Chef of the Week Sponsored by Pure Ionic Water: David Mac Donald, Head Chef at Egerton House Hotel
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 been at my current restaurant for just over three years. It’s been long enough to really shape the menu and build a strong kitchen culture.
Where did your passion for cooking come from and where did you learn your skills?
My passion started at home – observing family cooking and realizing how food brings people together. I trained professionally in culinary school and then really sharpened my skills working in fast-paced restaurant kitchens.
What do you enjoy most about being a chef?
The creativity. Being able to take simple ingredients and turn them into something memorable for someone is incredibly rewarding.
Name three ingredients you couldn’t cook without.
Salt, olive oil, and garlic. They’re the foundation of so many great dishes.
Which piece of kitchen equipment couldn’t you live without?
A sharp chef’s knife. It’s the most essential tool. Everything starts with good prep.
What food trends are you spotting at the moment?
There’s a big focus on sustainability, zero-waste cooking, and elevated comfort food. Also, more plant-forward menus without sacrificing flavour.
What do you think is a common mistake that lets chefs down?
Overcomplicating dishes. Sometimes less is more. Great cooking is about balance and letting ingredients shine.
What is your favourite time of year for food, and why?
Autumn. The produce is incredible – root vegetables, game, mushrooms. The flavours are rich and comforting.
Which of your dishes are you most proud of?
A slow-cooked short rib with seasonal vegetables and a deep red wine jus. It’s simple but executed perfectly.
How do you come up with new dishes?
I start with seasonal ingredients, then build around flavours and textures. Inspiration can come from travel, memories, or even a single ingredient.
Who was your greatest influence?
One of my early head chefs – he taught me discipline, consistency, and respect for ingredients.
Tell us three chefs you admire.
Massimo Bottura, Clare Smyth, and Anthony Bourdain.
What is your favourite cookbook?
“On Food and Cooking” by Harold McGee. It’s as much about understanding food as it is about recipes.
Who do you think are the chefs to watch over the next few months?
Gaston Savina.
What’s been your favourite new restaurant opening of the last year?
I’ve loved seeing smaller, independent restaurants opening with strong identities and seasonal menus it’s where the most exciting food is happening. Love Lita Marylebone.
