Perched above a family-run jewellery shop in the heart of Lichfield, Upstairs by Tom Shepherd is a Michelin-starred restaurant that perfectly balances refinement and approachability. Led by chef Tom Shepherd, the restaurant showcases modern British cuisine driven by local, seasonal produce and an unwavering attention to detail.
Innovation is central to Tom’s philosophy. Always looking for ways to elevate flavour and texture, his kitchen now features the DRY AGER DX 1000 Premium S — a cabinet renowned for its precision, control, and design. Installed in June 2025, it has become an integral part of how the team develops and refines dishes.
For Tom, the appeal of the DRY AGER lies in its consistency and control. “Consistency is everything,” he explains. “I wanted total control over temperature, humidity, and air quality — the Dry Ager gives us exactly that.” The cabinet’s sleek aesthetic also complements the restaurant’s elegant, open environment.
Since introducing dry aging, Upstairs has expanded its creative boundaries. Beef remains the focus — ribeye and sirloin aged for 7–10 days are mainstays — but Tom and his team also experiment with duck, lamb, and even fish such as turbot and sea bass. The results are dishes with intensified flavour, improved texture, and remarkable depth. As Tom puts it, “It transforms a good piece of meat into something truly exceptional.”
The process has not only elevated the menu but also enhanced the dining experience. Guests are fascinated when they hear about the dry aging process, and the feedback speaks for itself — richer flavour, tenderness, and a genuine “wow” factor that sparks conversation.
Tom describes the cabinet as a creative tool as much as a piece of equipment: it gives his team the freedom to plan menus around what’s ageing and explore new ideas with confidence. “It’s reliable, precise, and opens up so many possibilities,” he says. “If you want to take your meat, fish, cheese, or charcuterie to the next level, the Dry Ager is essential.”
The DRY AGER DX 1000 Premium S delivers exactly what Tom values most — precision, consistency, and creativity — making it a perfect fit for one of Britain’s most forward-thinking kitchens.
The DRY AGER DX 1000 Premium S represents the pinnacle of dry aging technology — a professional-grade cabinet designed for those who refuse to compromise on quality. With its precise electronic climate control, it maintains ideal temperature and humidity levels, allowing chefs to create the perfect conditions for aging meat, fish, cheese, or charcuterie.
Built with active UV sterilisation and a sophisticated air-circulation system, the DX 1000 Premium S ensures a hygienic and consistent microclimate throughout every cycle. The result is flawless flavour development — from deeply marbled beef to perfectly textured aged fish — all while operating with remarkable silence.
Every detail of the cabinet has been engineered for performance and presentation. Its sleek stainless-steel design and glass-fronted door make it as visually striking as it is functional, blending seamlessly into open kitchens and premium restaurant environments. Quiet, reliable, and maintenance-free thanks to its belt-driven system, the DX 1000 Premium S offers chefs total control — and guests a taste experience that’s nothing short of exceptional.
