UK Chef Anthony Demetre To Team Up With Emirati Chef Faisal Naser For Second Edition Of Fantastic Food Forward Series

The Department of Culture and Tourism – Abu Dhabi announces second supper club series to kickstart Abu Dhabi Culinary Season 2021

The Department of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi) has announced the return of the popular Food Forward series to kick off the much-awaited Abu Dhabi Culinary Season, with Michelin-starred Chef Anthony Demetre set to collaborate with the UAE’s Chef Faisal Naser at Emirates Palace Abu Dhabi.

From October 19 – 22, London-based Demetre, the chef and owner of Wild Honey, famous for merging French culinary techniques with seasonal English produce, will partner with Chef Naser, who will infuse local heritage and Emirati-inspired flavours into the pair’s unique culinary exploration.

“The global chef community is keeping a very close eye on Abu Dhabi’s emergence as a global gastronomy capital, and I am tremendously excited to be collaborating with Chef Faisal Naser during Abu Dhabi Culinary Season for the bespoke Food Forward Series. Experimentation remains a cornerstone of culinary evolution and I’m very intrigued to absorb as much as I can about local produce, flavours and tastes while I am in the emirate,” said Chef Demetre.

Chef Naser added: “It is an honour to cook with Chef Anthony, who is a true culinary artisan and pioneering restauranteur. This exciting collaboration will see one of the UK’s most revered culinary talents experiment with flavours and ingredients indigenous to the Emirates, and I cannot wait to join forces in the Emirates Palace kitchen.”

Promising an innovative farm-to-table experience, the culinary geniuses have collaborated to craft a unique and inventive menu combining luxury Emirati cuisine influences with Mediterranean fare and British classics.

Only available at one of the UAE capital’s most iconic locations during the five-day Food Forward series, the Demetre-Naser menu begins with grilled Galician octopus with sweet peppers and courgette; crisp confit chicken wings with black truffle and hand-cut macaroni; and thin rice crackers topped with miso corn custard, charred corn kernels, chichau chili sauce, shallots, lime and micro cilantro and more.

The pair’s main course includes Emirati fish and chips of battered fish marinated and spiced with Emirati masala, served with goose fat roasted potatoes, black garlic and tarmarind aioli and salona sofrito; slow roasted chicken lacquered with lemon and market vegetables; and Denbighshire Welsh lamb, roasted and slow cooked, fresh sheep ricotta, wild honey and coriander, and more.

Desserts include classic English custard tart with golden sultanas, pine nuts and salted butter; warm 70 per cent Honduran chocolate cake with wild honey ice cream; and Scottish raspberries with milk ice cream and fruit wafer.

After a sell-out first edition in March, diners are encouraged to make reservations as early as possible by calling Emirates Palace directly on 02 690 9000. Each dish is individually priced, and staff will be on hand to assist with recommendations.

To find out more about Abu Dhabi Culinary and dining options in the emirate, visit or follow AbuDhabiCulinary on Instagram.

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