Despite hailing from landlocked Maidstone in Kent, Nathan Outlaw is now one of the most respected seafood chefs in the country.
After training at Thanet College, he moved to London for a job at the InterContinental London Park, followed by roles alongside Gary Rhodes and Eric Chavot. But it was a move to Cornwall begun his love affair with fish and seafood.
Upon arriving in Padstow, the chef spent two years cooking at Rick Stein’s Seafood Restaurant, before leaving in 2003 to open The Black Pig in the nearby fishing village of Rock. The restaurant won a Michelin star when Outlaw was just 25 years old, but in 2006 he closed it to open his flagship Restaurant Nathan Outlaw in Port Isaac, which went on to win two Michelin stars – the only specialist seafood establishment in the country to win such an accolade.
In 2020 he relaunches the restaurant as the more simple Outlaw’s New Road, which holds a Michelin star.
Outlaw is also known for several high-profile hotel partnerships. He ran an eponymous restaurant at London’s high-end Capital hotel from 2012-18 and oversaw a site within the ‘seven star’ Burj Al Arab hotel in Dubai for a restaurant from 2016-19.
The chef also run the tiny fish restaurant Outlaw’s Fish Kitchen and Outlaws Guest House, both in Port Isaac Harbour.
