Chef of the Week Sponsored by Pure Ionic Water: Carl Newey, Food Development Manager at Stonegate Group
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 working with Stonegate Group for nearly five years.
Where did your passion for cooking come from and where did you learn your skills?
I think my passion came from my mum, she always tried to do the best she could with what we could afford at the time. I trained at the Birmingham College of Food (now University College Birmingham) and worked at Malmaison and Hotel du Vin around the UK.
What do you enjoy most about being a chef?
Being able to be creative, play and develop new flavours and work with some brilliant chefs in the business. I love developing new ideas with our chefs to create dishes that our guests will love and want to come back for.
Name three ingredients you couldn’t cook without.
Salted butter, fresh herbs and hot honey… although ask me again in a week and I will have changed my mind!
Which piece of kitchen equipment couldn’t you live without?
My Thermomix, Rational, knives, spoons… too many things to mention!
What food trends are you spotting at the moment?
Comforting dishes elevated with premium ingredients, bold global flavours, and shareable formats that deliver both value and a memorable experience.
What do you think is a common mistake that lets chefs down?
So many elements on one dish. Simplification is key these days, just have 3 or 4 ingredients on the plate but make sure they are on point and deliver a great experience to your guests.
What is your favourite time of year for food, and why?
Autumn going into winter, the perfect time for slow cooked, hearty food. Cold weather but heart-warming food that makes you smile and soothes your soul.
Which of your dishes are you most proud of?
Hmmm… probably our pies and Sunday lunch offer, we continually get rave reviews for both, our guests keep coming back for them.
How do you come up with new dishes?
Visiting new places, checking out other socials, reading a new recipe book but probable mostly spending time out in London visiting different establishments.
Who was your greatest influence?
My first Head Chef at Malmaison, he was driven by quality and instilled that into his team, he wouldn’t accept anything that wasn’t right and he wasn’t proud to serve. It’s a line that I still work too now, and I reflect on when working on development.
Tell us three chefs you admire.
- Clare Smyth
- The Boys from Fallow (Will Murray and Jack Croft)
- Marco Pierre White
What is your favourite cookbook?
Marco Pierre White – White Heat or Le Repertoire de la Cuisine.
Who do you think are the chefs to watch over the next few months?
Deepak Mallya, he has gone from strength to strength and is really one to watch.
What’s been your favourite new restaurant opening of the last year?
Buvette – the return of a globally influential bistro concept that reflects the continued move towards all-day dining and accessible hospitality, plus it’s labelled as a “gastrothèque”… who wouldn’t love that.
