Chef of the Week Sponsored by Pure Ionic Water: Matt Lord, Regional Executive Chef at Compass/ESS Defence
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 have worked for Compass Group for 11 years across various roles in defence.
Where did your passion for cooking come from and where did you learn your skills?
I was fortunate enough to work in a Michelin starred restaurant straight out of college. This gave me the skills and knowledge to develop my career. Having a job which you are hugely passionate about means it does not feel like work.
What do you enjoy most about being a chef?
Creativity, I love putting new flavours and dishes together and seeing customers enjoy them.
Name three ingredients you couldn’t cook without.
This changes all the time! Currently, hot honey, gochujang and tahini seem to be my go-to ingredients
Which piece of kitchen equipment couldn’t you live without?
My knives, the core of any chef’s equipment.
What food trends are you spotting at the moment?
Customers are looking for nostalgic flavours from when they were younger. Sweet and savoury is popular. Also, all chefs now need to be aware of GLP1 drugs and how to cater for these customers.
What do you think is a common mistake that lets chefs down?
Over complicating. Keep it simple and concentrate on flavour.
What is your favourite time of year for food, and why?
I love spring. When the first wild garlic appears, it is a sign summer is on the way.
Which of your dishes are you most proud of?
That’s like choosing a favourite child! I also cook in BBQ competitions in my spare time. The first dish that received a perfect 10 was a sriracha and honey chicken wing stuffed with ginger and lemongrass.
How do you come up with new dishes?
Keep close to trends and try to be first to market with new concepts and ideas.
Who was your greatest influence?
There has not been one single influence, I have learned from every chef have worked for and with.
Tell us three chefs you admire.
Clare Smyth, Chantelle Nicholson and Will Murray.
What is your favourite cookbook?
Got to be Nose to Tail, St John.
Who do you think are the chefs to watch over the next few months?
Zero waste and sustainability will continue to be a huge focus in 2026/27, so I will be watching chefs like Jan Ostle, Adam Handling and Chantelle Nicholson to follow and learn from these pioneers in sustainability.
