Nathan Outlaw is a British Chef celebrated for precise, ingredient-led seafood cooking. Based on the Cornish coast, he has built a reputation for simple, assured dishes that showcase local fish and shellfish with technical finesse and seasonal respect.
A multiple Michelin starred restaurateur, Outlaw champions sustainability, close relationships with fishermen, and clarity of flavor. His restaurants, cookbooks, and television appearances have made him a leading voice in modern British seafood cuisine.
| Quick Facts | |
|---|---|
| Born | 7 March 1978, Maidstone, Kent |
| Style | British seafood, ingredient led, seasonal |
| Notable Restaurants | Restaurant Nathan Outlaw (Port Isaac), Outlaw's Fish Kitchen, The Black Pig |
| Michelin Stars | Restaurant Nathan Outlaw: Two Michelin stars; Outlaw's Fish Kitchen: One Michelin star |
Nathan's Formal Culinary Training
Nathan Outlaw was born into a culinary family; his father, Clive, worked as a Chef and Nathan began helping in the family restaurant at eight years old. By fourteen he was working in industrial kitchens evenings and weekends, gaining hands on experience early.
He completed a two year program at Thanet Catering College in Broadstairs before launching his professional career in London. There he worked under Peter Kromberg at the InterContinental London Park Lane and later with Gary Rhodes and Eric Chavot, learning classical technique and discipline.
In 1998 Outlaw moved to Cornwall where he worked with Rick Stein and Paul Ripley at Stein's Seafood Restaurant in Padstow. Time on the Cornish coast helped shape his enduring focus on fish and shellfish sourced close to home.
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Nathan Outlaw Restaurants & Businesses
Nathan Outlaw built a compact but highly regarded restaurant portfolio rooted in Cornwall and focused on seafood.
- The Black Pig (2003) – Opened in Rock, Cornwall, this was Outlaw's first restaurant. It quickly earned acclaim and a Michelin star, establishing his name as a rising Chef in the region.
- Restaurant Nathan Outlaw (2007) – Originally opened in Fowey, the fine dining restaurant relocated to Port Isaac in 2015. The kitchen earned two Michelin stars and is celebrated for its precise, ingredient focused seafood tasting menus.
- Outlaw's Fish Kitchen (Port Isaac) – A more casual concept celebrating Cornish fish and simple cooking. It has been awarded one Michelin star and remains popular with locals and visitors.
Outlaw has kept his operations relatively small and focused, prioritizing seasonality, sustainability, and close ties to local fishers over rapid expansion.
Nathan Outlaw's Other Ventures
Beyond his restaurants, Outlaw has published cookbooks and appeared on television, using those platforms to promote British seafood and practical cookery.
- Cookbooks: Titles include Nathan Outlaw's British Seafood (2012), Nathan Outlaw's Fish Kitchen (2014) and Nathan Outlaw's Everyday Seafood (2016), all aimed at sharing his approach to sourcing and cooking fish.
- Media: He has appeared on Great British Menu and Saturday Kitchen among other programs, demonstrating recipes and advocating sustainable sourcing.
- Industry Work: Outlaw is known for building close, long term relationships with local fishermen and suppliers and for championing responsible seafood practices in the hospitality sector.
Nathan Outlaw Shows
Outlaw has appeared on a number of British food programs where he showcased his seafood expertise and calm, precise cooking style.
- Great British Menu – A notable appearance where he represented his region and demonstrated his refined approach to seafood dishes.
- Saturday Kitchen – Guest spots featuring approachable recipes and practical tips for cooking fish at home.
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Nathan Outlaw Awards and Accolades
Nathan Outlaw's work has been recognized with top industry honors focused on his seafood excellence.
- Michelin Stars
- Restaurant Nathan Outlaw: Two Michelin stars
- Outlaw's Fish Kitchen: One Michelin star
- AA and Industry Awards
- Named Chef of the Year in the AA Hospitality Awards and awarded four AA Rosettes in 2014.
- National Recognition
- Restaurant Nathan Outlaw was ranked number one in the UK in the Good Food Guide in 2018, reflecting consistent critical acclaim.
Nathan Outlaw Personal Life
Nathan met his wife, Rachel, while working with Rick Stein; she was part of the front of house. The couple have two children, Jacob and Jessica, and they are based in Cornwall where family life is closely tied to the sea and the restaurants.
Raised in Maidstone, Kent, Outlaw often credits his father for introducing him to the kitchen and for instilling a strong work ethic that shaped his cooking career.
Nathan Outlaw Family and Friends
Family and local fishing communities play a central role in Outlaw's professional life. He maintains ongoing partnerships with fishermen and suppliers on the Cornish coast and frequently cites those relationships as vital to the quality and sustainability of his menus.
Though not inclined toward large scale branding, Outlaw prefers practical ways to influence British seafood standards through mentorship, collaboration, and public advocacy for responsible sourcing.
Nathan Outlaw Chef Profile: Conclusion
Nathan Outlaw has carved out a distinctive place in modern British cuisine by focusing intensely on fish and shellfish, seasonal supply chains, and precise, unfussy cooking. His restaurants prove that concentration and craftsmanship can elevate simple ingredients into world class dining.
Through his kitchens, books, and media work he continues to champion sustainable seafood and to inspire both chefs and home cooks to respect the sea's produce with skill and restraint.
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