FOUR Magazine’s very own two Michelin star chef Nathan Outlaw celebrated the opening of his latest project Fish Kitchen, in Port Isaac, Cornwall, this week on Tuesday 20 August 2013.
Fish Kitchen is one of four of Nathan’s projects, including his Seafood Bar and Grill in Rock, his eponymous restaurant Restaurant Nathan Outlaw at the St Endoc hotel, also in Rock, and Outlaw’s Restaurant in London.
Born in March 1978, Nathan spent his younger years learning the ropes of cooking with his father who was a chef and restaurant owner.
His first professional role was at the Intercontinental Hyde Park, London which he followed by working under the tutelage of Gary Rhodes and Éric Chavot.
Nathan then moved to Padstow, Cornwall, where he worked with renowned chefs Rick Stein and Paul Ripley, along with John Campbell at two Michelin star restaurant Lords of the Manor.
In 2003 he opened his first restaurant the Black Pig and obtained his first Michelin star at the age of just 25.
In 2007 he opened his eponymous restaurant Nathan Outlaw, followed by Nathan Outlaw Seafood Bar and Grill at the St Endoc hotel in Rock, Cornwall.
Currently the holder of two Michelin stars, Nathan is the only chef to hold any Michelin stars for a fish restaurant in the United Kingdom.
Much like Nathan’s longer standing restaurants, Fish Kitchen will focus on fresh, sustainably caught, local seafood, serving small dishes in a relaxed seaside setting.
Highlights on the menu include cider cured salmon, raw fennel and horseradish and yoghurt, along with Port Isaac lobster roll, orange and basil.
For more information visit www.outlaws.co.uk/fishkitchen