Cunard has partnered with Michelin-starred chef Nathan Outlaw who will bring his award-winning Cornwall restaurant, Outlaw’s Fish Kitchen, to Queen Victoria next year as part of a new culinary residency

Outlaw, who has been awarded numerous Michelin stars across his collection of Port Isaac-based seafood restaurants, will oversee a series of intimate, five-course tasting menus during four 2025 Mediterranean sailings on Queen Victoria.

The exclusive 60-guest culinary residency will comprise both signature seafood dishes found on the menu at Outlaw’s Michelin-starred restaurants, as well as new creations inspired by produce sourced from local markets over the course of the voyage.

The series kicks off aboard a 14-night sailing from Barcelona to Civitavecchia (Rome) on 7 July, with Outlaw sailing on the first seven nights of the voyage.

Outlaw will also host live cooking demonstrations and appear as an Insight Speaker in the Royal Court Theatre for a series of intimate Q&As focused on his rise to culinary fame.

The news follows August’s announcement that Cunard will reunite with two Michelin-starred chef Michel Roux for a new series of Le Gavroche at Sea takeovers across four Fjords voyages in 2025.

Katie McAlister, president of Cunard, said: “At Cunard, we take great pride in curating exceptional dining experiences and this collaboration with Nathan Outlaw is no exception.

“Nathan’s reputation for excellence and his mastery of seafood perfectly complement our commitment to delivering the finest in luxury travel. We’re thrilled to offer our guests the exclusive opportunity to enjoy Outlaw’s Fish Kitchen while sailing on these beautiful Mediterranean itineraries.”

Outlaw added: “Teaming up with Cunard is a really exciting opportunity and I can’t wait to get on board Queen Victoria to showcase the very best of Outlaw’s.

“Being able to cook vibrant seafood dishes as guests overlook stunning sun-kissed locations on the continent will allow us to deliver a fully immersive experience of Mediterranean cuisine.

“I am hugely passionate about this style of food and I am looking forward to elevating luxury dining at sea to create something really special for Cunard.”