A
t the heart of Opheem’s kitchen lies a quiet but transformative process. Beyond the precision of service and layering of spices is the deliberate aging of ingredients. For chef-owner Aktar Islam, this is not a trend or a flourish. It is fundamental. “We’re in the business of flavor,” he
explains. “Any process we adopt has to be for that reason.”
His philosophy has found a powerful ally in Williams
Refrigeration’s MAR1 stainless steel meat-aging cabinets. Installed as three dedicated units in Opheem’s kitchen, they have allowed the restaurant to bring a once partially outsourced process fully in-house, unlocking new dimensions of taste, texture and creativity. Dry aging has long been associated with beef, but at
Opheem it goes much further. One cabinet is dedicated to beef, another to poultry, and a third to fish — each requiring different environmental conditions and handling.
Tangible results across the menu “With poultry, we’ve found the skin is lovely and crisp by removing some of that moisture in the drying process,” says Islam. “The same goes for fish; it really helps the marinades stay on rather than dripping off.” For a restaurant that frequently cooks over charcoal, this is essential. Reduced moisture content allows for better adhesion of marinades and improved caramelization during cooking, enhancing both flavor and finish. Beef, however, remains the most striking example. Extended aging, sometimes up to two and a half months, intensifies flavor while also improving cooking performance. “With beef, we get a far better sear [using the Williams Meat Ager]. That Maillard process is much easier with a beautifully dry-aged piece of beef,” Islam explains. Before installing the Williams units, Opheem relied
heavily on suppliers to age its proteins. This created constraints around consistency and experimentation. Now, everything happens in-house. “We dry-age all our proteins and have control over the
entire process,” says Islam.
The flexibility of having three separate units also allows the kitchen to test different aging times, techniques and even ingredients simultaneously. “Being able to experiment and find what works for me is really important,” he adds.
Pushing boundaries, improving quality From Williams’ perspective, the partnership is about more than supplying refrigeration. It’s about enabling chefs to push boundaries and improve quality. “Our aging units actually make clients money,
transforming standard cuts into premium, flavor-rich ingredients through controlled aging,” says Haydon Hendry, Williams Refrigeration’s sales manager for the Northeast and Midlands. The cabinets, which can be wrapped in any color, maintain carefully balanced humidity and temperature levels, supported by features such as Himalayan salt blocks to manage bacteria and moisture. This creates the ideal microclimate for aging. As Hendry notes, even marinated products can benefit, as they will “still dry out nicely” while the fibers break down and tenderize. Importantly, the systems are straightforward to use, with
intuitive controls and minimal maintenance requirements, allowing chefs to focus on results rather than process. For Islam, the decision to work with Williams also came
down to “trust, support and dependability.” That is reinforced by a hands-on approach from the
experienced Williams team, some of whom were chefs themselves, including Hendry. “We’re more like advisors, there to guide and help,” he says, offering accessible service and aftercare, an important factor in a high-pressure kitchen environment. That reliability underpins Opheem’s ongoing evolution. Since opening in 2018, the restaurant has undergone multiple kitchen refurbishments, with each iteration refining its approach to food and technique. Perhaps most telling is where Islam plans to go next.
While meat and fish currently dominate the aging cabinets, the future lies in broader experimentation. “Now we’re looking at what we can do with vegetables as well, because the possibilities are endless,” says Islam.
BRAND WATCH
Before installing the Williams units, Opheem relied heavily on suppliers to age its proteins
“We dry- age all our proteins and have control over the entire process”
Aktar Islam Opheem
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For nearly 50 years, Williams has been renowned for quality, performance, innovation and reliability
1980
Since 1980 Williams has built a global reputation for excellence
williamsrefrigeration.co.uk Aliworld 71
5
Williams is part of the AFE Group, a portfolio of five companies owned by Ali Group
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