Visit: 19 June 2025
Award: 1 Michelin Star
Price: ***
Website: https://outlaws.co.uk/restaurants/new-road/
The Review:
Nathan Outlaw decided to take his two Michelin starred Restaurant Nathan Outlaw in a new direction in 2020. The restaurant is now called Outlaw’s New Road. It’s still a fine dining restaurant, now with one Michelin star, but it’s less formal. The menu is still focused on seafood, and the quality of the cooking and standard of service are extremely high. The restaurant is located in Port Isaac with superb views across the bay, with Tintagel Castle in the far distance. I’ve visited before, so you can find more information and pictures here:
Nathan’s other one Michelin starred restaurant, Outlaw’s Fish Kitchen, is located on the quay in Port Isaac, and he has complemented his restaurants with a lovely nine room guest house that is located directly opposite his New Road restaurant. Guests can book bed and breakfast, and one and two-night packages with dinner at one or both of the restaurants, and a very good breakfast in the morning. The rooms are comfortable and well appointed (https://outlaws.co.uk/outlaws-guest-house/), with a small dining room and a lounge with an honesty bar. You can enjoy pre-dinner drinks on the patio at the guest house before you walk a few yards over the road to the restaurant.
We booked a one night package at Outlaw’s New Road and the guest house. The package is paid on booking and includes the cost of the one night’s accommodation and the seafood tasting menu (the menu is priced at £195 per person).
Tonight’s executive chef was Pete Biggs. Pete worked at The Complete Angler in Marlow in 2002, before moving to The Vineyard in Stockcross, under John Campbell, where he met Nathan Outlaw. By 2009, Pete was head chef at Outlaw’s Seafood and Grill Restaurant at the St Enodoc Hotel in Rock, running Nathan’s Michelin starred restaurant at The Capital in Knightsbridge from 2012, now sadly closed, and the “seven star” Al Mahara hotel restaurant in Dubai in 2016.
We started our dinner with the optional Porthilly oysters that could have been served raw or crispy. We chose the crispy, and they were served with fennel, and a black pepper mayonnaise. These were a supplement at £7 each. The canape was a Port Isaac lobster croquette coated in breadcrumbs blackened with squid ink, deep fried, and served with basil mayonnaise. These were fabulous.
Excellent sourdough bread, made by Coombeshead Farm, was served with Cornish salted seaweed butter. The bread had good flavour and a great crust.
Our first course was scallop and brill tartare with tomato, green chilli and horseradish. The brill was lightly cured and thinly sliced with a fabulous flavour. The demi-sliced scallop, free-dived from the Salcombe Bay area, was simply served with salt, and a green chilli and tomato dressing, with dots of horseradish cream. This was fresh seafood at its best.
Next was roasted monkfish with roasted courgette, aubergine and an olive tapenade. The monkfish was perfectly cooked and had very good flavours. This was followed by turbot served with a lobster sauce. The fish was precisely cooked with good flavour, and the sauce, a riff on Nathan’s famous Porthilly sauce, usually made with Porthilly crabs when they are in season, was made tonight with lobster shells instead. This outstanding sauce is plum tomato based, with exceptionally deep flavour, and is usually made with fish stock and shore crab stock (or lobster shells in this case) (https://www.greatbritishchefs.com/recipes/gurnard-porthilly-sauce-recipe).
Our next course was sea bass. The fish, cooked on a plancha to achieve the crispy skin, was perfectly moist, served with green asparagus, mushroom, turned roast potatoes, and a sherry and brown butter sauce with gherkins, shallots and capers. This was a perfectly cooked bass, and a light but flavoursome course. All of the fish cookery tonight was very impressive, deceptively simple dishes that perfectly highlighted the main ingredient, the fish.
Next was an optional breaded Ticklemore goat cheese with pickled beetroot and beetroot ketchup, at a supplement of £12.
The pre-dessert was a Pavlova with fresh strawberry, lemon curd and yoghurt sorbet. The strawberries had very good flavour, but the dessert was simple. The main dessert was 70% Maleku chocolate, with cherry, coconut, Kirsch, and orange cream. This was also a bit too simple compared to the exceptional savoury courses.
This is definitely one of the best seafood restaurants in the UK. Tonight’s meal was excellent, showcasing exceptional fish cookery and Nathan’s light touch with the sauces that focuses each course on the seafood. Our stay at Nathan’s guest house was also very enjoyable. The accommodation was were very comfortable, our host was warm and very friendly, and the breakfast was memorable.
The Menus:
The Food:
The Breakfast:
Breakfast menu
Full Cornish breakfast 
The Restaurant:
The view from our table in the restaurant:
