Chef of the Week Sponsored by Pure Ionic Water: Charlie Davis, Executive Chef at The Curious Taproom
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
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How long have you worked at your current restaurant?
I took over the kitchen at The Curious Taproom 5 months ago.
Where did your passion for cooking come from and where did you learn your skills?
I’d always wanted to be a chef, and I think it stemmed from cooking and baking with my nan. The first kitchen I worked at was The Walnut Tree in Yalding where I completed an NVQ level 2 apprenticeship.
What do you enjoy most about being a chef?
The thing I enjoy most about being a chef is being part of a close-knit team and passing knowledge and skills on to the next generation of young chefs.
Name three ingredients you couldn’t cook without.
I couldn’t cook without are garlic, Maldon salt and soy sauce.
Which piece of kitchen equipment couldn’t you live without?
A piece of kitchen equipment I couldn’t live without would be my Thermapen temperature probe.
What do you think is a common mistake that lets chefs down?
A common mistake that let chefs down would be unorganised sections, if your mise en place is not there and you aren’t consistent in your set up, service will be a struggle.
What is your favourite time of year for food, and why?
Winter is my favourite time of year for food, I love a slow braise and hearty root veg and big bold rich flavours.
Which of your dishes are you most proud of?
When I as Junior Sous at The Swan at Chapel Down, I put a scallop dish on the menu; pan seared scallops, pancetta crumb, pancetta fat mayo, tomato kasundi and a gem lettuce foam. It looked elegant and tasted great; we called it a scallop BLT.
How do you come up with new dishes?
I think bouncing dish ideas around the kitchen when we are prepping is where some of my best dishes have come from, everyone having their own small influence and touch on the plate and then orchestrating it into a final dish.
Who was your greatest influence?
My greatest culinary influence would be my first head chef at The Walnut Tree, he convinced me to do an apprenticeship and help put me on the hospitality path. Without meeting him, I could have been in a completely different career.
Tell us three chefs you admire.
I admire Will Murray and Jack Croft from Fallow, I love their approach to food and their presence on social media is incredible. Also, Matt Christmas for Chez Bruce, he’s all about classic techniques, but in a modern and interesting way and this really resonates with me.
What is your favourite cookbook?
My favourite cookbook is The Flavour Thesaurus; it really helped me when I was a young chef to understand flavour profiles and think outside the box with flavour pairings.
Who do you think are the chefs to watch over the next few months?
Chef to watch over the next few months; Marcus Clayton at St Leonards in West Malling, his past experience really shines through on his menus, intricate and beautifully executed dishes cooked with hyper local ingredients.
What’s been your favourite new restaurant opening of the last year?
Not the most cheffy answer, But Bare Bones Chicken in Rochester is one of my go to spots now, gluten free fried chicken with super tasty sauces and sides. My girlfriend and I love going there on my days off.
Photo credit: Key and Quill
