[2] He trained as a chef for two years at Thanet College in Broadstairs, doing a National Vocational Qualification level 2 in Food Preparation.

[1] In May 2003, he opened his first restaurant Black Pig, with his philosophy of cooking with quality ingredients from small producers and farmers around Britain, and developing them into dishes with modern and contemporary style.

[7] In 2009, The Good Food Guide included Outlaw's restaurant at the eleventh position, and described the chef as making "discreet but powerful waves" in the industry.

[8] He opened his second restaurant, the Nathan Outlaw Seafood Bar and Grill, at the St Enodoc hotel in Rock, Cornwall, in May during the same year.

[7] The 2010 Good Food Guide saw his restaurant move up one place and into the top ten for the first time, with Outlaw described as a "wizard".