Nathan Outlaw to close flagship and relaunch as Outlaw's New Road
Michelin-starred chef Nathan Outlaw acquires Stargazy Inn in Port Isaac
Siren at The Goring won't reopen its doors when lockdown is lifted, says chef Nathan Outlaw
Crab and asparagus recipe from Restaurant Nathan Outlaw cookbook
Serves 6 as a starter
1 large live brown crab, about 1kg, placed in the freezer for 30 minutes before cooking
salt
For the asparagus mousse
3 sheets of bronze leaf gelatine, soaked in ice-cold water
25g unsalted butter
325g asparagus spears, trimmed of any woody parts
150ml double cream
For the mayonnaise
2 large egg yolks
1 tablespoon brown crab meat (from the crab above)
juice of 1 lemon
300ml light olive oil
Cornish sea salt and freshly ground pepper
For the asparagus salad
12 perfect asparagus spears, trimmed of any woody parts
1 tablespoon chopped chervil
40ml agrodolce vinegar
100ml good-quality olive oil Read more Read more
Chef Nathan Outlaw is expanding his Cornwall operation with the acquisition of the famous Stargazy Inn in Port Isaac.
In 2020, he closed his Michelin-starred flagship restaurant Restaurant Nathan Outlaw at the height of the first lockdown, relaunching it as Outlaw’s New Road, stripping the concept down to make it "more inclusive and accessible." Shortly thereafter, it won a star in the Michelin Guide for Great Britain and Ireland 2021.
This purchase comes not only after the closure and reopening of his flagship restaurant but also the permanent closure of his London Siren in Belgravia’s The Goring Hotel, during the pandemic.
Two-Michelin-starred chef Nathan Outlaw and his wife Rachel acquired Stargazy Inn, in Port Isaac, from local operators David and Jackie Barnard for a reported £1.85m guide price.
According to Cornwall Live, the couple said they will now concentrate on running their other restaurants - the Port Gaverne Hotel and Pilchards on the Beach - and said, “We wish Nathan and Rachel, who have been our friends and neighbours for the last seven years, the greatest success with Stargazy Inn.”
Nathan said: “Over the last seven years, I’ve been gazing at the property from our restaurant just a stone’s throw away, dreaming that one day we could get our hands on it, and now we have the keys. We are so excited to have brought such a great place and can’t wait to get going with Outlaw’s Guesthouse.”
The Outlaws have plans to refurbish the nine-bedroom property, which boasts an award-winning restaurant and coastal views, as an exclusive venue.
Nathan has had a restaurant in Port Isaac since 2015 when he moved Nathan Outlaw in the Village from the nearby village of rock to its current site. It had been in Rock since 2008.
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Michelin-starred chef Nathan Outlaw acquires Stargazy Inn in Port Isaac
Nathan Outlaw to close flagship and relaunch as Outlaw's New Road
Siren at The Goring won't reopen its doors when lockdown is lifted, says chef Nathan Outlaw
Crab and asparagus recipe from Restaurant Nathan Outlaw cookbook
Serves 6 as a starter
1 large live brown crab, about 1kg, placed in the freezer for 30 minutes before cooking
salt
For the asparagus mousse
3 sheets of bronze leaf gelatine, soaked in ice-cold water
25g unsalted butter
325g asparagus spears, trimmed of any woody parts
150ml double cream
For the mayonnaise
2 large egg yolks
1 tablespoon brown crab meat (from the crab above)
juice of 1 lemon
300ml light olive oil
Cornish sea salt and freshly ground pepper
For the asparagus salad
12 perfect asparagus spears, trimmed of any woody parts
1 tablespoon chopped chervil
40ml agrodolce vinegar
100ml good-quality olive oil Read more Read more
