on top of the cheese and then add a little more cheese.
  • Grill the scones until the cheese starts to melt.
  • Serve with a few salad leaves, a little olive oil and more pickled celery.

For more ideas visit www.davidstowcheddar.co.uk

Email Hub-UK : info@hub-uk.com