Chef of the Week Sponsored by Pure Ionic Water: Andrew Scott, Head of Food at Wadworth

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’ve worked at Wadworth overseeing 19 pubs for nearly 6 years as head of food.

Where did your passion for cooking come from and where did you learn your skills?
I was bought up in a family that all worked in hospitality and could cook, I got the bug at a very early age. I trained at Mallory Court Hotel under Simon Haigh after leaving catering college, I learnt all of my foundations from that kitchen.

What do you enjoy most about being a chef?
I love to make people happy. From cooking a delicious dish for a customer or one of my team, to making a chef happy after teaching them a new skill.

Name three ingredients you couldn’t cook without.
Salt, lemon juice and butter.

Which piece of kitchen equipment couldn’t you live without?
Robocoupe BL3 Blender – it’s a top piece of kit.

What food trends are you spotting at the moment?
Small plates are very trendy at the moment and they give the diner the option to share multiple plates and graze, which is also very popular.

What do you think is a common mistake that lets chefs down?
Cooking for acknowledgement from the guide books or awards. Cook for your customers and cook what you’d like to see on a menu. This creates a successful business and a happy team. If the awards come, then that’s a bonus.

What is your favourite time of year for food, and why?
This is a tough one as I’m always torn on spring and autumn. Both are such exciting seasons for any chef. I think spring just pips it for me. The peas, asparagus, wild garlic, jersey royals, lamb and gooseberries, these ingredients make recipes easy to write.

Which of your dishes are you most proud of?
In 6 years, myself and Neil Molyneux (my development chef) have written a total of 3000 recipes. One that stands out, that I love to eat myself, is Lamb Merguez sausages, aubergine and harissa butter bean cassoulet with preserved lemon & artichoke. It’s a plate of humble ingredients packed with flavour.

How do you come up with new dishes?
Obviously, a lot of it comes from being in and around the industry for 29 years and the experience gained in top kitchens. But I also keep my finger on the pulse of food trends by working with suppliers and manufacturers, reading cookbooks, scrolling Instagram and my favourite… eating out with Mrs Scott.

Who was your greatest influence?

The two Simons.

Simon Haigh, who taught me the foundations of every section, butchery, sauce making, pastry etc.
Simon Rogan, for thinking outside the box, challenging everything and his interesting flavour combinations.

Tell us three chefs you admire.

Gordon Ramsay: An absolute work horse and always evolving, he is a great ambassador for the industry.
Daniel Humm: His cookbook Eleven Madison Park was a big influence on me.
Mark Birchall: We worked together at L’Enclume , he had an amazing work ethic and always wanted the best. No wonder he’s won 3 Michelin stars now!

What is your favourite cookbook?
Eleven Madison Park 2011.

Who do you think are the chefs to watch over the next few months?