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GP Week : Issue 185
26 GPWEEK.com // 26 GPWEEK.com // PARTNERS: >>> F1 FEATUrE so how are you enjoying your first F1 experience? Is it everything you thought it would be? The Formula One experience is fantastic. What’s been surprising me is how much teamwork goes into it. You go around all the different teams and see all the guys working away. Everyone counts, from the guy polishing the floors though to the guys who are driving the cars, so it’s fantastic. It’s a bit like a kitchen, isn’t it? You’ve got the team principal on the pit wall, who’s effectively working the pass, and then everyone behind him – from the pot-washer to the commis – has got a specific job to do, and they have to do it at the right time to deliver. There are a lot of similarities between a top flight kitchen and a Formula One team! You said it there – you see all these guys at the top, but they’re nothing without the people below them. Everywhere we’ve been everyone seems very calm, very organised. Some of them have got a bit more confidence than the others, and you can see that from where their positions are. But it’s been fascinating to get an insight, to see how it all works. You can feel the passion in the paddock, can’t you? so many people focused on getting the job done, on doing it as well as they can. They’re all perfectionists! That’s another similarity with top flight kitchens – they’re all perfectionists. Some people look at it and think ‘that’s not worth it’, but it is. Every little inch that’s covered is worth it. It’s the same with Keith Sutton, the photographer – he’s a perfectionist as well. I was lucky to be invited here by Keith, and Ross Brawn – who comes to our restaurant – invited my wife. We’ve got lots of Formula One people who come to the restaurant, which is fantastic. Formula One has a love affair with Cornwall. It does! I just ran into Max Chilton, and his parents have got a house down there. His parents have got about eight houses down there! [Laughs] There are a few other people, too. Christian Horner’s father has got a place down there as well, so you bump into a lot of F1 people. My friend Michael Caines [of Gidleigh Park] is the chef at Williams, so we went down there to see him. He’s busy this weekend. The nice thing about today is that I’m just a spectator – it’s great. He seemed a little bit under pressure, as Williams have their 600th race to celebrate, so he’s organising their champagne and canapés. I was thinking ‘thank god that’s not me!’. That’s the best bit about being a guest of Keith (sutton), isn’t it? You’ve got the access, but you don’t have the pressure. You can just spectate for a change. It’s been really nice. I don’t usually get a chance to do that – in our game, being a chef you’re always on the other side serving, doing the hospitable thing. But we’ve been looked after really well, and Formula One should be proud of what they’ve got. so are you going to quit Cornwall and open up a branch of Outlaw’s in the paddock? You never know! Mercedes have said it might be nice to do a few events together, but I’ve seen how small the kitchens are and I’m a big guy – I don’t think I’d fit into them! PEOPLE yOu buMP INTO AT THE RACEs #2 ... NATHAN OuTLAW The Michelin-rated restauranteur was another pit-lane guest – he spoke with KATe WALKeR