Nathan Outlaw is a talented chef based in Cornwall who has become a household name as a result of his years of high level cooking. He has two restaurants in Rock, Cornwall, one restaurant in Port Isaac, Cornwall and one restaurant in London, all offering modern British cookery in the dishes with a focus on outstanding British seafood.
Awarded 2 Michelin Stars for the past 4 consecutive years in the Great Britain and Ireland Michelin Guide and placed 3rd in the UK in the Good Food Guide 2014, Restaurant Nathan Outlaw is a seafood restaurant where Head Chef Chris Simpson heads the team with a set tasting menu which is driven by locally caught seafood and incredible Cornish produce.
For more casual dining, Outlaw’s at St. Enodoc in Rock, Cornwall offers a 3 course seasonal menu at £45 per person. Outlaw’s, Rock prides itself on fantastic Cornish produce and great service, making for a welcome and relaxed dining experience. Nathan’s restaurants in Cornwall are housed in the St Enodoc Hotel, awarded four stars silver, and breakfast award by Quality in Tourism for hotel standards, providing a wonderful setting to relax and enjoy great food and service.
In August 2013, Nathan and his team opened Outlaw’s Fish Kitchen in Port Isaac which has been awarded 2 AA Rosettes. With renowned Chef Paul Ripley overseeing operations and James Lean at the helm as Head Chef, the kitchen serves small, original seafood dishes in a relaxed seaside setting.
Nathan also has an outlet in London with Outlaw’s at The Capital, situated in Knightsbridge and awarded one Michelin Star in the UK and Ireland Michelin Guide 2014. The highest quality seafood is brought from Cornwall and around the country to be showcased in an intimate and comfortable environment. The award winning Capital Hotel is a 5 Star family-owned boutique hotel which offers the perfect backdrop for a gastronomic night in the city.
Following his first book, ‘Nathan Outlaw’s British Seafood‘, which won ‘Cookery Book of the Year’ at the Food and Travel Magazine Reader Awards 2013, Nathan has now released his second ‘Nathan Outlaw’s Fish Kitchen‘. His latest book focuses on simplicity in seafood using easily-obtainable ingredients and divided into chapters by technique.