Nathan Outlaw, the 2-starred Michelin chef from England, brings his critically acclaimed culinary skills to Burj Al Arab Jumeirah in Dubai, marking his first international venture. Outlaw identifies his cooking style as “one of simplicity, but with complex flavor combinations.” Diners at the recently reopened and refurbished Al Mahara can expect technical seafood cooking full of flavor using only the finest sourced ingredients. The menu at Al Mahara takes inspiration from Outlaw’s restaurants in Cornwall and London.
Outlaw’s first of many professional accolades came in 2014/15 when he was named AA Chef ’s Chef of the Year. His career has spanned many aspects of the culinary world, from writing and education to television. And now, as his career takes him to new lands, the culinary world awaits his future successes.
WHAT THREE GO-TO INGREDIENTS ARE ALWAYS IN YOUR HOME KITCHEN? Vinegars: I use them for seasoning as much as I do salt. I have a variety in the cupboard so that I can use them to balance whatever I’m cooking. Cheese — I love Cheddar cheese (actually, I love most cheese), and it’s so easy to whip something up quickly. I really like cheese on toast and, if I have a few minutes, I’ll take the time to make proper Welsh rarebit. Cheese is a versatile ingredient. Free-range eggs, of course. I only ever use “happy eggs”; again, a go-to for versatility.
WHAT’S YOUR FAVORITE SEASON FOR COOKING, AND WHY? That’s a difficult one! I like summer because I’m a big fan of cooking over coals, and in England that proves a bit problematic in the winter. There’s nothing quite like catching mackerel from the beach and putting it straight on the barbecue. However, I also like spring and autumn — the fruit and vegetables available are wonderful, and it’s exciting to see the first of a crop come into the kitchen. But then there’s winter, which means hearty stews, casseroles and lovely British puds with lashings of custard.
ASIDE FROM YOUR CURRENT POSITION, WHAT’S THE BEST JOB YOU’VE EVER HAD? I’ve never done anything other than cook! When I was 16, I was cooking in a pub and a golf course on weekends. When I was younger, I did spend some time with a friend whose family had a market stall — that was fun. Really early mornings and hard work, but also a great laugh and my first experience being treated as an adult. Mind you, I spent most of the money I earned buying rubbish and bacon rolls.
WHAT’S THE FIRST MEAL YOU EVER COOKED? I have no idea! At school, the first task was to design a salad. At home, it was probably something easy like a Bolognese or a shepherd’s pie. Once, at InterContinental Hyde Park Corner, I worked with chefs from all over the world and enjoyed cooking and learning about Asian and Middle Eastern dishes, which I still love to this day. When I worked for Rick Stein at The Seafood Restaurant, I spent a year prepping fish and never got anywhere near the stoves. At the time, it seemed harsh, but now I realize it was the best training.
Burj Al Arab Jumeirah
Dubai, United Arab Emirates
tel 971 4 301 7600
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.