One of the UK’s leading seafood chefs, Outlaw previously held two Michelin stars at his eponymous flagship.
Restaurant Nathan Outlaw gained the accolade following its move from Fowey to Rock in 2010 and retained it when it relocated to Port Isaac in 2015.
It held two stars until being relaunched as the more accessible, one-star Outlaw’s New Road in 2020, which closed earlier this year.
Called Outlaw House, the new project will take over a former Loch Fyne restaurant in Canford Cliffs and is intended to be the first in a collection of hospitality destinations across the South West.
Outlaw is working with the team to develop the menu, establish sourcing and culinary standards, and mentor the kitchen team, but will not be involved in the restaurant’s day-to-day operation.
Executive chef Fergus Coyle will lead the kitchen, supported by the wider Outlaw House culinary team.
The seasonal menu will celebrate the coastline and countryside of Dorset and the wider South West. Dishes will include Dorset crab scones with lemon and radish; cider-battered gurnard with warm tartare sauce and peas; roasted bass with chargrilled leeks and spiced butter sauce; and St Clement’s cheesecake with blackberries and citrus curd.
Outlaw currently operates two restaurants in Port Isaac: the Michelin-starred Outlaw’s Fish Kitchen and Outlaw’s Bistro, which is located within his nine-bedroom guest house.
“I’m really excited and proud to be involved in the launch of Outlaw House in Canford Cliffs,” Outlaw says.
“We’ve worked hard to create a brasserie focused on quality food, great hospitality and a relaxed atmosphere, with a real emphasis on the incredible produce and suppliers we have here in the South West.
“It has been a fantastic project to be part of, and I’m looking forward to seeing guests enjoy everything the team has created. I hope Outlaw House becomes somewhere people want to return to time and time again.”
Created by Stellar Hospitality Group, Outlaw House was founded by long-term friends Salar Brock, Rob Hannaford and Thomas Edgcumbe. The business is chaired by hospitality industry leader Gareth Lloyd-Jones and backed by Trinity Capital Ventures.
“Canford Cliffs is the perfect place to launch the first Outlaw House,” Brock says. “We want to create somewhere local people are proud to have on their doorstep, while showcasing the produce, suppliers and hospitality talent of Dorset and the wider South West.
“Outlaw House has been created around exceptional food and genuine hospitality. We want guests to feel looked after from the moment they arrive and leave already looking forward to coming back.
“This is just the beginning. Our ambition is to build a collection of distinctive hospitality destinations that feel genuinely connected to the communities they serve.”