If you trace the genealogy of Dubai’s modern dining scene, Chef Nick Alvis stands as a key player. Arriving in 2010 to helm Gordon Ramsay’s Verre, he spent the next decade defining the city’s “homegrown” movement alongside former partner Scott Price at cult favorites like Table 9 and Folly. Now embarking on his significant solo chapter with The Beam at Le Royal Méridien, Alvis has traded the rigid perfectionism of fine dining for a more personal, stripped-back approach—one that prioritizes “proper” food and genuine hospitality over pretension.
But before the awards and the Dubai spotlight, there were the flavors that built the man. In this feature, Alvis steps away from the pass to trace the culinary milestones of his journey. From the rural British countryside roasts that grounded his palate to the technical discipline demanded by London’s elite kitchens, these are the five dishes that not only filled a menu—but helped forge his identity.
Lamb Saddle, Whipped Pinenuts and Salsa
Growing up in the English countryside, year-round walks in the fields with my Dad helped me understand the farming seasons. Lamb is a big deal in the UK, and has always been a staple on my menus. I like to work with whole produce, and train my chefs to respect every part of an ingredient and use it to enhance the flavours of our dishes. Lamb saddles are delivered whole, and every piece, once broken down, plays a role in this dish. I created this particular dish at Folly in 2017, inspired by my time in the Middle East. I’ve never enjoyed plating a dish as much as this one, and was always proud to see this plate leave the pass.
Seabass, Winkles, Port and Oregano
Creating this dish at Table 9 was the moment I truly felt I had learned how to cook—confidently executing a beautifully presented dish, using exceptional produce and focusing on bold, honest flavours. The line-caught sea bass has caramelised, crispy skin, paired with British winkles, and served with a silky port reduction. Inspired by my family summer holidays in the Cornish fishing town of Looe—it set the standard I wanted every dish I created to live up to.
Chicken Liver Parfait, Grilled Sourdough and Apple Chutney
Ingredients form the foundation of our craft. So, while modern techniques and elaborate presentation have their place, every cook must first understand ‘real food’. This dish represents that for me. I created it at Taste Kitchen back in 2014, when I was at a stage in my career of returning to basics and refining a simpler style of cuisine. That return to simplicity became key to my success in consulting and launching multiple concepts, most importantly The Beam, which I opened in early 2025.
Crispy Hens Egg, Maple Syrup and Pancetta
Crispy Hen’s Egg has had a place on every menu that I’ve ever been a part of —most recently at The Beam where we pair it with an artichoke risotto and truffle. But its defining moment was at Folly—when it became more than just a component, and was elevated to an exquisite, fine-dining level. This was real food, thoughtfully composed, and a dish that remains a very fond memory for me—one that will always resurface in some form throughout my culinary journey.
Lime and Ginger Cheesecake
Desserts can often be a grey area in many chefs’ repertoires and can be overlooked during apprenticeship years. The pastry kitchen, however, is a place of calm and precision—where recipes must be respected, yet creativity and presentation have no limits. I’ve always pushed myself to find new ways to finish a meal, while staying true to ingredients that naturally work in harmony. This lime and ginger cheesecake, which I created at Table 9, is a perfect expression of that approach, balancing bold flavours, contrasting temperatures and complementary textures.
The Beam, Le Royal Meridien Beach Resort & Spa, Dubai. Tel: +971 4 399 5555. thebeamdubai.com
