May 13, 2011
Nathan Outlaw, who grew up in Kent, always wanted to follow in the footsteps of his father, also a chef, with whom he started cooking at the age of 14. Far from being a soft touch, his dad piled on the pressure to introduce his son to the reality of restaurant life.
After training, Nathan worked under mentors including Gary Rhodes, John Campbell and Rick Stein, whose restaurant brought him to Cornwall. Here, he would open his own venture, the Black Pig. Within eight months, his restaurant had earned Nathan, aged just 25, his first Michelin star; another swiftly followed.
Nathan has remained in Cornwall, as head chef at a luxury B&B and various hotel restaurants. He describes his cooking style as clean and simple British cuisine that uses the best local produce.