Interview with Chef Nathan Outlaw

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Interview with Chef Nathan Outlaw 20190103T151647 20190104T003033:636821586336771914 Shop, Dine, Relax Nathan Outlaw discusses his newest venture at the refurbished Al Mahara Nathan Outlaw discusses his newest venture at the refurbished Al Mahara

Nathan Outlaw presents fine flavours at Burj Al Arab

From his Michelin-starred kitchens on the UK’s rugged Cornish coast, award-winning British chef Nathan Outlaw set out on his first international venture, taking control of the Al Mahara restaurant in the luxurious Burj Al Arab hotel.

You’re renowned for your seafood dishes. What’s on the menu at Nathan Outlaw at Al Mahara?

Each dish on the menu has been created specifically for Burj Al Arab and the menu is a reflection of my style of cooking, which is one of simplicity but with complex flavour combinations using local, seasonal, responsibly sourced ingredients. Then we’ll add the ‘Outlaw touch’.


What is the ‘Outlaw touch’?

A more down to earth style of hospitality, with a fun and buzzing atmosphere.

Why the Burj Al Arab?

It’s known as the best hotel in the world, but everyone is so down to earth, you don’t feel intimidated at all. Working with such an iconic brand is a once in a lifetime opportunity.


Tell us about the ingredients.

I am always super careful with the sustainability of my fish. I’m really a stickler with this. I won’t put anything that’s not sustainable on my menus.

I’ve been to the Dubai fish market and it’s amazing. I would like to look at using local ingredients in the menu in the future, as I am a big fan of supporting local businesses and products and I’d love to be able to introduce local sustainably sourced seafood. It’s definitely in the plan.

What signature dishes should we look out for on the menu?

My lobster risotto, something I did when I opened my first restaurant at 24 years old. I was really working on a shoestring back then in a very affluent area in Cornwall where people expected to see luxury ingredients on the menu - but I couldn’t afford them. Rather than the expensive lobsters that you could serve whole, I bought the big, odd-shaped, and thus cheaper, ones. I’d use the whole thing – no wastage at all. That dish is still one of my favourites today and still on my menu some 15 years later.

Then there’s the desserts. The Middle East has a very sweet tooth and so do the British so I’m introducing some really typical British puddings, such as Eton mess, sticky toffee pudding and a treacle tart. They won’t be typically traditional though, they will have the ‘Outlaw’ twist and be served with lots of theatre.


What do you think of the food scene in the city?

Dubai has very much claimed its spot on the world food map, and can definitely play with the big boys. As a chef it is one of the places you want to be.

Ready to eat your way through Dubai? Check out Dubai’s best high-end dining experiences and Emirati restaurants.

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