Chef of the Week Sponsored by Pure Ionic Water: Lee Cooper, Executive Chef at Hintlesham Hall in Ipswich
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I have been at Hintlesham Hall for 2 months.
Where did your passion for cooking come from and where did you learn your skills?
My love of food was born from the age-old story, cooking and eating with family and making those memories that still exist in my food now. I developed my skills by working with inspirational and driven people and burying my head in books and food media.
What do you enjoy most about being a chef?
The ability to make people happy through the food they eat.
Name three ingredients you couldn’t cook without.
Salt, butter and passion.
Which piece of kitchen equipment couldn’t you live without?
It has to be my handmade chefs knives.
What food trends are you spotting at the moment?
- Global flavours and borderless cuisine.
- Honest and simply cooked food.
What do you think is a common mistake that lets chefs down?
Not looking after themselves.
What is your favourite time of year for food, and why?
Autumn is my favourite as it will always deliver the last of the summer produce and introduce the warming and flavourful dishes that cook lower and slower.
Which of your dishes are you most proud of?
Beef dripping potatoes layered like a Pommes Anna, they taste like the chips from when I was a kid.
How do you come up with new dishes?
I am influenced by nature, art and what is going on outside.
Who was your greatest influence?
My nana, she was an amazing cook and always pushed me in the early days of my career. Before we lost her, she was always pushing me to cook from the heart
Tell us three chefs you admire.
- Adam Handling – for the amazing work on food waste.
- Gordon Ramsay – an inspiration in my early career that inspired me to push harder and made me want to be a chef.
- Daniel Humm – the energy and drive to constantly reimagine and evolve.
What is your favourite cookbook?
White Heat, Marco is a legend.
Who do you think are the chefs to watch over the next few months?
- Glynn Purnell – has a new opening around the corner.
- Harry Askew – Following in his dads’ footsteps at Barnacle.
- Kirk Howarth – his Food and passion is amazing.
What’s been your favourite new restaurant opening of the last year?
Belotta – Bury St Edmunds – they are doing some seriously great work over there.
