Nathan Outlaw

Nathan started cooking at the age of 14 with his Father (also a chef) in Kent. After studying at Thant College in Broadstairs, Kent. In 1996 Nathan got a position at the Intercontinental Hyde Park Corner under top chef Peter Kronberg. After stints at City Rhodes with Gary Rhodes and Charvot with Eric Charvot Nathan moved to Cornwall for a position at the Seafood Restaurant in Padstow under Rick Stein and Paul Ripley. Two years in Cornwall followed 2 years in the Cotswolds at the Lord of the Manor under John Campbell. A spell helping Paul Ripley open his restaurant in Cornwall was followed by Head Chef positions at the The Vineyard and at Stockcross again with John Campbell.

Given the opportunity to open his own restaurant Nathan opened Black Pig Restaurant in Rock. After only 8 months the restaurant had attained a Michelin Star and Nathan was only 25 years old.

Unfortunately Nathan closed the Black Pig, but resurfaced at St Ervan manor near Padstow and again under one year of opening the restaurant received one star in the Michelin Guide. In February 2007 Nathan embarked on his most challenging journey yet, opening his signature restaurant – Restaurant Nathan Outlaw within the Marina Villa Hotel.