Chef of the Week Sponsored by Pure Ionic Water: Daniel Rouncefield, Head Chef at The Watch House in Cornwall
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.”
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How long have you worked at your current restaurant?
I have been at The Watch House for the last 7 months, taking on the head chef role 5 months ago, leaving my private catering business to come and get hands on back in the kitchen.
Where did your passion for cooking come from and where did you learn your skills?
It has always been something I have done. From a young age, I was baking with my mother and prepping fresh fish that my father had caught as a fisherman in St. Ives. I learnt how to pick crab at the age of five, so fresh local ingredients have always been something that has been available to me. I then spent 5 years in Cornwall College completing my NVQ 1,2 and 3 in cookery and a second level 3 in patisserie, winning student of the year 3 years running, I knew it was something I would do forever.
What do you enjoy most about being a chef?
The feeling you get at the end of a busy shift, where you can’t quite believe what you have just managed to do. You get a buzz like no other, it’s such a rush of adrenaline it becomes an addiction.
Name three ingredients you couldn’t cook without.
This is a tough one, I think every chef has to say salt, but I would go one further and say Maldon Sea Salt. I think it is the best. Then, of course, fresh local fish, and lemon!
Which piece of kitchen equipment couldn’t you live without?
My cookery style is pan work without any fancy equipment or tools. I do like my Hexclad pan.
What food trends are you spotting at the moment?
I think more people are accepting only using seasonal fish and trying new things at certain times of the year rather than stick to what they know. When they do accept, it’s much better as it’s not been frozen or farmed, and you can call the difference.
What do you think is a common mistake that lets chefs down?
Over complicating dishes, not trusting the ingredients they have, less is more.
What is your favourite time of year for food, and why?
It has to be winter, putting a twist on heart warming classic dishes, such as my hake bourguignon. It’s a real hearty dish with a depth of flavour and the twist of a beautifully cooked hake fillet on top.
Which of your dishes are you most proud of?
Other than the hake bourguignon, I do brag about my sticky toffee pudding. It’s light but sticky, I learnt it when I was 16 and it’s the one recipe that has stuck in my head for 20 years, finished with a sea salt caramel – there is nothing better.
How do you come up with new dishes?Working with other chefs, eating in other restaurants, and playing in my kitchen on time off. Ideas are everywhere, you have to look on social media or in magazines, then change it to fit your style and make the dish your own.
Who was your greatest influence?
The chefs I got to work with growing up. I started at 14 in the kitchen of The Seafood Cafe in St. Ives. I worked there for 8 years under 2 chefs, Richard Asquith & Stephen Smith. Not only did these chefs take the time to teach me everything they knew from prep, cooking and running a kitchen, they helped me grow up from a teenager to a man. We spent 70+ hours a week together for 8 years, I wouldn’t be who I am today without them.
Tell us three chefs you admire.
Tom Brown, I went to college with him and love what he has managed to achieve. Tom Kerridge, the style I also seem to have fallen in love with, and Yotam Ottolenghi – his book simple, brilliant.
What is your favourite cookbook?
Tough one, the one I use the most is ‘The Flavour Thesaurus’ – more so to teach me some pairings I may not have thought of, then turn them into a dish myself.
Who do you think are the chefs to watch over the next few months?
The Aussie Smoker, Adam Kesacoff – He is going from strength to strength and growing his incredible food. Definitely one to watch.
What’s been your favourite new restaurant opening of the last year?
I’m looking forward to Robo Asian bar and canteen opening in Newquay very soon, as their first one in Falmouth is great, but this one is even bigger.
