Born in March 1978, Nathan spent his younger years learning the ropes of cooking with his father who was also a chef. His first professional role was at the Intercontinental Hyde Park, London, which he followed by working under the tutelage of Gary Rhodes and Eric 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 2 Michelin starred Restaurant Nathan Outlaw and the more relaxed Outlaw’s (formerly Outlaw’s Seafood and Grill) at the St Endoc hotel in Rock, Cornwall. Currently the holder of three Michelin stars – two at Restaurant Nathan Outlaw and one atOutlaw’sat The Capital Hotel, Knightsbridge, London -Nathan is the only chef to hold such sparkling acclaimfor a fish restaurant in the United Kingdom. Most recently, Chef Outlaw openeda fourth restaurant, Outlaw’s Fish Kitchen in the Cornish fishing village of Port Isaac.


FOUR Questions with Nathan

Describe your culinary philosophy in 5 words…

Simplicity, complexity, originality, quality, passion (called my’Food Commandments’!)


What is your greatest inspiration?

The people around me and those I meet every day.


If you could take a plane ride to anywhere in the world, just for one meal, where would you go?

To Atxondo, near San Sebastian in Spain to eat at Asador Etxebarri.


What three things would you take to a desert island?

A cooks’ knife, my i-pod charged and loaded with lots of different music and a photo of my family (including Bud, the dog).


  • 2 Michelin Stars | Restaurant Nathan Outlaw
  • 1 Michelin Star | Outlaw’s Fish Kitchen
  • Chef of the Year, 2014 | AA Hospitality Awards
  • 4 AA Rosettes |AA Hospitality Awards, 2014





RestaurantNathan Outlaw

St. Enodoc Hotel



PL27 6LA

United Kingdom



The Capital Hotel

22-24 Basil Street