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.
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.
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.
Nathan Outlaw opened his guest house in Port Isaac, Cornwall, in the summer. The chef, whose exceptional flagship restaurant appears in our Top 20 list, tells Josh Barrie about expanding his business, cooking breakfast, and getting to know his guests.
It’s been 22 years since Nathan Outlaw opened his first restaurant the Black Pig in Rock, Cornwall. Here is the recipe for his first ever dish; lemon sole fillets with smoked paprika mayonnaise.
