Nathan Outlaw

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.

In July 2014, Nathan and Executive Paul Ripley are opening The Mariners Public House in Rock with Sharp’s Brewery offering no-fuss pub grub alongside locally brewed beers. Read more here.

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.

 

06 May 2014

Nathan's Thoughts

Festival Fun…and a new book!

This week marks a big milestone for me. My second book ‘Nathan Outlaw’s Fish Kitchen’ is being published on Thursday (8th May) and I’m really pleased with how it’s turned out. Writing my first book wasn’t an easy task but this one was even more difficult because I wanted to offer something different, so I listened to the comments I had about the first book and went from there. I decided in the end to focus on the method of cooking rather than the species of fish being cooked. I’ve also tried to include recipes where the fish can be varied according to what you can get when you go shopping. Hopefully, this will mean that the recipes are accessible to everyone, no matter how much experience you have with cooking fish.

Cooking exclusively with fish and seafood means that I have to be flexible with my recipes. It’s not always possible to get the fish I want either due to the fishermen not being able to go out when the weather is poor or because the fish are breeding and can’t be used so over the years I’ve learnt to adapt recipes and ensure that they will suit different types of fish, according to what I can get. It’s a matter of having to or I’d sometimes have nothing to serve to customers!

This flexibility with recipes is something I try to show people whenever I do demonstrations. Recently I was at Exeter Food Festival and I was grateful that people had still come to see me cook despite the terrific downpours. I really like meeting everyone at these events and it’s always nice when Read More