After the announcements for the Good Food Guide 2015 were released today we spoke to Nathan Outlaw who is the only seafood restaurant to feature in the top ten of the top 50 UK restaurants.

Sitting at number 4 with Restaurant Nathan Outlaw, Cornwall we asked him what the guide means to him:

How does it feel to be the only seafood restaurant in the top ten?

Fantastic! It's also brilliant recognition of all the dedication, passion and hard work put in by Chris Simpson, Stephi and Damon Little and all the team as it's those guys who make the whole thing possible.

What does the Good Food Guide mean to you and your business?

The Good Food Guide is very important as it is highly respected by the industry and used by many of our new customers to help them make informed decisions about where they dine. Once they are here, it's up to us to make their dining experience something that will be truly memorable. However, we know that even returning customers will keep an eye on the listings and comments in the Good Food Guide so it's not something we can ignore.

Will you be doing anything in the next year to get into position one or two? Or do you just work how you want to work and any recognition is a bonus?

I've never really been one to chase accolades but that's not to say I don't feel tremendously proud when one comes along. I do things the way I think they should be done and part of that process is to continually assess and re-assess not only the dishes we offer but also every other element that goes into making up an exceptional dining experience for our customers. I never get complacent, there's always something to be learned, more to be done and tweaks to be made. It's called progress! Obviously being in position one or two would be fantastic but I'm really about pleasing my customers.

The greatest accolade I can have is people trusting my choices and my cooking enough to eat and more importantly, enjoy, what I put in front of them without questioning it because that's what I feel like cooking on any particular day. That's what we do in Restaurant Nathan Outlaw so I can't ask for more. Other accolades are a bonus!

See who else made the top 50 here.

>>> Read more about the Good Food Guide 2016

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 – 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 16 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 560,000 followers across Facebook, X, 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.