Chef of the Week Sponsored by Pure Ionic Water: Gary Crossan, Head Chef at Harvey Nichols, Bristol
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 have worked as head chef of Harvey Nichols for over 3 years, and going strong.
Where did your passion for cooking come from and where did you learn your skills?
My passion for food started at a young age while helping my mum and gran bake cakes and cookies. I hadn’t tried many different types of food growing up because my family was a bit traditional and we were on a tight budget. However, whenever I visited a restaurant or a friend’s house, I realized there was so much more to food than just bangers and mash. That sparked a curiosity in me to explore different cuisines and ingredients, a journey I truly began when I started my apprenticeship.
What do you enjoy most about being a chef?
The thing I love most about being a chef is the way it totally grabs you and consumes you. I mean, when I’m at home with a new menu imminent, I will be thinking about the execution of the dish and each component. I love trying new ideas and foods I’ve not tried before.
Name three ingredients you couldn’t cook without.
Three ingredients I couldn’t go without… Firstly, it has to be shallots, a bit boring but it just has to be. Secondly, a good vinegar, it must be good quality and not the cheap rubbish. Thirdly, I absolutely love an extra virgin olive oil. I literally put it on everything when I’m at home or on my brunches at work, the fruiter the better.
Which piece of kitchen equipment couldn’t you live without?
A piece of equipment I couldn’t live without has to be my Rational oven, and I would be surprised if any chef says otherwise. I love that oven.
What food trends are you spotting at the moment?
Food trends I’m noticing and loving recently are the South/Central American influences. I love trying and reading about fairly simple food, but with massive personality.
What do you think is a common mistake that lets chefs down?
A common mistake that let chefs down is maybe being a little safe and not being diverse enough with their influences on the menu. I know I hardly work in the craziest restaurant out there, but I do like to try some different flavours and ideas out.
What is your favourite time of year for food, and why?
My favourite season has to be autumn without a shadow of doubt. The ingredients and depth of flavours are immense. My favourite meal is a banging roast dinner so all the autumnal veg and a pint of Guinness is my heaven.
Which of your dishes are you most proud of?
The dish I’m most proud of would be my roast, I know it’s an obvious one, but I love a roast. It’s the whole ritual, almost, of everyone on a Sunday eating them. Maybe it’s something I’ve carried through from childhood. I just love putting that effort into each component that then comes together.
How do you come up with new dishes?
When I’m writing a menu or coming up with dishes, I always have a look at what’s in season and maybe even have a chat with suppliers to see if there’s anything a little special coming in. Normally, I would start with the protein and go from there.
Who was your greatest influence?
My greatest influence would be my first head chef, Mr King, who took me on at 15 years old. It was a restaurant in Bath called The Moon and Sixpence, a fine dining restaurant with a wine bar. I cooked for a few celebrities like Johnny Depp and van Morrison which was cool when you’re a kid.
Tell us three chefs you admire.
Gareth Ward – Never met him but would love to. He’s doing some amazing stuff, and I hope to visit his restaurant this year.
Michel Roux Jr – Obviously, he’s part of a massive cooking family but he seems like a great person as well as a chef. A lot of chefs get a bad rep for being hot headed, but he seems like he would be a great head chef to have.
Gordon Ramsay – The guys’ a machine, even still at his age he’s opening and running multiple sites that hold Michelin stars. I watched his programme on Netflix the other day, wondering where he gets his energy from.
What is your favourite cookbook? My favourite cookbook would be Malouf by Greg and Lucy Malouf. I’ve nicked a few bits out of it, I won’t lie. I love Middle Eastern foods with all the fragrant flavours and I’m a sucker for some good pictures.
Who do you think are the chefs to watch over the next few months? A chef I’m keeping an eye on is Sean Martin. He’s the head chef of Condesa on Whiteladies Road in Clifton. My favourite restaurant in Bristol at the moment, and the team keep producing top food.
