Nathan Outlaw

Chef Nathan Outlaw's culinary philosophy is deeply rooted in simplicity, allowing the inherent quality of the ingredients to shine, particularly focusing on fish and seafood. He champions a 'no-brainer' approach to sourcing, utilizing the bountiful, sustainably managed waters and fertile lands of Cornwall. His restaurants are strategically located to emphasize this connection, with Port Isaac providing immediate access to fresh, seasonal catches and a microclimate ideal for local produce. Outlaw places immense value on his relationships with local producers, suppliers, and fishermen, describing them as passionate individuals whose work is a way of life. This direct connection ensures a supply of the 'very best available' ingredients and provides a valuable educational experience for his young chefs. He strongly believes in the crucial importance of sustainable sourcing, not only for ecological reasons ('if we don’t, there’ll eventually be no fish to cook and eat') but also for maintaining the integrity and future of British seafood culture. His vision extends beyond his kitchen, advocating for the UK to embrace its identity as an 'island nation' and recognize the wealth of seafood available. Outlaw aims to demystify fish cooking, encouraging broader consumption and educating the next generation about marine life, sustainable fishing, and the importance of knowing how to feed oneself properly. He foresees a continuation of small, unique local producers and a move towards greater self-sufficiency and ethical convenience products, all while maintaining unwavering faith in the quality of his craft amidst external pressures. Chef Nathan Outlaw's technical mastery is defined by a seemingly simple yet profoundly authoritative approach that allows the purity of the seafood to dominate. He eschews heavy sauces or gimmicks, preferring to build 'complex flavour combinations' through nuanced seasoning and preparation. His preferred method often involves quick cooking, ensuring fish is never overdone. Instead of relying on butter and cream to enhance flavor, he frequently utilizes vibrant vinaigrettes—a blend of olive oil, quality vinegar (such as agrodolce), and salt—to brighten and complement the natural taste of the fish. He advises against adding fat directly to cooking fish, reserving butter and cream for standalone sauces. Outlaw advocates for cooking whole fish on the bone, especially for grilling, as it helps prevent overcooking and preserves moisture. He recommends specific, often underappreciated, species like gurnard as a versatile, sustainable alternative to cod for dishes like fish and chips or soups. His menu showcases a range of preparations from perfectly poached salmon served cold with cucumber salad to raw preparations of bream, bass, and scallops, simply enhanced with salt, lemon, and olive oil to 'blow your mind.' A signature dish in his repertoire is an 'ultimate fish pie,' meticulously composed of one-third white fish, one-third smoked haddock, and one-third salmon for richness, accented with a boiled egg and tartar sauce mixed into the béchamel. For desserts, he favors light, acidic options like citrus or rhubarb to cleanse the palate after a seafood-focused meal.

Career

• Chef-Owner at The Black Pig, Rock
• Chef-Owner at Restaurant Nathan Outlaw, Port Isaac
• Chef-Owner at Outlaw's Fish Kitchen, Port Isaac