If you are seeking exemplary top range Cornish fish, then Outlaw’s Fish Kitchen is the ‘modern classic’ place to be seen. Book a table with a sea view, and you will be in foodie heaven.
Chef, Nathan Outlaw, is said to have put the fish in aficionado and is the proud owner of not one but three coveted Michelin stars. He also has four AA Rosettes and a 10/10 in the Good Food Guide.
From his fish only menu, you will taste the best of the Cornish catch, prepared with passion. With a chef for a father, it was probably only right that Nathan entered the world of food, working with the late, great Gary Rhodes, Eric Chavot, and perhaps most importantly, Rick Stein, for whom he was chef de partie and later, sous chef.
Guided by the seasons, Nathan Outlaw says: ‘I let the markets tell me what’s available and I cook it’, so is guided by what is local, fresh and sustainable. He buys his fish directly from Cornish fishermen, with other products purchased from local markets and farms. Such known provenance is a real part of the magic.
Signature dishes include the likes of turbot with tartar sauce and crispy Porthilly oysters, with ice cream flavoured with local Tregothnan Earl Grey.