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. Outlaw has appeared on the Good Food Channel’s Market Kitchen, as well as the BBC’s Saturday Kitchen and Great British Menu. He recently published a brilliant cookbook that contains an impressive array of british seafood recipes.
Outlaw’s restaurants at St Enodoc Hotel in the seaside town of Rock specialise in pairing seafood with the top-quality produce for which Cornwall is famous, drawing influences from further afield.
He is adept at using typical Cornish foodstuffs like turbot, pollack, monkfish, Davidstow cheddar cheese in various incarnations, and of course, the pasty. His style leans towards the union of a few outstanding ingredients which complement each other perfectly, such as in this chicken and mushroom pie. His food can also be very playful as witnessed by his tea and cake recipe that is one of our Jubilee recipes.
When asked for a culinary tip, Outlaw told the Independent, 'Stick to what you know you’re good at'.