Ahead of Father's Day, we thought we’d do something a bit different and ask chefs to tell us about how their dads inspired them to start their career.

• Who is Nathan Outlaw?
• See the latest news and recipes from Nathan Outlaw restaurants
• Find out what chefs Luke Tipping, Simon Hulstone and Scott Perkins had to say about their dads here

After all, what better way to honour and pay tribute to some great dads and shout out to chef dads everywhere?

Nathan Outlaw is the chef-owner of five restaurants, with a total of three Michelin stars to his name. His Dad, Clive Outlaw currently works with him at his London restaurant, Outlaw’s at the Capital, creating bread and cakes for the menu. Previously, he worked doing contract catering for large companies.

When did you decide that you wanted to follow in your dad’s footsteps?

I started going into the kitchen with my dad when I was about eight. I used to tray up sausages and flip toast for breakfast in a large kitchen on an industrial site.  I really enjoyed the buzz and working in a team.  I suppose that was the start of things.  Also, he brought a lobster home one day and all my mates from around our road came into our kitchen to see it and watch as he cooked it.  The fascination on their faces made me want to be able to get that reaction from people too!

Does your dad still cook, professionally or at home?

Yes, very much so.  He works with me at Outlaw’s at The Capital and creates all the breads and cakes.  We’re both the same in that neither of us can be away from a stove for more than a day or two!  If we are out of the kitchen, we tend to be at the barbeque!

 Is there a particular dish he taught you to cook?

Yes, most of the homely dishes like shepherds’ pie and lasagne.  He also taught me about buffet work and how to create a table that excites the customer without it being a chore to do.

 Is there a message you’d like to say to him for Fathers Day?

“Can you hurry up with them scones!”