Outlaw opened his flagship Restaurant Nathan Outlaw at the St Enodoc Hotel, Rock, in 2007. Since then, he’s garnered two stars from the critics at Michelin, and his eponymous eatery has 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), 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 focusses on simplicity, placing emphasis on clean, vibrant flavours achieved through impeccable sourcing standards and timeless cooking techniques.
When asked for a culinary tip, Outlaw told the Independent, 'Stick to what you know you’re good at'.