Dubai

Dubai Interviews: Chef Nathan Outlaw

Dubai Interviews: Chef Nathan Outlaw https://www.visitdubai.com/en/articles/nathan-outlaw 20160905T151850 20170219T140312:636231097926769740 Cuisine Nathan Outlaw discusses his newest venture at the refurbished Al Mahara Nathan Outlaw discusses his newest venture at the refurbished Al Mahara

What to expect on Outlaw’s new Al Mahara menu


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


You’re renowned for your seafood dishes. What can we expect on the menu at the new Al Mahara?

Each dish on the menu has been created specifically for Burj Al Arab and the menu will be 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.


Burj-Al-Arab-Al-Mahara

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.

DUBAI-Burj-Al-Arab-Exterior-View


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.

Chef-Nathan-Outlaw-03


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 budget restaurants and trendy cafes.

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English Dubai Corporation of Tourism & Commerce Marketing

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