Chef of the Week Sponsored by Pure Ionic Water: Matt Mason, Executive Chef at Courtyard by Marriott Exeter
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?
12 months now, I’m just beginning…
Where did your passion for cooking come from and where did you learn your skills?
I’m a proud Devonian, I love where I live. My passion came from nature.
What do you enjoy most about being a chef?
It’s all I’ve ever known and, well… I’m too old to do anything else! There’s never a dull moment.
Name three ingredients you couldn’t cook without.
Salt, pepper and love.
Which piece of kitchen equipment couldn’t you live without?
Easy! Rational ovens – we have 7!
What food trends are you spotting at the moment?
I gave up trying to be trendy a long time ago – just good, honest, flavour-led food with a story behind it.
What do you think is a common mistake that lets chefs down?
Over-complicated dishes.
What is your favourite time of year for food?
Christmas, I love Christmas!
Which of your dishes are you most proud of?
I couldn’t name one, but I’m very proud to have supported local producers and suppliers for over 3 decades. I will have spent millions of pounds supporting the industry people and places I love.
How do you come up with new dishes?
Collaborating with colleagues or being inspired by other chefs
Who was your greatest influence?
Shaun Hill at Gidleigh Park or more recently Paul and Judy Parnell who owned Jack in the Green.
Tell us three chefs you admire.
Scott Paton, Paul Ainsworth and Clare Smyth.
What is your favourite cookbook?
Jack in the Green cookbook, of course.
Who do you think are the chefs to watch over the next few months?
Harrison Brockington at Gather Totnes, and some great new talent here at The View.
What’s been your favourite new restaurant opening of the last year?
Fowlescombe Farm, Elly Wentworth is an incredible role model and talent.
