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Digital Subscriptions > Delicious Magazine > March 2016 > THE BEST SEA FOOD

THE BEST SEA FOOD

Despite his name, he’s one of the good guys – especially when it comes to giving fish the respect it deserves. The delicious. team travelled to his adopted home, Cornwall, to sample the sublime cooking of the gentle giant

Nathan Outlaw’s guide to

PHOTOGRAPHS GARETH MORGANS FOOD STYLING LOTTIE COVELL STYLING OLIVIA WARDLE INTERVIEW FIONA BECKETT

MEET THE CHEF

Nathan was born in Kent but has been living and cooking in Cornwall for years, where he has a mini-empire of restaurants. His flagship is the two Michelin-starred Restaurant Nathan Outlaw in Port Isaac. He also has more casual places to eat in Rock and Port Isaac – and an outpost at the Capital Hotel in London. It’s a business to rival that of his mentor Rick Stein. He’s written two cookbooks on fish, with a third, Everyday Seafood, out next month.

Nathan Outlaw, all 6ft 5in of him, sits behind his plate of fish beaming. The food stylist beams, the photographer beams, we all beam. Nathan’s known as one of the nicest chefs in the business and his grin is infectious. He’s like a real-life Captain Birds Eye.

Nathan only uses fish caught by small day boats

Hearing his soft burr you’d think he was a Cornishman, but he was born in Kent and restaurants are in his blood. His dad was a chef and Nathan started working for him at 14 (he’s still only 38). He left school at 16, went to catering college and did time with some of London’s top chefs before moving to Cornwall to work with Rick Stein in Padstow.

It was there he met his wife Rachel, a local girl. They set up a restaurant together, where he was awarded a Michelin star at the tender age of 25, and two Michelin stars when he moved it to the St Enodoc hotel in nearby Rock seven years later. Port Isaac became the couple’s permanent base in late 2014. “A fish restaurant has to be some place where there is a fishing community. I moved to secure my family’s future. It’s just me and my wife – no investors or anything,” he says proudly.

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About Delicious Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.
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