Chef of the Week Sponsored by Pure Ionic Water: Jai Shaikh, Head Chef at Wolesley City
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?
Around 2 years.
Where did your passion for cooking come from and where did you learn your skills?
My earliest inspiration was my Mum, an amazing cook. Childhood memories included growing up around good homecooked food, a variety of fresh ingredients, herbs, spices, fresh veg and from then on, it’s been a journey.
What do you enjoy most about being a chef?
The satisfaction that comes from developing and creating new dishes.
Name three ingredients you couldn’t cook without.
Onion, garlic & olive oil.
Which piece of kitchen equipment couldn’t you live without?
My knife set.
What food trends are you spotting at the moment?
Gen Z eating habits.
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?
Spring – I absolutely love everything about the produce.
Which of your dishes are you most proud of?
My strawberry trifle.
How do you come up with new dishes?
I take inspiration from classics and always keep an eye on modern trends, whether that’s a fruit, veg, protein etc.
Who was your greatest influence?
My mentor chef Peter Washbourne.
Tell us three chefs you admire.
Marco Pierre White, Daniel Bouloud, Raymond Blanc.
What is your favourite cookbook?
White Heat.
Who do you think are the chefs to watch over the next few months?
Will Murray and Jack Croft at Fallow.
What’s been your favourite new restaurant opening of the last year?
Oudh 1722 (Borough Market).
