A new-look Al Mahara is set to open at the Burj Al Arab Jumeirah in September 2016, under the culinary patronage of multi award-winning chef Nathan Outlaw.
The chef will bring his style of simple seafood cooking to the property, combining it with complex flavour blends using local, seasonal and responsibly sourced ingredients.
Explaining why he chose Dubai for his first restaurant outside of the UK, Outlaw said: “Working with Burj Al Arab speaks for itself. It’s the most luxurious hotel in the world, and a once in a lifetime opportunity. This is my first venture out of the UK, and what an iconic property to partner with.
“Dubai itself has very much claimed its spot on the world food map and can definitely compete with the highest of culinary standards from around the world. As a chef, it is one of the cities you want to work in. I am so impressed with the quality and service I have experienced here.”
Al Mahara translates to ‘The Oyster Shell’ in Arabic and is known for its floor-to-ceiling aquarium. The space is currently undergoing a refurbishment as part of the collaboration with Outlaw.
Outlaw’s menu at Al Mahara takes inspiration from his restaurants Nathan Outlaw and Outlaw’s Fish Kitchen in Cornwall together with his London restaurant, Outlaw’s at The Capital Hotel in Knightsbridge all of which hold Michelin stars, as well as his traditional public house, The Mariners.
Anthony McHale, general manager, Burj Al Arab Jumeirah said: “To have Nathan on board for his first collaboration of this kind outside of the UK is extremely exciting for us as a hotel and Dubai. His experience and creative flair for seafood is second to none and we are delighted to welcome him to the new-look Al Mahara restaurant.
“Nathan will be here in Dubai several times a year to consult with his head chef and team, guaranteeing consistent high standards of mouth-watering seafood at every sitting. He has an outstanding reputation in the UK and we are confident that his experience and professionalism is the perfect combination for ongoing culinary success at the Burj Al Arab Jumeirah,” McHale concluded.
Outlaw’s career began with the late Peter Kromberg at the InterContinental Hotel on Hyde Park Corner in London. He has worked alongside chefs such as Eric Chavot, Gary Rhodes and John Campbell.
His love for seafood cuisine began when he visited Cornwall in the south-west of England as a young chef to work under Rick Stein.