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Interview

Chef Nathan Outlaw celebrates 20 years in business

It’s been 20 years since Nathan Outlaw opened his first restaurant, the Black Pig in Rock, Cornwall. To mark the occasion, he has launched a very special lunch menu at Outlaw’s New Road which celebrates some of his greatest hits from the past two decades. Some of the dishes are almost unchanged; others have been elevated with new techniques or new ingredients. They’ll be available for the next three months. Hilary Armstrong speaks to Outlaw about his trip down memory lane.

Interview

Nathan Outlaw

Fourteen years since he opened his first place, Nathan Outlaw’s eponymous restaurant in the Cornish fishing village of Port Isaac has reached the number one spot in the Good Food Guide, scoring a perfect 10.

Feature

Cornish catch: Nathan Outlaw on the return of bluefin tuna and the virtues of an off-season getaway

There’s no doubt that the north coast of Cornwall is spectacular in the winter, writes Nathan Outlaw. I enjoy the weather for its drama and power…to me it shows off how amazing Port Isaac is. Don’t get me wrong, I enjoy the sunshine, but sometimes you need the cobwebs blown away and that feeling of contrast when you arrive somewhere warm and cosy after the bluster.

GFG archive

Through the archives: Nathan Outlaw – the early years 2005 to 2011

Unlike the hugely successful first London ventures of chefs like Gordon Ramsay and Marco Pierre White, both featured in recent archives, the experience of Nathan Outlaw’s cooking almost 20 years ago couldn’t be more different. Back then, the difficulties faced by a hugely talented, but relatively unknown young chef opening far from the capital were immense.

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