Growing up in Manchester, Tim left school not knowing what he wanted to do for a career. He decided to visit a friend of his who was working for Nathan Outlaw in Cornwall and was offered a job as a kitchen porter.
He says “I wasn’t doing it because I was interested in becoming a chef or anything like that. I just needed some money and the job was on offer!”
However, his love for food and the industry soon grew and the more he saw, the more interested he became.
Whilst working as a kitchen porter, he started undertaking small culinary tasks in the kitchen which prompted Nathan to suggest to Tim that he should consider training as a chef.
Tim Barnes
and Nathan Outlaw
Tim started an apprenticeship at Outlaws whilst attending Cornwall College and says “It was the best thing I’ve ever done. I didn’t realise how lucky I was at the time; I don’t come from a background of cooking or fine dining so most of what I was seeing was completely new to me.
Tim considers his culinary style to be very much the same as Nathan’s style. He likes to specialise in British seafood, that is simply cooked but is cooked with complexity in the flavour combinations.
He also like to add influences from his travels from around the world and you can often find both Asian and Hispanic influences throughout his dishes.
Outlaw’s Fish Kitchen
Located within a 15th century cottage, Outlaw’s Fish Kitchen is a stone’s throw away from the harbour where guests can dine with views overlooking the harbour at the bottom of Port Isaac.
Opened in 2013, Outlaw’s Fish Kitchen is one of four restaurants owned by Nathan Outlaw in Cornwall which also includes the chef’s eponymous two Michelin starred, Restaurant Nathan Outlaw; the pub, the Mariners Rock and Outlaw’s at St Enodoc Hotel in Rock.
The restaurant offers a more relaxed experience and encourages guests to choose dishes from the tapas menu.
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