The aim is to highlight the finest sustainable seafood caught off the Cornish coast by small day boats serving exclusively one set seafood menu. It’s Nathan’s simple and honest approach to seafood cookery coupled with the respect given to every tail and scale that enters their kitchen that provides a truly memorable dining experience.

Restaurant Nathan Outlaw has earned two Michelin stars and the review says: “The personality and talent of the chef and their team is evident in the expertly crafted dishes, which are refined, inspired and sometimes original.”

The Michelin Guide Inspectors added: “A smart yet relaxed restaurant in a great headland location - the views from the first-floor dining room are stunning. No-choice set menus focus on ultra-fresh fish and shellfish landed at the nearby harbour. Classical combinations are very carefully crafted, keeping the focus firmly on the main ingredient.”

Nathan also has a second restaurant in the town, Outlaw’s Fish Kitchen, located within a 15th century fisherman’s cottage overlooking the harbour at the bottom of Port Isaac. Opened in 2013, the menu continues to offer unique dishes created from the freshest seafood landed from the surrounding waters each day.

The kitchen, led by Head Chef Tim Barnes, prepares small, original and delicious seafood plates cooked to order. Relax and enjoy Nathan’s unique approach to seafood, whilst absorbing the vibrant atmosphere of this lively fishing village.

The Michelin Guide awarded one star for Outlaw’s Fish Kitchen and the review states: “This intimate 15C [15th Century] building has low ceilings and wonky walls and is found in the heart of this famous harbourside fishing village. The day boats guide the menu, which offers a delicious mix of old favourites and appealing small plates - 3 or 4 dishes should suffice. Cornish gins, beers and wines also feature.”

Originally from Kent, Nathan now calls Cornwall home and is a proud ambassador of all things Cornish. After attending college, he worked in London but his love for seafood cookery ignited when moving to Cornwall to work with Rick Stein.

Nathan said: “My aim has always been to offer customers food cooked simply but with subtle layers of flavour and to make a visit to Restaurant Nathan Outlaw an experience to remember, for not only the food but also for the professional and welcoming hospitality our Front of House team provide.

“Wherever possible we buy the best fish from local inshore day boats that are certified by the Responsible Fishing Scheme. We are proud of our local fishermen who land fresh fish and shellfish daily and work using low impact fishing methods that preserve our marine environment.”

Robert Welch Designs have been supplying cutlery to both of Nathan’s restaurants since they opened. In Restaurant Nathan Outlaw, the striking inverted curve and kick-up at the end of each handle of Deta cutlery was chosen. Meanwhile, the traditional appearance inspired by European bistro dining of Trattoria was the perfect fit for Outlaw’s Fish Kitchen.

Ian Dodgson, General Manager, added: “We’ve had a great, long-standing relationship with Robert Welch, using their cutlery in our dining rooms, and knives in our kitchens. Over the past 10 years their cutlery ranges have continued to be completely reliable, in both look and feel, as well durability. We buy Robert Welch cutlery because we have complete confidence that it will retain its quality in both appearance and function for many years, and it is designed with the diner in mind.”