The largely Cornwall-based chef launched Nathan Outlaw at Al Mahara within the iconic ‘seven star’ hotel in late 2016, with Pete Biggs, the former head chef of Outlaw’s at The Capital restaurant in Knightsbridge, taking charge of the kitchen.
The menu, which sourced large amounts seafood directly from Cornish waters, included a roasted whole wild turbot dish priced at £250.
In a statement, the Burj Al Arab said it was “working on the next culinary chapter for the restaurant” but gave no further details regarding the future of Al Mahara.
Outlaw and Burj Al Arab’s decision comes at a time of significant change for the chef. In January it was announced that he was to end his partnership with Cornish pub The Mariners in the village of Rock after five years, and in March he ended his seven-year restaurant partnership with The Capital hotel ahead of opening a brasserie-style restaurant at The Goring Hotel in Belgravia in the coming months.
He currently runs the two Michelin-star Restaurant Nathan Outlaw, and one Michelin-star Outlaw’s Fish Kitchen in Port Isaac, Cornwall.