Nathan Outlaw

Coming Up

Training at Thanet College gave Nathan Outlaw the base; the kitchens of InterContinental London Park Lane gave him the pace. That combination tends to leave a mark: discipline on one side, service pressure on the other. In Padstow, Cornwall, he worked as chef at Rick Stein and Paul Ripley in Padstow, Cornwall (1998–2000), then moved on as chef at Lords of the Manor, building the measured, controlled register that would later define his cooking. Ownership brought that control into sharper focus. As chef / owner at Black Pig (from 2003), and later chef / owner at Restaurant Nathan Outlaw in Fowey, Cornwall (2007–2009), Nathan Outlaw put his name directly on the room and the plate. The same pattern held in Rock, Cornwall, where he served as chef / owner at Restaurant Nathan Outlaw (2010–2015). Across those years, the work settled into a clear line: exacting seafood cookery, steady authority, and a kitchen culture built on consistency. Today, Nathan is a former chef / owner of Outlaw's New Road (closed in early 2026) and chef / owner of Outlaw's Fish Kitchen, continuing in a style that keeps the list of ingredients short and the focus on what the fish itself can do.

Where They Are Now

The present-day kitchen remains tied to the same fundamentals: service, a full dining room, and seafood handled with precision. For Nathan, the point is momentum without clutter and standards without display. Outlaw's Fish Kitchen sits squarely in that approach, carrying the same directness that has marked his work for years.

Signature

Nathan's signature dishes include Outlaw's Fish Kitchen and Restaurant Nathan Outlaw.

In Their Words “What makes me happy these days is the guys in the kitchen being happy, cooking the best fish I can find and the restaurant being busy.” The line reads like a working chef’s brief. Good fish, a kitchen functioning well, and service with trade on it: that is the standard Nathan Outlaw names here. The measure of success is practical, not sentimental. “I don’t like heavy sauces or anything gimmicky — the star of the show is always the seafood or fish.” That approach puts the product first and keeps the rest in support. Heavy sauce and gimmick are both out; seafood and fish stay central. It is a clear instruction for the plate and for the kitchen around it.

Honors

Nathan's honors include Michelin Guide: second Michelin star (2011), Michelin Guide: first Michelin star, and Restaurant Nathan Outlaw: Restaurateur's Choice award (2010). Those awards track a chef whose recognition came through disciplined seafood cooking and a room that understood the same discipline. The point is not volume; it is control, clarity, and the confidence to let the main ingredient carry the weight.