Nathan Outlaw and his wife Rachel have announced they will not be re-opening Restaurant Nathan Outlaw in Port Isaac, opting instead to re-design the space and open an altogether new offering called Outlaw’s New Road.
Restaurant Nathan Outlaw, the highly-prized seafood restaurant, was awarded best UK Restaurant by The Waitrose Good Food Guide in 2018 and 2019 and has held 2 Michelin stars since 2010. Following the restaurant’s temporary closure back in March due to the Covid-19 pandemic, Outlaw has given thought to his future and that of his seafood-centric restaurant, making the bold decision to face the times ahead with an offering he feels is far more inclusive and accessible, and better represents his outlook on seafood cookery and what makes a great restaurant today.
In a statement released to his Grub Club members over the weekend, he said:
“We are proud to have seen Restaurant Nathan Outlaw go from strength to strength over the years, but we wholeheartedly feel that it is time to change the restaurant to a new, more accessible and fun environment for both customers and staff alike. I am a different chef and person that started the original restaurant and get far more pleasure and reward from the simpler things in life, and that includes the way I cook and eat out. We’re incredibly excited to see where this new road leads us, and we will remain just as motivated by our mission to put seafood on your plate and create exciting spaces for all involved.”
The restaurant will be implementing measures to best ensure social distancing and increased safety of its guests and staff, which includes asking guests to sanitize their hands on arrival, and having screens in between tables, as well as all staff, kitchen and front of house wearing visors. “We’d rather take the extra precautions at these times and protect everyone, until we’re confident the path ahead is clearer,” added Outlaw.
Nathan Outlaw’s other restaurant, Outlaw’s Fish Kitchen, also located in Port Isaac, will remain closed for the near future, while he and his team consider what best to do with the space, which is eight tables neatly packed within a 15th century fishermen’s cottage. “We’ve got some ideas that we’re looking into, like private dining or reduced covers, but for the time being it makes sense for us to focus our efforts on the one restaurant and the collection menu.”
