A popular Michelin-starred restaurant run by a celebrity TV chef is set to close its doors, bringing an emotional end to nearly two decades of fine dining in a picturesque Cornish harbour town. Nathan Outlaw has confirmed that his flagship restaurant, Outlaw’s New Road in Port Isaac, will serve its final guests in March 2026. The closure marks the end of a 17-year chapter that helped put the small seaside village firmly on the UK’s culinary map.
The closure comes despite continued success for the chef, whose restaurants were recently ranked among the UK’s best in the Harden’s list of the 100 Best UK Restaurants 2026. Outlaw’s New Road placed eighth nationally, while Outlaw’s Fish Kitchen, also Michelin-starred and located in Port Isaac, secured a spot in the top 50. In 2017, the restaurant was also awarded the Number 1 spot in The Good Food Guide 2018.
Originally launched in Rock in 2008 before relocating to Port Isaac in 2015, the restaurant has earned widespread acclaim for its refined seafood menus, locally sourced fish and shellfish, as well as its stunning ocean views.
Nathan Outlaw said: “It’s been an incredible chapter at Outlaw’s New Road. Watching both my team and myself develop, and seeing what we’ve achieved together, has been nothing short of remarkable.
“To close the doors on such a high feels right… It lets us carry that momentum straight into Outlaw’s Bistro.
“I’m also excited to see what the next custodians 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’m looking forward to seeing how it evolves over the next decade or two.”
Outlaw’s New Road will close on March 28, 2026. Just days later, on April 3, he will open a new, smaller venture, Outlaw’s Bistro, which will be located across the road inside Outlaw’s Guest House, a nine-bedroom hotel acquired 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 at £16, mains at £32 and desserts at £8.
Some of the standout dishes on the menu will include steamed John Dory served with fennel and a rich crab gratin, wood pigeon breast paired with pancetta, pickled plums and sage, and lemon sole accompanied by duck-fat potatoes, pickled vegetables and a hint of smoked paprika.
A daily specials board will showcase fish landed that very morning, and on Sundays, there will be a roast menu, featuring traditional favourites alongside a signature roast fish dish.
Nathan Outlaw said: “This is the space I have always pictured in my mind. Simple, sincere and focused on cooking that makes people feel at home.”
