Nathan Outlaw

Nathan Outlaw

Originally from Kent, Nathan now calls Cornwall his home and is a proud ambassador of all things Cornish. His style of cooking is one of simplicity but with complex flavour combinations using local, seasonal, responsibly sourced ingredients. Nathan was proud to be named the AA Chefs' Chef of the Year 2014/15. Nathan currently has two restaurants and a pub in Cornwall. In early 2015, Restaurant Nathan Outlaw relocated from Rock to the historic fishing village of Port Isaac and retained its two Michelin stars. It also retained its place at number 4 of the Top 50 Restaurants in the UK in the Good Food Guide 2015. Outlaws Fish Kitchen, also in Port Isaac, offers diners small plates of seafood in an informal setting. It holds 1 Michelin star. Over in Rock, The Mariners public house, which Nathan runs in conjunction with Sharp's Brewery, offers a varied menu of no fuss pub grub along with Sharp's award winning local beers, all in the setting of a traditional local. In London, Outlaws at The Capital Hotel, Knightsbridge, where Nathan has the consultancy, holds one Michelin star and has been awarded a number of other accolades. Nathan's first book Nathan Outlaws British Seafood (Quadrille) was named Best Cookery Book by Food and Travel Awards 2013, his second, Nathan Outlaw's Fish Kitchen(Quadrille) was published in 2014 and the third, Nathan Outlaw's Everyday Seafood is due for publication in April 2016. In 2012, Nathan's interest in the education and training of young chefs saw him join forces with Cornwall College to open Academy Nathan Outlaw offering NVQ level 2 and 3 student chefs and Level 3 Front of House students enhanced learning opportunities. Nathan's easy manner, enthusiasm and obvious passion for his work make him a hit with audiences of all ages both at food festivals and TV programmes such as Saturday Kitchen and Masterchef Professional. His own television series, Hook It, Cook It with friend Valentine Warner has been broadcast on Fox International Channels throughout 2014/15.

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