Heartbreak for UK seaside town as TV chef closes restaurant | UK | News
A popular Michelin-starred restaurant run by a famous TV chef is set to close its doors, bringing an emotional end to nearly two decades of fine dining in a picturesque Cornish port town. Nathan Outlaw has confirmed that his flagship restaurant, Outlaw’s New Road in Port Isaac, will serve its last guests in March 2026. The closure marks the end of a 17-year chapter that has helped put the tiny seaside village firmly on the UK culinary map.
The closure comes despite the continued success of the chef, whose restaurants were recently named among the UK’s best in Harden’s 2026 Top 100 UK Restaurants list. Outlaw’s New Road ranked eighth nationally, while Outlaw’s Fish Kitchen, also Michelin-starred and located in Port Isaac, was in the top 50. In 2017, the restaurant was also awarded Number 1 in The Good Food Guide 2018.
The restaurant, which first opened in the Rock in 2008 and moved to Port Isaac in 2015, has received widespread acclaim for its refined seafood menus, locally sourced fish and shellfish, as well as stunning ocean views.
Nathan Outlaw said: “It’s been an incredible chapter on Outlaw’s New Road. It’s been amazing watching my team and myself grow and seeing what we’ve achieved together.
“It feels right to close the doors this high… It allows us to carry the momentum directly into Outlaw’s Bistro.
“I’m also excited to see what the next people in charge will do with the building. It’s a special place with a view that still catches me off guard even after all these years. I can’t wait to see how it develops over the next decade or two.”
Outlaw’s New Road will close on March 28, 2026. Just a few days later, on April 3, he will open a new, smaller venture, Outlaw’s Bistro, across the road, inside the nine-bedroom Outlaw’s Guest House purchased by Nathan and his wife three years ago.
The new bistro will offer a more intimate experience, with just 10 tables and a menu focused on comforting Cornish seafood at affordable prices. Starters will start from £16, main course from £32 and desserts from £8.
Some of the standout dishes on the menu will include steamed John Dory served with fennel and rich crab gratin, wood pigeon breast paired with pancetta, plum chutney and sage, and lemon sole accompanied by duck fat potatoes, pickled vegetables and a hint of smoked paprika.
A daily special board will showcase the fish landed that morning, and on Sundays, a fry-up menu will be available, featuring traditional favorites as well as a special fried fish dish.
“This is the place I’ve always envisioned in my mind. Simple, friendly and focused on cooking, a place that makes people feel at home,” said Nathan Outlaw.
