British king of seafood Nathan Outlaw has lived and breathed food throughout his entire life. Having climbed up through the culinary ranks over the years, he is now one of the UK’s most lauded chefs and holder of three Michelin stars.
Outlaw first stepped into a professional kitchen at just eight years old, where he would butter the toast for the breakfast service at his father’s restaurant. However, he soon moved onto bigger things, cooking in a variety of industrial kitchens by the age of 14, before spending two years training at Thanet Catering College.
His first job out of college took him all the way to London, working in the kitchen at the five star Intercontinental Hotel on Park Lane. This was quickly followed by jobs alongside big name chefs including Gary Rhodes and Eric Chavot. However, it was when he moved to Cornwall in 1998 that Outlaw truly came into his own as a chef.
Working for two years under his now close friend Rick Stein in Padstow, he went on to work in a number of one and two Michelin starred kitchens before finally setting up his debut restaurant, The Black Pig, in 2003 with his wife Rachel. In 2006, he took over the kitchen at the Marina Hotel in Fowey, opening up the eponymous Restaurant Nathan Outlaw (recently re-named Outlaw's New Road). Despite changing location over the years, this restaurant has become known as one of the finest in Britain, winning numerous accolades including two Michelin stars, and a 10/10 rating in the Good Food Guide.
Following this success, Outlaw has gone on to open a number of other restaurants over the years, including the one Michelin star Outlaw’s Kitchen in Rock. He has gone on to make a number of appearances on TV cookery shows such as Great British Menu, as well as writing a variety of cookbooks. Having provided guidance to up-and-coming seafood chefs such as Tom Brown, Nathan Outlaw continues to provide a huge amount of influence in today’s restaurant world.