Warning: include_once(/home/nathanou/public_html/wp-content/plugins/woocommerce/includes/libraries/class-emogrifier.php): failed to open stream: No such file or directory in /home/nathanou/public_html/wp-content/plugins/woocommerce-advanced-notifications/includes/class-wc-advanced-notifications.php on line 29

Warning: include_once(): Failed opening '/home/nathanou/public_html/wp-content/plugins/woocommerce/includes/libraries/class-emogrifier.php' for inclusion (include_path='.:/usr/local/php70/pear') in /home/nathanou/public_html/wp-content/plugins/woocommerce-advanced-notifications/includes/class-wc-advanced-notifications.php on line 29
Lobster Hatchery – Outlaw's Grub Club Skip to content

Lobster Hatchery
Exclusive Grub Club Event

Hatchery Event 3
Grub Club menu

On Friday 5th July, Outlaw’s Grub Club hosted a very special evening at the National Lobster Hatchery in Padstow.

Twenty-three members joined us for a five-course menu, devised, cooked and even served by Nathan! With help from Tim Barnes, head chef of Outlaw’s Fish Kitchen and Trille Lassen from Restaurant Nathan Outlaw, members were treated to a sumptuous lobster feast.

The purpose of the event was to raise awareness of the Lobster Hatchery’s charitable work. Members were invited to a private, behind the scenes tour of the Hatchery with marine biologist Chris Weston and a talk was given by the chairman of the Lobster Hatchery, Rob Wing.

Liquid refreshment was kindly donated by Wadebridge Wines and the marvellous Sebastian was on hand to talk through each wine and why it had been carefully selected to go with the menu that night.

We think all our guests had a fabulous, intimate and relaxed time and we loved creating this event, just for this occasion.

As Nathan said on the evening, if we don’t look after our lobsters and put back what we take out from the sea, then we are in real danger of not only causing long term damage to our oceanic eco-systems but also create a future where lobster may no longer feature on our restaurant menus. The Lobster Hatchery does vital work to readdress this balance and since it opened 19 years ago it has released over 250,000 lobsters back into the sea.

The evening raised £2,000 for the National Lobster Hatchery so a huge Outlaw’s thank you to all those who came and supported us on the night.

We hope to do more of these events exclusively for Grub Club members and would welcome any feedback. Please email us at grubclub@nathan-outlaw.com

knife and fork tint


“We want to bring you closer to the people who are our unsung heros. Without them, my food would not be the same.”

Scroll To Top