Chef of the Week Sponsored by Pure Ionic Water: Rob Grist, Senior Brand Chef for Chophouse & Tavern at Evolv Collection

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?
One Year, but I have been with the Evolv Collection for seven Years.

Where did your passion for cooking come from and where did you learn your skills?
I gained my passion from my family, and whilst on the job.

What do you enjoy most about being a chef?
Working with beautiful British produce.

Name three ingredients you couldn’t cook without.
Salt, butter and garlic.

Which piece of kitchen equipment couldn’t you live without?
A bread knife.

What food trends are you spotting at the moment?
Sustainability is a trend I’m seeing lately.

What do you think is a common mistake that lets chefs down?
Not tasting their food.

What is your favourite time of year for food, and why?
Spring is definitely my favourite time of year for food. Specifically, for the wild garlic and lamb.

Which of your dishes are you most proud of?
Braised Lamb Shank with Wild Garlic and Spring Vegetables.

How do you come up with new dishes?
I spend a lot of time doing research and understanding the concept.

Who was your greatest influence?
Vincent Menager.

Tell us three chefs you admire.