Nathan Outlaw knows fish. Two years working at Rick Stein's Seafood Restaurant in Padstow, Cornwall, as both a chef de partie, preparing the bounty of seafood the Cornish coast offered, and as a Sous Chef, responsible for cooking said seafood, instilled a passion for all things fish and shellfish. Believing that Chefs should play to the strengths of their region, Nathan couldn't help but be inspired by the tons of fresh fish arriving on the Cornish fishing boats every day. With a strong awareness of the sustainability needs of the ocean, Nathan is guided by seasonaility and what is found in the local markets.
Nathan has always worked with food, dating back to his childhood in Kent, England, where as an eight-year-old he helped his chef father during the breakfast service. He began properly working in his father's restaurant at the age of 14 before training as a chef for two years. After working in London alongside the likes of Peter Kromberg, Gary Rhodes, and Eric Chavot, Nathan moved to Cornwall where he spent his career-defining time with Rick Stein. After a stint at the two Michelin-starred restaurant Lords of the Manor with John Campbell, Nathan opened his first restaurant, Black Pig, in 2003, developing contemporary dishes from local producers and small businesses. He received his first Michelin star the following year.
A couple of years later, he opened his eponymous Restaurant Nathan Outlaw in Fowey, Cornwall. In 2010, the Restaurant Nathan Outlaw was named 10th best restaurant in the country by the Good Food Guide and in 2011 he was awarded a second Michelin star, meaning Restaurant Nathan Outlaw – now Outlaw's New Road in Port Isaac - became the only specialised fish restaurant in the UK to hold a Michelin star. His portfolio also includes Outlaw's Fish Kitchen and Outlaw's Guest House, an exclusive foodie retreat.
Appearances on TV such as Great British Menu and Saturday Kitchen, and several seafood-related cookbooks have kept Nathan in the public eye, and his four rosettes from the AA, two Michelin stars and rare 10/10 from the Good Food Guide have kept him in the heart, and stomachs, of discerning diners. As a Celtic-based chef with a passion for fresh fish, we're excited to welcome Nathan to the banks of Loch Lomond for our LeBlanq Scotland adventure.
Be the first to hear about new experiences and receive exclusive content from our chefs and riders.