A fantastic supplier of cheese at the Restaurants, Thomas started his company in 2006 after recognising that chefs in the commercial market wanted to be able to choose their cheese and products from local farms without leaving their kitchen. His deli-on-wheels service accommodates this need perfectly. With a specially adapted refrigerated van, Thomas is able to open the doors and show us the fantastic range he currently has.

By picking up from all the best producers, Thomas is able to select the best products and pass these on, along with a fantastic knowledge of each one and the people behind it. This personal service Read more

In Restaurant Nathan Outlaw, we are all rather excited to have beautiful new bread and dessert plates to add to our cheese ones, all handmade by Chris Prindl. Chris is based in Trebyn Forge, near Lanhydrock in Cornwall where he operates his workshop. The feeling, he says, comes from his childhood and the influence of his apprenticeship in Japan, where he also learnt different firing techniques. While not consciously working to this Japanese style, his “sense of line and strength is quite Eastern”.

The plates at the Restaurant are mostly small and delicate, with such fine porcelain fired in a gas-kiln. However, from our newbread plates, which are sturdier and organic-looking, we get a glimpse into Chris’s more powerful pieces, such as his larger jars made in the workshop and fired in a wood-kiln. As with the food, we feel it is important to know where our vessels are from, additionally showcasing the skills from this fantastic local producer.  And while Chris’s proficiency is shown through the consistency in the plates, it is great to see slight nuances in each one, exposing the individual charm of each piece.

We are proud to work with Newquay-based supplier Simply Oil, using their Cornish Rapeseed Oil in Nathan Outlaw Restaurants.

Grown on their farm, the rapeseed benefits from fantastically fertile soil and North Coast sea breezes. Harvested when perfectly ripe, it is gently cold pressed, a process which is undertaken slowly and preserves the nutrients and omega components, more so than in heat-processed oils. Then settled for 7 days, all of it is strictly quality tested and bottled – they take their time to perfect the oil, very much reflective of our Cornish lifestyle!

The family have been farming there for generations and are still involved in every step from the growth of the seed to the bottle, creating a healthier oil that is lower in saturated fats and higher in unsaturated fats (the good kind!)

In addition to the superb purity of the oil, Read more

When Damon spends so much time sourcing beautiful wines for our list in Restaurant Nathan Outlaw, it only seems right to pour them into glass which will show them at their best. Riedel glasses are perfect for this job.

As the first person to tailor a glass to a specific type of wine, Claus Riedel recognised the need to design the shape according to its characteristics. Since then, the business has been kept in the family for 250 years, now headed by the 11^th and 12^th generation, Georg and Maximilian Riedel.

As the leading glass designer for different varietals, they exude quality while also looking elegant and beautiful. Whether having the accompanying wines in Restaurant Nathan Outlaw with the seafood tasting menu, or just a glass with it, they provide the perfect vessel from which our guests to enjoy them.

Click here to visit Riedel Glassware.

Calum Greenhalgh supplies Nathan with fantastic crustaceans from Port Isaac, North Cornwall from his Cornish fishing company, Fresh From The Sea. He works singlehandedly on his day boat, the Mary D, supplying Nathan with beautiful, top quality crabs and lobsters. Delivering in the late afternoon just before service, the chefs are always delighted to greet him, reviewing the wonderful catch and conditions on the water, before efficiently preparing them for that evening, ensuring absolute freshness of the produce.

Calum is accredited by the Responsible Fishing Scheme, ensuring sustainability in practice and gaining not only through the superiority of produce caught but also by protecting the onward supply chain and the environment. By working closely with the National Lobster Hatchery in Padstow he helps to ensure a positive outlook for these crustaceans, creating a sustainable fishing culture and assisting to preserve the livelihoods of the local fishermen.

St. Enodoc Asparagus

One of the top asparagus producers in the country and located just down the lane from the restaurants, St. Enodoc Asparagus is a family business run by Jax, taking their name from the local Church by Daymer Bay. In a unique position, sheltered by Brae Hill, it is grown naturally and uncovered in a field that benefits from the salty sea breeze in the winter and wonderful Cornish sun through the spring and summer.

Present for only around six weeks of the year, Jax cuts our asparagus to order and personally delivers it that day, ensuring absolute fresh spears, still moist at the base of the stems. The asparagus themselves show great irregularities, portraying the growth in rough rows without machinery or industrial confinement.

As we are currently in asparagus season both Restaurant Nathan Outlaw and Outlaw’s in Rock are enjoying making use of their fantastic flavour and nutritious quality.

As important as it is to create fantastic fresh food for our guests, it is also preferable to serve them on beautiful porcelain! For this, the natural option has been to opt for fine quality and simplicity to allow the local produce to shine through. Therefore, Villeroy and Boch was the obvious choice for crockery in Restaurant Nathan Outlaw.

Originally beginning as a small pottery company by François Boch and his three sons in 1748 in France, it went on to relocate to Luxembourg and then Germany, merging with Nicholas Villeroy to create what we have come to think of as Kings of the crockery world. Being enormously successsful worldwide, now represented in 125 countries. We personally champion their delicate minimalism and high class finish, polishing them with love!

To visit Villeroy & Boch click here

The physical elements of a dining experience can make a difference to a meal, so we like to equip our guests with great table top tools for the occasion. Robert Welch have been Nathan’s choice for cutlery supplier from the beginning of their Signature range because, in addition to being ergonomic and having a fantastic weight to them, they are also stunning in design.

Still based in Chipping Camden in the Cotswolds, they have been designing cutlery and silverware for over 50 years in the Old Silk Mill, ever since Robert was fresh out the Royal College of Art after previously qualifying as a silversmith. Since then, their small team has grown however they still keep quality at their core with a focus on usability, durability and manufacture, with beauty as a great bonus!

Nathan and the team also carry Robert Welch through into the kitchen, using their fantastic knives for all kinds of filleting, carving and plain old chopping.

Tim Alsop has supplied Nathan Outlaw Restaurants with the finest fish right from the very start. Based at Looe market, Tim has been a fish merchant for over 25 years and first met Nathan when Nathan was 20 and working at The Seafood Restaurant for Rick Stein. Nathan has always relied on Tim to supply the best fish available on the market every morning, sourcing the majority from small day boats fishing off the South West coast.

Tim works very closely with the chefs from both kitchens, and gives them a daily update of what is on the market and what to expect. Tim sources his fish from boats certified by the Responsible Fishing Scheme, providing a better future for the conservation of the ocean and those dependant on it to earn a living.

Outlaw’s is nothing without its great local produce. Rock Shellfish has been supplying the finest oysters and mussels to Outlaw’s since we opened in 2009.

The Marshall family, owners of Porthilly Farm for four generations, farm oysters and mussels on the banks of the Camel estuary. Visible from the restaurant, Tim Marshall and his son, Luke, work on the farm daily and deliver the oysters and mussels to the restaurant themselves.

For our Porthilly Mussels cooked in Doom Bar Click here