Chef of the Week Sponsored by Pure Ionic Water: Harrison Brockington, Chef Patron at Gather
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 opened Gather in Totnes in 2019.
Where did your passion for cooking come from, and where did you learn your skills?
After leaving school, I studied Professional Cookery at the Michael Caines Academy at Exeter College before beginning my career at ABode Exeter, and later worked alongside John Burton-Race, further refining my skills in a high-level professional kitchen. I still work closely with Exeter College today – it’s important to me to stay connected to where it all began. I’m really proud of what I achieved this year after winning the 2026 roux scholarship.
What do you enjoy most about being a chef?
Working with natural produce.
Name three ingredients you couldn’t cook without.
Butter, salt and water.
Which piece of kitchen equipment couldn’t you live without?
My knives.
What food trends are you spotting at the moment?
Foraging is very popular right now.
What do you think is a common mistake that lets chefs down?
Over-complicating dishes.
What is your favourite time of year for food, and why?
I look forward to all the different seasons — each one brings something special.
Which of your dishes are you most proud of?
The dishes I put forward for the Roux Scholarship competition.
How do you come up with new dishes?
I like working with produce from the different seasons – the menu at the restaurant changes monthly.
Who was your greatest influence?
I’ve worked with some exceptional chefs during my career and learned many skills from each of them.
Tell us about three chefs you admire.
As part of the Roux Scholarship, I’ll be spending time with Mauro Colagreco at Mirazur in Menton and Josh Niland at Saint Peter in Sydney, which I’m really looking forward to. I was also thrilled to meet Thomas Keller when he was a guest chef at the Roux Scholarship competition in 2024.
What is your favourite cookbook?
I was given a copy of Thomas Keller’s The French Laundry Cookbook – it’s become a firm favourite.
Who do you think are the chefs to watch over the next few months?
As a Roux Scholar, I’m always keen to champion the younger generation – I work closely with the students at Exeter College, and there’s real talent coming through.
What’s been your favourite new restaurant opening of the last year?
I’m not sure – I’ve been too busy running my own restaurant to get out as much as I’d like!
