Kitchen Haven: Michelin-starred chef Aktar Islam

Tell us about yourself

I’m Aktar Islam, chef at Opheem, Birmingham’s first and only two-Michelin-starred restaurant, and Aktar at Home, a nationwide home delivery service. When I’m not cooking at Opheem, you’ll find me on the box as a mentor/ judge on Great British Menu and MasterChef. I’m a born and bred Brummie and currently live in central Birmingham with my partner Mischke.

Tell us about your kitchen

I have a modern-style kitchen by SieMatic which is just under six metres long and five metres wide. It has lots of dark wood with a satin finish, and different shades of Dekton on the surfaces and backsplash, which work beautifully with the anthracite Gaggenau cooking suite. My favourite part is the central island, which is just under 3.5 metres long and 1.8 metres deep; the worksurface is Kelya Dekton, which sits on top of handleless matt black cabinets finished off with integrated lights – it’s a real eye-catcher.

How did your restaurant inspire your home kitchen?

Kitchen Gallery designed the space based on our kitchen at Opheem – it’s all laid out in a way that everything is within two steps and an absolute dream to cook in. As a chef I wanted the kitchen to feel pragmatic and accessible, giving me the same confidence that I have in my kitchen at work. Kitchen Gallery was given the brief to emulate the functionality of my kitchen at work while creating a space that would be suitable for entertaining, and feel cosy for Mischke and I to use on a daily basis.

In order to meet my needs for flexibility I have four different ovens, all from the Gaggenau 400 series – I’m a huge fan of all its kitchen equipment. I have a rotisserie spit in one which is perfect for roasting legs of lamb or a whole chicken, a pizza stone, a microwave combi oven, a steam oven, a steam and dry heat combi, which is a must-have for baking breads, and a low-temperature warming oven to prove dough – it also doubles up as a great plate warmer.

I like having the option of gas and induction – I find gas is better for traditional Indian cooking in the earlier stages when you’re tempering spices as it’s easier to control the rapid temperature changes, and then for the slow cooking stages I move the pan over to induction as it’s really efficient. My other must-have kitchen additions include a vacuuming draw, plate warmers and a teppanyaki pan, which is fantastic for steaks and stir-fries.

What was important when designing your kitchen?

My mind operates at its best when there is no clutter and everything is organised. A holistic approach to design is important to me – it needs to look great but be practical, too. It also needed to be a space where I can relax. Working with Kalun and Tahir at Kitchen Gallery, we chose materials, colours and lighting that all work towards creating a space that’s soothing.

How do you use your kitchen space?

I love hosting friends and family when I’m not working, Sunday roasts are my thing. Having four ovens means cooking a roast dinner for the troops is a doddle. I like the way the cookline is set up to face the dining space, allowing me to enjoy my friends’ company while I rustle up something delicious for us all to enjoy.

In the evening I really love coming home from work after a busy service and relaxing in the kitchen. I cook a simple meal or reheat something from the fridge, and sit at the island while I listen to music.

I usually prefer it when someone else is cooking, I’m blessed as Mischke is an incredible cook, but when I do cook at home, it’s usually something involving slow cooking, where the ingredients take their own sweet time to come together to create something delicious. Curries, stews and slow roasting are my favourite kinds of recipes at home.

What is your favourite memory in your kitchen?

The kitchen is fairly new so our first Christmas Day was pretty special. I got to play around with all the gadgets and cook for my loved ones. The whole process of cooking was so stress-free as I had the flexibility with the equipment at home that I enjoy at work. It’s the first time I got to use the teppanyaki pan – we made blinis topped with caviar that everyone enjoyed, especially my two furry babies, Teddy and Bailey.

What are your clever shortcuts, cheats or hacks for easy entertaining?

Do as much prep as possible the night before and opt for one-pot meals or traybakes – they make for a wonderful centrepiece on the dining table.

What are your tablescaping tips?

I like my eating space to be clutter-free, although placemats, great crockery, glassware and cutlery are always a must.

Essential kitchen kit?

TOG Knives are my go-to. My favourite at the moment is the Mini Bunka, it’s brilliant for veg.

Get the look...

Inspired by Aktar's kitchen? Here’s how to get a similar look…

Hexclad hybrid pan with lid

Available from Hexclad (from £154)

A multifunctional pan that will become your go-to for all manner of kitchen tasks – non-stick, oven safe, induction ready and dishwasher safe too.

The Ritual of Ayurveda mini fragrance sticks

Available from Rituals (£14)

An alternative to a kitchen candle, this mini reed diffuser looks smart as part of a tablescape or kitchen island and releases a relaxing blend of Indian rose and sweet almond oil.

Kyūkyoku Set, Tog Knives

Available from Tog Knives (£1,280)

The ultimate investment knife set to make you feel like a professional at home.

Brutes ceramic handmade espresso cup

Available from Goodhood (£20)

A stylish addition to a minimalist kitchen, we like the unique handles of these handmade espresso cups. Check out our best espresso cups for more inspiration.