Michelin-starred chef Nathan Outlaw acquires Stargazy Inn in Port Isaac

The Staff Canteen

Editor

Chef Nathan Outlaw is expanding his Cornwall operation with the acquisition of the famous Stargazy Inn in Port Isaac.

In 2020, he closed his Michelin-starred flagship restaurant Restaurant Nathan Outlaw at the height of the first lockdown, relaunching it as Outlaw’s New Road, stripping the concept down to make it "more inclusive and accessible." Shortly thereafter, it won a star in the Michelin Guide for Great Britain and Ireland 2021.

This purchase comes not only after the closure and reopening of his flagship restaurant but also the permanent closure of his London Siren in Belgravia’s The Goring Hotel, during the pandemic.

Two-Michelin-starred chef Nathan Outlaw and his wife Rachel acquired Stargazy Inn, in Port Isaac, from local operators David and Jackie Barnard for a reported £1.85m guide price.

According to Cornwall Live, the couple said they will now concentrate on running their other restaurants - the Port Gaverne Hotel and Pilchards on the Beach - and said, “We wish Nathan and Rachel, who have been our friends and neighbours for the last seven years, the greatest success with Stargazy Inn.”

Nathan said: “Over the last seven years, I’ve been gazing at the property from our restaurant just a stone’s throw away, dreaming that one day we could get our hands on it, and now we have the keys. We are so excited to have brought such a great place and can’t wait to get going with Outlaw’s Guesthouse.”

The Outlaws have plans to refurbish the nine-bedroom property, which boasts an award-winning restaurant and coastal views, as an exclusive venue.

Nathan has had a restaurant in Port Isaac since 2015 when he moved Nathan Outlaw in the Village from the nearby village of rock to its current site. It had been in Rock since 2008.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.