A new-look Al Mahara is set to open at the Burj Al Arab in September 2016, under the culinary patronage of multi award-winning chef Nathan Outlaw.
The chef will bring his style of simple seafood cooking, while using local, seasonal and responsibly sourced ingredients.
Al Mahara translates to 'The Oyster Shell' in Arabic and is known for its floor-to-ceiling aquarium. As part of the collaboration with Outlaw, the space will undergo a design change, while keeping the signature aquarium as the centrepiece.
Outlaw's menu at Al Mahara will be inspired from his Restaurant 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.
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; however, his love for seafood cuisine was ignited when he visited Cornwall in the south-west of England as a young chef to work under Rick Stein.
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Speaking about the collaboration, Outlaw said in a statement: "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."
Burj Al Arab general manager Anthony McHale 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."
McHale added: "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."
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