“It is about creating a unique experience”: the ‘Dry-aged Steak Guy’

By Divya Thotawatte 

Bringing with him a wealth of expertise in crafting exceptional meat delicacies, the renowned ‘Dry-aged Steak Guy’, Azam Riyard, has returned to Sri Lanka to take over Cinnamon Grand’s London Grill, promising guests an experience they would never forget. 

The event is being held from 10 to 21 January where Chef Azam Riyard, a self-taught grill master and the distinguished founder of the Clubhouse Steakhouse in London, would utilise his culinary expertise to craft exceptional steak that harmonise seamlessly with the Sri Lankan palate. In this partnership with Cinnamon Grand, he is set to introduce dry-aged steak, creating an exclusive and unique experience for meat lovers in Colombo.  Speaking about the event, Riyard said, “London Grill will replicate what I am doing in England, giving high-quality beef for the Sri Lankan palate for people to understand what good steak is and trust the process of dry-ageing. People haven’t a clue about dry-ageing at the moment, so this is also to educate them and give them the opportunity to try something different and unique. It is as simple as that.” 

Dry-aged beef is beef hung on a rack to dry for several weeks, in a controlled cooler or refrigerator. The process enhances the natural flavour of the meat, thereby resulting in a more flavourful and tender steak. Steak was a dish Riyard had formerly disliked, but as he experimented, learned and acquired skills to improve his cuisine, he realised dry-ageing was a great way to elevate the palatability of steak. 

As a Sri Lankan, Riyard is enthusiastic and confident in his ability to infuse his cooking with local flavours to cater to the guests of London Grill. In introducing dry-aged steak tailored to suit the Sri Lankan palate, the impact would be great, he said. 

“I think this should open eyes in the country because it has not been happening here. Nobody knows what dry-ageing is unless you travel to mainland Europe, America or Turkey. So what we do is very unique. The flavour profile will usher in a lot of people.

We are very particular about blood on the plate and dry-ageing has less blood. It has lost all its blood and that would be a massive game changer. When people cut into the steak there is no blood or water and it is a different experience,” he explained. 

In addition, Riyard only uses a specific type of meat that is halal. Halal meat is expensive and further amplifies the flavour of the dishes. In the UK, Chef Azam identified a market void for halal steaks and embarked on a journey to perfect the art of ageing beef. This led to the establishment of the Clubhouse Steakhouse in 2016, a premium destination for dry-aged steaks, unique sauce blends, and the only steak restaurant in Europe that dry aged halal beef in-house.

“It all started with humble beginnings. I am a cricket coach by profession. My cricket club was empty and had an opportunity to be opened in the winter. So I thought, I would do something in the building and started making burgers. When I started, I had nothing in my pocket. But I had the gift of a very good palate for taste because I have a strong Moor family background that loves our food, so there you can’t make mistakes.”

The strong sense of taste and flavour was therefore something Riyard had inherited from his family and it’s what he had wanted to replicate in his dishes even at the beginning of his culinary journey. Sharing these local flavours with a western country and popularising it in a bigger market while honouring his family’s culinary heritage was exactly what Riyard had envisioned. Now, successfully bringing that vision to fruition, he would like to expand further and open a branch of the Clubhouse Steakhouse in Colombo as well, he said.

During Chef Azam’s return to the country, guests can experience these distinctive dry-aged meat and also seafood dishes on London Grill’s special menu curated by Riyard himself, together with the culinary team of Cinnamon Grand Colombo. 

“It is good to represent Sri Lanka back in England, but it is also a pleasure to be back. About 95% of the menu items are my own recipes from my menu in London and we have left the London Grill favourites on the menu as well. But sticking to the main Clubhouse menu is what we are doing, and for the hotel to accommodate that is a massive boon.”

The dishes will replicate Sri Lankan flavours through locally-sourced ingredients and spices, especially black pepper and chilli. Riyard’s dishes served at the London Grill will be a fusion of the flavours of the East and the West as he combines ingredients from France, UK and Sri Lanka. “It is about creating a unique experience,” he said. 

Pic by Upul Abayasekara