Chef of the Week Sponsored by Pure Ionic Water: Ollie Wyatt, Head Chef at The Alverton
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?
Four and a half years.
Where did your passion for cooking come from and where did you learn your skills?
I had family with a hotel, so was exposed to the industry from around 8 years of age. I was fascinated by the buzz and atmosphere of the industry.
What do you enjoy most about being a chef?
Creating dishes that customers enjoy and trying to support the local suppliers when I can. More recently, I’ve been talking to secondary school children and college pupils about the industry and how it can be a very good career and access to travel the world.
Name three ingredients you couldn’t cook without.
Butter, onions & wine!
Which piece of kitchen equipment couldn’t you live without?
A quality knife, I’ve been lucky enough to make two of my own on a knife making course.
What food trends are you spotting at the moment?
Customers seem to be wanting slightly smaller portions of food but with better quality ingredients.
What do you think is a common mistake that lets chefs down?
Not asking questions to develop their knowledge. They want to be head chef or a senior chef without the knowledge and ability.
What is your favourite time of year for food, and why?
Mid-September to November because it slightly cooler and you’ve the game season.
Which of your dishes are you most proud of?
Main course wise is the haunch of venison with coffee rub, bitter chocolate jus, squashes, rainbow chard. For pudding, Granny Smith delice, blackberry sorbet and burnt Cornish honey.
How do you come up with new dishes?
Looking at the ingredients and where it comes from, looking at cookbooks, playing with flavours and experimenting.
Who was your greatest influence?
My parents. Not for the cooking aspect, but for the work ethic. To be a good chef you have to put in the ground work and that is work ethic and hours.
Tell us three chefs you admire.
Gary Rhodes, Mike Robinson and Phil Howard.
What is your favourite cookbook?
Phil Howard – The Square.
Who do you think are the chefs to watch over the next few months?
In Cornwall, Paul Welburn (Fern) and nationally, Ruth Hansom and Tom Sellers.
What’s been your favourite new restaurant opening of the last year?
Mor in Carbis Bay.
