Prept. announces 2026 collaboration at Opheem
Prept. opened its 2026 collaboration series with the announcement of a one-night-only dinner at two-Michelin-starred Opheem in Birmingham, led by chef patron Aktar Islam alongside guest chef Jean Delport.
The dinner will take place on February 2, 2026, with proceeds supporting the Prept. Foundation’s work in food education for young people.
The evening will feature an eight-course tasting menu with snacks, with guests able to choose from wine or non-alcoholic pairings. The menu will be written and cooked collaboratively by Aktar and Jean, bringing together two chefs known for precise technique, bold flavour profiles and a shared interest in progressive cooking.
Aktar said: “It’s an absolute pleasure to cook alongside our good friend Jean for the evening. I’m looking forward to bringing our styles together for this special event in support of the Prept. Foundation, helping to inspire the next generation of chefs.”
Aktar Islam’s modern Indian cooking at Opheem
Aktar Islam opened Opheem in 2018, earning a Michelin star in its first year and becoming the first Birmingham-born chef to hold two stars when the restaurant was elevated in the 2024 Guide.
His food focuses on regional Indian cooking reinterpreted with modern technique, drawing on a career shaped by early appearances on TV, including The F Word and Great British Menu, and senior roles at Lasan Group before establishing his own independent restaurant portfolio.
Opheem’s approach has always
centred on pushing Indian cuisine into new territory, combining heritage dishes with contemporary influences and rigorous technique. The collaboration with Jean continues Aktar’s pattern of bringing international ideas into his Birmingham kitchen through guest dinners and special projects.
Jean Delport brings South African terroir to Birmingham
Jean Delport, chef patron of Restaurant Interlude at Leonardslee Gardens in West Sussex, earned a Michelin star in 2020 and has retained it every year since. Jean is also a two-course winner on Great British Menu.
Raised and trained in Cape Town, Jean’s cooking is rooted in South African landscapes, terroir and fire-led technique. At Interlude, he has gained a reputation for using hyper-seasonal ingredients - many foraged or grown on the Leonardslee estate - and applying a style that blends classical training with South African heritage.
The resulting menu is distinctively ingredient-focused, minimal and expressive, making his collaboration with Aktar a natural fit.
Supporting the next generation through the Prept. Foundation
The dinner will raise funds for the Prept. Foundation, launched by Jessica Aggarwal and Dan Wade to deliver hands-on food education to young people. The foundation’s programmes aim to guide children towards cooking skills, confidence and curiosity around food.
Tickets for the event and further details of the 2026 series are available through Prept.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
Prept. announces 2026 collaboration at Opheem
