Chef of the Week Sponsored by Pure Ionic Water: Adam Gerrish, Head Chef at The Apple Tree Inn
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 Head Chef at The Apple Tree Inn for 2 months.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my apprenticeship at Charlton House Hotel in Shepton Mallet (1 Michelin star). I worked with a very talented team of chefs who encouraged me to enter and win many competitions.
What do you enjoy most about being a chef?
Being creative (especially in the pastry section), getting good feedback from guests and the buzz from a busy service. I also like to encourage up and coming new chefs.
Name three ingredients you couldn’t cook without.
Cream, chocolate and ground almonds.
Which piece of kitchen equipment couldn’t you live without?
Serrated knife.
What food trends are you spotting at the moment?
Hot honey, sharing platters and plant-based foods.
What do you think is a common mistake that lets chefs down?
Lack of attention to detail and final presentation.
What is your favourite time of year for food, and why?
Autumn because it’s a wonderful season for squashes, root vegetables, blackberries, apples and pears to make jams, chutneys and soups.
Which of your dishes are you most proud?
Baked Chocolate Tart with Cherry Panna Cotta and Morello Cherry Sorbet.
How do you come up with new dishes?
Experimenting with new ingredients, dining out, chef days out, attending courses and demonstrations. Cookery books.
Who was your greatest influence?
Jerome Barbancon for motivating me to follow him around the country and become more confident in my career as Head Pastry Chef. Also, Peter Gorton for his encouragement in competitions when I was younger.
Tell us four chefs you admire.
Nathan Outlaw, Paul Ainsworth, Michael Caines, and Damien Wager.
What is your favourite cookbook?
Essence – David Everitt-Matthias (Le Champignon Sauvage).
Who do you think are the chefs to watch over the next few months?
Ayesha Kalaji at the Queen of Cups, Glastonbury.
What’s been your favourite new restaurant opening of the last year?
Station Cafe at The Creamery in Castle Cary (owned by The Newt).
