After a tumultuous decade marked by expansion and contraction, chef Nathan Outlaw finds renewed satisfaction in his hands-on approach to cooking in Cornwall.
Chef Nathan Outlaw’s professional journey over the past decade has been marked by significant expansions and contractions. Initially based in Cornwall, England, Outlaw expanded his culinary presence to include multiple sites, including a two-Michelin-starred seafood restaurant, and ventures in London at the Capital hotel, and later, in Dubai at the Burj al-Arab hotel.
In 2017, following the sale of the Capital hotel, Outlaw relocated to the Goring hotel in Mayfair, but the site closed due to the COVID-19 pandemic. Additionally, Outlaw ended his tenure in Dubai and at the St Enodoc hotel and the Mariners pub in Rock. Currently, Outlaw and his wife Rachel run two restaurants, a guesthouse, and self-catering properties concentrated in Port Isaac, Cornwall.
Outlaw emphasizes his satisfaction from being more hands-on in the kitchen over the past few years, a change facilitated by the consolidation of his ventures. The couple’s collective efforts have enabled them to secure ownership of their premises, adding a sense of permanence to their enterprise.
Outlaw’s deep-rooted connection to Cornwall dates back to holidays during his childhood and his early professional experiences in Rick Stein’s kitchen in Padstow. At age 24, Outlaw opened his first restaurant, the Black Pig, in Rock, gaining his first Michelin star despite its eventual closure after two years.
His cooking style remains focused on simplicity and perfection. Post-COVID, he adopted a more accessible and casual approach in his restaurants, while maintaining high culinary standards. Outlaw’s New Road and Outlaw’s Fish Kitchen continue to hold one Michelin star each.
