Chef of the Week Sponsored by Pure Ionic Water: Henry Omereye, Chef Patron at Riding House Café
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 8 years now. Long enough to know every corner of the kitchen and every supplier’s bad excuses.
Where did your passion for cooking come from and where did you learn your skills? Passion for cooking came from my late mum.
My passion for cooking came from my late mum. Food was always about love, family, and bringing people together in our house. I trained at culinary school and then learned the real graft working my way through different restaurants and kitchens across London.
What do you enjoy most about being a chef?
Back in the day, people loved the hardcore kitchen lifestyle the long hours, the pressure, the madness. Now, for me, it’s all about learning. Every morning you walk into the kitchen there’s something new to discover, whether it’s techniques, flavours, or trends. The day you stop learning is the day you should hang up the apron.
Name three ingredients you couldn’t cook without.
Salt, garlic, and fresh herbs. Simple, but they make everything sing.
Which piece of kitchen equipment couldn’t you live without?
My pots, my pans, my combi oven, and my knives.
What food trends are you spotting at the moment?
Open-fire cooking is everywhere right now, and I love it. There’s something primal and exciting about cooking over flames it brings amazing flavour and a bit of theatre too.
What do you think is a common mistake that lets chefs down?
Not adapting with the times. You don’t have to say yes to every trend, but old habits need to evolve because guests evolve too. The best chefs stay open-minded while still keeping their identity.
What is your favourite time of year for food, and why?
Summer, definitely. I love alfresco dining, fresh produce, and the fact the weather actually convinces me to leave my own kitchen and try new restaurants for once.
Which of your dishes are you most proud of?
That’s like asking me to pick my favourite child, impossible. Every dish has a bit of my personality in it, and each one tells a different story.
How do you come up with new dishes?
Usually I’ll try something when I’m out eating and then head home thinking, “Right… how can I put my own spin on that?” My family are basically my guinea pigs at this point sorry, not sorry.
Who was your greatest influence?
Marco Pierre White. He gave me my first Head Chef role and taught me a lot about standards, discipline, and believing in your own style.
Tell us three chefs you admire.
Tony Moyes from Smithfield, Marco Pierre White, and Pierro who I worked with at Sartoria.
What is your favourite cookbook?
Gunpowder by Devina Seth. Brilliant flavours and proper inspiring food.
Who do you think are the chefs to watch over the next few months?
Alex Craciun from Aces Food Craft and Theo Clinch from Ignite. Both are doing exciting things and really pushing creativity.
What’s been your favourite new restaurant opening of the last year?
Aces Food Craft. Great energy, bold food, and the kind of place that reminds you why people fall in love with restaurants in the first place.
