Nathan Outlaw began his career at his father’s restaurant in Kent and went on to work with Peter Kromburg, Rick Stein, Paul Ripley and John Campbell.
He opened his flagship Restaurant Nathan Outlaw at the St Enodoc Hotel, Rock, in 2007. Since then, the restaurant has garnered two stars from the critics at Michelin, been named Best Fish Restaurant and one of the UK's top 10 restaurants by the Good Food Guide.
And he hasn't stopped there. Aside from opening three more restaurants (Seafood and Grill, also at St Enodoc Hotel, Outlaw's Fish Kitchen, Port Isaac, and Outlaw's at The Capital in London), for which he has accrued a further two Michelin stars, Outlaw has appeared on the Good Food Channel’s Market Kitchen, BBC’s Saturday Kitchen and Great British Menu. He has also published two outstanding cookbooks - Nathan Outlaw's British Seafood and Nathan Outlaw's Fish Kitchen.
Outlaw’s restaurants all specialise in the area of fish and seafood, making the most of the wealth of ingredients available to Cornish fishermen, while also taking influences from further afield. His style focuses on simplicity, placing emphasis on clean, vibrant flavours achieved through impeccable sourcing standards and timeless cooking techniques.