Nathan Outlaw is a Cornwall based chef who has become a familiar personality across the UK, with frequent appearances on the BBC’s Saturday Morning Kitchen programme. He is renowned for his focus on the simple delights of British seafood cookery with five highly successful restaurants including his flagship ‘Restaurant Nathan Outlaw’ in Port Isaac, Cornwall, alongside three other restaurants and one pub.
The Mariner’s Public House – Rock, Cornwall
Outlaw’s at The Capital – London
Nathan Outlaw at Al Mahara – Burj al arab, Dubai
Nathan’s vision for his restaurants is to see continual progression, and to offer each guest the best seafood and local produce, cooked to the highest standard. It is this ethos of quality, consistency and passion that drives the whole team, and ultimately puts the best fish on the plate!
Nathan’s passion and respect for seafood cookery began with Rick Stein at The Seafood Restaurant in Padstow. Employed as a chef de partie, he worked his way up to a sous position alongside Head Chef Paul Ripley. Nathan then moved to Lords of the Manor as a sous chef under John Campbell. It was here that Nathan learned the business side of running a busy kitchen and the attention to detail required at One Michelin Star level. Nathan then became Head Chef, at The Vineyard in Stock Cross.
Nathan Outlaw has always wanted to be involved in educating students and in nurturing talented young chefs, ever since he opened his own restaurant at the Black Pig in Rock. Nathan has earned himself 3 Michelin stars, published several books and regularly appears on BBC cooking programmes like the Great British Menu and others.
Nathan brings an infectious and captivating enthusiasm to preparing, cooking and presenting his famous dishes, which has earned him a growing reputation as one of the best fish chefs in the UK.
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