Restaurant Nathan Outlaw offers a seafood tasting menu for lunch and dinner. The menus highlight the finest sustainable seafood caught off the Cornish coast by small day boats. It’s Nathan’s unique approach to seafood cookery, coupled with the respect given to every tail and scale that hits his board, which provides a truly memorable dining experience.

If requested at least 48 hours in advance, a vegetarian tasting menu or seafood tasting menu to accommodate dietary requirements can be reserved.

Dinner Wednesday to Saturday, 7pm – 9pm

Lunch Friday and Saturday, 12pm – 2pm

2 Michelin Stars – Great Britain and Ireland Michelin Guide 2017

10/10 and 2nd best Restaurant – Waitrose Good Food Guide UK 2017

4 AA Rosettes – AA Hospitality Awards 2017


Nathan Outlaw is a Cornwall based chef who has gradually become a familiar personality across the UK, renowned for his focus on the simple delights of British seafood cookery. He now runs his flagship ‘Restaurant Nathan Outlaw’ in Port Isaac, Cornwall, alongside two other restaurants and one pub.

  • Outlaw’s Fish Kitchen – Port Isaac, Cornwall
  • The Mariners Public House – Rock, Cornwall
  • Outlaw’s at The Capital – London

Nathan’s vision for his restaurants is to see continual progression, and to offer each guest the best seafood, and local produce, cooked to the highest standard. It is this ethos of quality, consistency and passion that drives the whole team, and ultimately puts the best fish on the plate!



Born in March 1978, Nathan grew up in Maidstone, Kent with his mother, father and younger brother Ashley. He has early memories of working in kitchens, as young as eight he was buttering toast during breakfast service with his father, also a chef. At fourteen, Nathan started properly working for his father in a large industrial catering kitchen and cooking at the local golf club and pub on Saturday evenings.

After two years at Thanet Catering College in Broadstairs, Nathan, eighteen, moved to London to work at the Intercontinental Hotel under the late Peter Kromberg, learning the day-to-day functioning of a busy five star hotel kitchen. Moving on to brief spells working for Gary Rhodes and Eric Chavot, Nathan then aged twenty, made the move to Cornwall.

Nathan’s passion and respect for seafood cookery began with Rick Stein at The Seafood Restaurant in Padstow. Employed as a chef de partie, he worked his way up to a sous position alongside Head Chef Paul Ripley. Nathan’s entire first year at The Seafood Restaurant was spent prepping fish, and he recalls preparing almost every variety of fish caught off the South West coast! His second year saw him begin to master the fine art of cooking fish under the pressure of a busy kitchen. It was at The Seafood Restaurant that Nathan met his future wife, Rachel, a local girl who was working front of house. Together they decided it was time to move on and experience the world of fine dining.

With this in mind, Nathan took the job of sous chef at Lords of the Manor in Gloucestershire under John Campbell. It was here that Nathan learned the business side of running a busy kitchen and the attention to detail required at One Michelin Star level. It was also during their two years at Lords of the Manor that Nathan and Rachel were married. Whilst spending six months back in Cornwall helping chef friend Paul Ripley open the soon-to-become One Michelin Starred ‘Ripleys’, it was John Campbell who offered Nathan, at twenty three, his first appointment as Head Chef, at The Vineyard in Stock Cross.

At twenty four, Nathan felt ready to make his move and start demonstrating his own menu and approach to cuisine. This decision, accompanied with his passion for Cornwall and its produce, led him to The Black Pig in Rock, North Cornwall. The small restaurant, seating a maximum of 32 diners, saw Nathan take over in May 2003, with just himself and one commis chef helping. Just two weeks before opening, Rachel gave birth to Jacob, their first child.

In January 2004, aged twenty five, Nathan was awarded his first Michelin Star. Unfortunately though, even the draw of a Michelin Star could not combat the seasonal nature of the hospitality industry in Cornwall, especially Rock, and Nathan was forced to move on to find better business. This brought him to St Ervan Manor, where his cooking and unique approach to Cornish produce once again earnt him One Michelin Star. However, Nathan’s stay was cut short when the owners decided close the restaurant and move away. So once again he was left looking for his next move, and it was during this time that he and Rachel welcomed their daughter, Jessica, into the family.

The end of 2006 saw Nathan agree to take the head chef position at The Marina Hotel in Fowey, with the proviso that he would be cooking with his name above the restaurant door. Restaurant Nathan Outlaw was awarded ‘Rising Two Stars’ by Michelin within its first year of opening. Whilst working in Fowey, Nathan opened Outlaw’s at The St Enodoc Hotel in Rock, his own creation of a casual dining restaurant, which ran with great popularity until its doors closed at the end of 2015. It was with the start of this venture that Nathan Outlaw Restaurants Ltd. was born and Nathan became the director of his first company.

With increased success in the kitchen and his reputation building, Nathan’s national media involvement truly began in 2008, when he competed on the BBC’s Great British Menu. Subsequently, he has appeared on Market Kitchen and Saturday Kitchen, as well as returning in 2009 to compete for a second time on Great British Menu.

In February 2010, Nathan decided to leave Fowey and set up his fine dining Restaurant Nathan Outlaw under the same roof as Outlaw’s in Rock. With two restaurants at The St Enodoc Hotel and a strong team behind him, he finally felt settled and able to concentrate on his love of cooking. Nathan developed this restaurant to offer just one set tasting menu, composed almost entirely of Cornish seafood.

Nathan’s vision became clear, and with his passion for fish and unique approach to modern seafood cookery he was awarded Two Michelin Stars in 2011, retaining them in the six editions since. In addition, The Good Food Guide 2017 rated Restaurant Nathan Outlaw 2nd in the UK with a cooking score of 10/10, and it was the first restaurant in Cornwall to be awarded four Rosettes by the AA.

In August 2013, Nathan opened Outlaw’s Fish Kitchen in Port Isaac, where Head Chef Tim Barnes offers guests a collection of small seafood plates in a relaxed seaside setting by the idyllic harbour. It was awarded One Michelin Star in 2015, which it has since retained, whilst also achieving two Rosettes in the AA Hospitality Awards.

Nathan consults for Outlaw’s at The Capital in London, where Head Chef Tom Brown, who first joined Nathan in Cornwall, has retained its One Michelin Star. The restaurant produces high quality seafood dishes in the comfortable environment of a family-run hotel in the heart of the city. He also consults for the Al Mahara restaurant in the Burj Al Arab, Dubai – a truly spectacular location, providing Nathan with his first business step outside of the UK. The Al Mahara is run with the help of Head Chef Pete Biggs, who has worked with Nathan in both Cornwall and London over the last 13 years.

In 2014 Nathan opened The Mariners Public House in Rock with Sharp’s Brewery. His team at The Mariners offer proper, quality pub grub, making the most of the local suppliers and their beautiful Cornish produce. Food is served across both floors of the pub, and the much sought after terrace space provides the perfect sun-trap for sampling some of Cornwall’s finest beers!

Alongside running his busy restaurants, Nathan has also written and released three books. The first, ‘Nathan Outlaw’s British Seafood’ demonstrates interesting and easy to follow recipes which highlight the fantastic quality and variety of seafood available in the UK. In 2013, this won Nathan ‘Cookery Book of the Year’ in the Food and Travel Magazine Awards. His second book, ‘Nathan Outlaw’s Fish Kitchen‘, focuses on simplicity and dishes for the home cook using easily obtainable ingredients, and the hugely popular third book, ‘Nathan Outlaw’s Everyday Seafood’, provides exactly the sort of recipes it’s title suggests!

The end of 2014 proved to be an exciting one for Nathan and his team. To sum up an incredibly busy year, he was absolutely delighted to be awarded the prestigious ‘Chefs’ Chef of the Year’ at the AA Hospitality Awards 2014-15, voted for by industry professionals.

It was around the same time that Nathan and his wife Rachel announced the relocation of the eponymous Restaurant Nathan Outlaw from Rock to the nearby fishing village of Port Isaac. Whilst the five season run at the St Enodoc Hotel had proved to be highly successful, the enviable position of the new, larger premises and the clear opportunity to grow the business had come along at the perfect time. The structure of the set tasting menu composed almost entirely of Cornish seafood remains the same, with the addition of a downstairs Kitchen Bar experience, allowing Nathan and the team to really share their passion.

Restaurant Nathan Outlaw’s hypnotising views across the wild Atlantic have so far provided Nathan the perfect place for the story to be continued…