Nathan Outlaw, the two‑star Michelin chef from England, has brought his celebrated culinary vision to Al Mahara at Burj Al Arab Jumeirah in Dubai, marking his first international restaurant venture. Known for a style he describes as “simple in approach but rich in complex flavor combinations,” Outlaw applies precise seafood techniques and uses only the finest ingredients to create dishes that highlight the natural qualities of the produce. The reimagined Al Mahara menu draws inspiration from his restaurants in Cornwall and London while reflecting the refined standards of the Burj Al Arab.
Outlaw’s reputation was cemented in 2014/15 when he was named AA Chef’s Chef of the Year, among other industry accolades. His career spans restaurant kitchens, television, writing and culinary education, and his transition to Dubai represents a new chapter in a long and varied professional life. Diners can expect the same thoughtful, ingredient‑led cooking that has defined his work in the UK, presented with technical skill and an eye for balance and flavor.
WHAT THREE GO‑TO INGREDIENTS ARE ALWAYS IN YOUR HOME KITCHEN? Vinegars — I use them as much for seasoning as I do salt, keeping a selection on hand to balance different dishes. Cheese — I particularly enjoy Cheddar, though I appreciate most cheeses; it’s a quick and versatile ingredient for simple, satisfying dishes like cheese on toast or a proper Welsh rarebit. Free‑range eggs — I always keep “happy eggs” at home because of their versatility, from quick breakfasts to key elements in more elaborate recipes.
WHAT’S YOUR FAVORITE SEASON FOR COOKING, AND WHY? It’s hard to pick just one. I enjoy summer for cooking over coals — there’s nothing quite like catching mackerel and putting it straight on the barbecue. Spring and autumn are exciting for the fresh fruits and vegetables that come into season, bringing new flavors into the kitchen. Winter has its charm too, with hearty stews, casseroles and classic British puddings served with generous amounts of custard.
ASIDE FROM YOUR CURRENT POSITION, WHAT’S THE BEST JOB YOU’VE EVER HAD? I’ve always worked in the culinary world. At 16 I cooked in a pub and worked weekends on a golf course, and I also spent time helping at a friend’s family market stall. Those early mornings and hard work were formative — they taught responsibility and gave me my first taste of being treated as an adult. Looking back, I mostly spent my earnings on small indulgences and bacon rolls.
WHAT’S THE FIRST MEAL YOU EVER COOKED? I don’t remember exactly. At school our first task was to design a salad; at home my early efforts were probably simple dishes like Bolognese or shepherd’s pie. Early in my career, working at the InterContinental Hyde Park Corner exposed me to chefs from many cultures, and I learned a lot about Asian and Middle Eastern cooking that I still enjoy today. While at Rick Stein’s The Seafood Restaurant I spent a year preparing fish and rarely worked the stoves — it felt tough then, but now I recognize it as invaluable training.
AL MAHARA
Burj Al Arab Jumeirah
Dubai, United Arab Emirates
tel 971 4 301 7600
jumeirah.com