Nathan Outlaw
| Nathan Outlaw | |
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| Born | March 1978 (age 37) |
| Website | Restaurant Nathan Outlaw |
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Culinary career | |
| Cooking style | Fish |
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Nathan Outlaw (born March 1978) is an English professional chef who has worked previously with television chef Rick Stein. He now runs his self titled two Michelin star restaurant, Restaurant Nathan Outlaw, in Rock, Cornwall. He has appeared on television shows such as BBC's Great British Menu and Saturday Kitchen.
Early life
At the age of fourteen, he began working with his father, who was a chef.[1] One of his first jobs was making toast at the restaurant on a Saturday morning.[2] He trained as a chef for two years at Thanet College in Broadstairs,[1] doing an National Vocational Qualification level 2 in Food Preparation.[3]
Career
His first job as a chef was with Peter Kromberg at the Intercontinental Hyde Park Corner in London. Positions alongside chefs Gary Rhodes and Eric Chavot followed,[1] then between 1998 and 2000 he worked with chefs Rick Stein and Paul Ripley in Padstow, Cornwall.[1] Stein and Outlaw have remained friends ever since.[4] He went on to work at the two Michelin starred restaurant Lords of the Manor with head chef John Campbell.[1]
In May 2003 he opened his own restaurant for the first time, called The Black Pig. He was awarded his first Michelin star in the following January at the age of 25.[1] In 2006, he took over the restaurant at the Marina Villa in Fowey, Cornwall, opening his self titled Restaurant Nathan Outlaw in 2007.[5]
In 2009 The Good Food Guide included Outlaw's self titled restaurant at the eleventh position, and described the chef as making "discreet but powerful waves" in the industry.[6] He opened his second restaurant, the Nathan Outlaw Seafood Bar and Grill, at the St Enodoc hotel in Rock, Cornwall in May during the same year.[5]
The 2010 Good Food Guide saw his restaurant move up one place and into the top ten for the first time, with Outlaw described as a "wizard".[7] During the same year, he also competed in BBC's Great British Menu, where he served a fish course topped with gutweed, a type of seaweed.[8] Outlaw supported the Cornwall Fire and Rescue Service's campaign to prevent cooking related fires at Christmas.[9] The 2011 Michelin Guide awarded Nathan his second star at his self titled restaurant.[4] It remains the only specialised fish restaurant in the UK to hold any Michelin stars.[4] Outlaw has also appeared on the television show Saturday Kitchen.[10]
2012 saw the launch of Nathan's first cookbook.[11]
Personal life
Outlaw met his wife Rachel while he was working with Rick Stein, as she was one of the front of house staff.[4] They have two children together, Jacob and Jessica.[2] Outlaw has a collection of several hundred cookbooks, mostly located in his front room.[12]
References
- 1 2 3 4 5 6 "Nathan Outlaw". Deborah McKenna Limited. Retrieved 1 March 2012.
- 1 2 "Interview with Nathan Outlaw". Good Food Guide. 15 November 2010. Retrieved 1 March 2012.
- ↑ "An Interview with Nathan Outlaw". Thanet College. 13 July 2011. Retrieved 1 March 2012.
- 1 2 3 4 Hickman, Martin (19 January 2011). "The one that got away from Rick Stein". The Independent. Retrieved 1 March 2012.
- 1 2 Kühn, Kerstin (7 April 2009). "Michelin-starred Nathan Outlaw to launch new restaurant". Caterer and Hotelkeeper. Retrieved 1 March 2012.
- ↑ "Restaurants' recipe for success". BBC News. 4 September 2008. Retrieved 1 March 2012.
- ↑ "Restaurants' recipe for success". BBC News. 7 September 2009. Retrieved 1 March 2012.
- ↑ Gerrie, Anthea (9 June 2010). "Knotweed soufflé, anyone?". The Independent. Retrieved 1 March 2012.
- ↑ "Cornish chef backs fire service Christmas menu warning". BBC News. 13 December 2010. Retrieved 1 March 2012.
- ↑ Webb, Andrew (2 December 2011). "Nathan Outlaw on Christmas and Cornwall". Lovefood. Retrieved 1 March 2012.
- ↑ "Saturday Kitchen Nathan Outlaw & Tristan Welch". Saturday Kitchen Recipe Search. 2011. Retrieved 11 March 2012.
- ↑ Montgomery, Hugh (13 February 2011). "Nathan Outlaw: 'I can't sit in a dining-room with a hush-hush atmosphere'". The Independent. Retrieved 1 March 2012.