Quick fire with Nathan Outlaw
Your best dining experience and why?
A restaurant in Denmark called Henne Kirkeby Kro — there’s a British chef called Paul Cunningham who has lived in Denmark for 20 years. It is amazing. I love to see the personality of someone on the plate; he has such a beautiful style of cookery.
If you didn’t cook seafood, what would your cuisine of choice be?
Vegetables. My daughter wants to be a chef. If we don’t start sorting out the sustainability [issue], that might be an option.
Pet peeve in food fads?
I detest micro-herbs. It just doesn’t do anything for me. You won’t see them on any of my dishes.
Best advice you’ve ever been given as a chef?
Keep your ears open and listen. It’s very good advice for a younger chef.
The worst mistake you have made?
When I opened my restaurant in London — and I’m being very honest — I didn’t plan enough, which actually exposed us very early on, especially with the press. Every food critic in London came in the first two weeks and we weren’t ready. I’ve learned not to make that mistake. But I’ve always said, ‘a mistake is not the first time you make it, it’s the second time you make it’.
Nathan Outlaw’s Biography
Nathan Outlaw is a two-starred Michelin chef from England. His career began in his home county of Kent at Thanet College, where he studied professional cookery. His launch onto the professional stage was with the late Peter Kromberg at the InterContinental London Park Lane hotel in London. Throughout his career he has worked alongside Eric Chavot, Gary Rhodes and John Campbell. However, his love for seafood cookery was ignited when he visited Cornwall as a young chef to work with Rick Stein. Outlaw was awarded a Michelin star for his first restaurant, The Black Pig in Rock, Cornwall in 2004, within a year of opening. In 2014/15 he was named as the AA Chef’s Chef of the Year and he relocated his flagship restaurant, Restaurant Nathan Outlaw from Rock to the historic fishing village of Port Isaac and it retained its two Michelin stars as well as earning four AA Rosettes.
In 2012, his interest in the education and training of young chefs saw him join forces with Cornwall College to open Academy Nathan Outlaw offering NVQ level 2 and 3 student chefs and Level 3 Front of House students enhanced learning opportunities. He has published three books so far — Nathan Outlaw’s British Seafood, Nathan Outlaw’s Fish Kitchen, and Nathan Outlaw’s Everyday Seafood, with a fourth on the cards.
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