Chef of the Week Sponsored by Pure Ionic Water: Nathaniel Farrell, Executive Head Chef at Hilton Liverpool City Centre
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 only started at the hotel last month, but I’ve worked for Hilton for 6 years previously in Manchester and Copenhagen.
Where did your passion for cooking come from and where did you learn your skills?
Cooking as a small boy, I was fascinated with the process and in the fun, cooking should be fun.
What do you enjoy most about being a chef?
It’s not really a job, you get to play with food all day, and its relentless, you never stop learning, there is always a new technique, piece of equipment, method, recipe, ingredient.
Name three ingredients you couldn’t cook without.
Salt, butter, and water.
Which piece of kitchen equipment couldn’t you live without?
It’s a silly one really, but I love a probe, I think back to before they became common place in the kitchen, they have made our jobs way easier.
What food trends are you spotting at the moment?
A lot of South American stuff is creeping into menus, which is interesting as its not really taken a hold in the UK.
What do you think is a common mistake that lets chefs down?
Not looking busy! Standing around doing nothing, there is always something to do.
What is your favourite time of year for food, and why?
Harvest/Autumn, we finally have all that amazing gear that’s been grown over the spring/summer.
Which of your dishes are you most proud of?
Not one of mine, it was the first dish my 10-year-old daughter made with some help, was extremely proud of her.
How do you come up with new dishes?
Look at seasonal ingredients, the cost, trends, think back on my career what’s worked both in terms of sales and operationally, and I’m half way there.
Who was your greatest influence?
Chef wise, Marco Pierre White. He was when I was a kid early in my career, this superstar who did the unthinkable and achieved everything!
Tell us three chefs you admire.
Not worked with any of these three but we have crossed paths – Andrew Green at Municipal; he’s a solid guy, always offering support and makes wonderful food. Joe Liptrot at Worsley Park, sound guy, again offers support and a chat, and he too is doing some great things at his hotel. Dave Ashton at The Manchester Deansgate hotel, What Dave and his team have done at Deansgate isn’t shouted about enough, he is a great chef!
What is your favourite cookbook?
Sauces: Sweet and Savoury, Classic and New by Michel Roux.
Who do you think are the chefs to watch over the next few months?
Chris Hall at The Reach at Piccadilly, he can cook, the lad!
What’s been your favourite new restaurant opening of the last year?
Circolo Popolare – Manchester, their caprese, was unreal, the service was very Italian, it’s a cool place.
