Chef of the Week Sponsored by Pure Ionic Water: Anthony Wright, Executive Chef at ISS
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 worked at ISS – Radbroke Barclays Centre since the beginning of 2026.
Where did your passion for cooking come from and where did you learn your skills?
From the age of 15, I loved my work experience in a 4-star hotel and decide to pursue a job. I went to Wigan & Leigh College and learnt from being on the job. Especially from working for Mark Prescott, ex Le Gavroche chef.
What do you enjoy most about being a chef?
I like the customer interaction and getting positive feedback, and even negative feedback too. You can take that honesty and make changes.
Name three ingredients you couldn’t cook without.
Butter, salt and truffle.
Which piece of kitchen equipment couldn’t you live without?
My Rational iCombi Pro.
What food trends are you spotting at the moment?
There are a lot of street food trends.
What do you think is a common mistake that lets chefs down?
Lack of training and understanding of ingredients.
What is your favourite time of year for food, and why?
I love autumn for venison and wild mushrooms, the hearty autumn flavours that pack a punch.
Which of your dishes are you most proud of?
My award-winning fish pie and my version of lemon meringue pie.
How do you come up with new dishes?
I look at what’s in season and available from my local suppliers.
Who was your greatest influence?
My greatest influences were the Roux Brothers, Marco and Gordan Ramsay – Gordon follows me on Twitter!
Tell us three chefs you admire.
Lisa Goodwin-Allen for delicate punch Lancashire food, Grant Achatz from Alinea for making dining an memorable experience, and Kirk Howarth for elevating vegan gastronomy.
What is your favourite cookbook?
Hard to just pick one!
Who do you think are the chefs to watch over the next few months?
Tim Allen at Solo and Mark Poynton at The Shepherds.
What’s been your favourite new restaurant opening of the last year?
Restaurant Gordan Ramsay High.
