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How I Cook: Seafood Expert Mr Nathan Outlaw

1 week agoWords by Mr Ben Olsen

Red mullet at Siren. Photograph by Mr David Cotsworth, courtesy of The Goring Hotel

That Mr Nathan Outlaw isn’t from Cornwall might come as a surprise to some. His classically trained way with seafood has seen him pick up Michelin stars at the restaurants he’s opened in the UK’s southwestern extent, while also flying the flag for Cornish seafood at his first restaurant in London. Yet the Kent-born chef credits working for Mr Rick Stein in Padstow in the 1990s as his career breakthrough, sparking a lasting love affair with the Cornish coast.

Splitting his time between his adopted hometown of Port Isaac and London, Mr Outlaw has slimmed down an empire that previously included a restaurant in Dubai to focus on the launch of Siren – an elegant brasserie at London’s storied Goring hotel, featuring fresh-caught fish from trusted sources. “There will be a few surprises,” he promises. “What we get in the kitchen will depend on what the fishermen have landed – that’s the exciting and creative part for me.”

As Siren’s final touches are put in place, Mr Outlaw explains how he became one of the UK’s best-loved seafood chefs.