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 and a pub in Rock, Cornwall, one restaurant in Port Isaac, Cornwall and one restaurant in London all offering modern British cookery with a focus on outstanding British seafood.

Awarded 2 Michelin Stars for the past 5 consecutive years in the Great Britain and Ireland Michelin Guide, 4 AA Rosettes in the AA Hospitality Awards 2014-15 and placed 4th in the UK in the Good Food Guide 2015, 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 Hotel in Rock, Cornwall offers a 3 course seasonal menu at £45 per person. Outlaw’s 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 1 Michelin Star in the UK & Ireland Michelin Guide 2015 and 2 Rosettes in their AA The Restaurant Guide 2015 . The kitchen team 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 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 opened 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 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.


20 Jul 2014

Nathan's Thoughts

Not the Lazy Days of Summer!

It seems like every day, now, boxes overflowing with lovely fresh veg are being brought into the kitchens.  It’s just that time of year, isn’t it?  Just today, Danny brought some lovely glossy courgettes in (so big they were more like baby marrows!) from our veg plot and Rob from Buttervilla, one of our suppliers, came in with the biggest, juiciest, most flavoursome strawberries I’ve ever seen.  Of course, the problem is that, like everyone at this time of the year, we now have too much for our needs in the restaurant but that isn’t a problem.  The chefs are busy preserving whatever they can for use in the dark days of winter when very little will be about.  With the pickling and bottling that is going on, we can be sure that we will have a plentiful supply of goodies to bring a reminder of summer to the winter menu dishes later this year.

As I write, members of staff at my new venture, The Mariners Pub in Rock, are gearing up for their first evening of opening.  The pub is a joint venture with local brewery Sharps which means you will be able to sample their fantastic craft beers as well as having a bite to eat.  I’ve worked closely with Sharps over a number of years and when this opportunity came up, it was too good to miss.  I’m lucky enough to be able to offer different types of cuisine at my various restaurants, even though they are all fish and seafood orientated.  The Mariners is that little bit different as after an initial trial of themed nights, it will offer a no fuss, pub grub menu.  I’m really looking forward to Read More