As his name suggests, Nathan Outlaw's reputation is anything but ordinary. His career began early, working alongside his father, a chef, before gaining experience in London's prestigious 5-star hotel restaurants. However, it was by the sea that Nathan truly found his forte.
Working under Rick Stein in Padstow, Nathan honed his skills and developed a deep appreciation for coastal cuisine. He quickly moved through a series of coastal restaurants, earning his first Michelin star at the age of 25 for The Black Pig.
Passionate about sustainability and local produce, Nathan Outlaw is dedicated to sourcing the finest ingredients from local suppliers, ensuring that his dishes are not only delicious but also environmentally responsible. His innovative approach to seafood has solidified his status as one of the UK's most esteemed chefs.
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Watch our interview with Nathan Outlaw.
Nathan's Menu
Smoked Mackerel Pate
Cucumber, seaweed and sourdough Scallop 'tartare'
Apple & yoghurt
Bass
Lobster scampi, pickled vegetables & smoked paprika Peppered Turbot
Watercress sauce, watercress & pickled shallot salad
Garlic & rosemary confit potatoes Apple & Cinnamon Choux Bun
Cider brandy cream, butterscotch sauce Tea, Coffee, Petit Fours
