Chef of the Week Sponsored by Pure Ionic Water: Ross Pike, Director of Food at Mission Mars
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 been at Mission Mars for 18 months.
Where did your passion for cooking come from and where did you learn your skills?
I started washing up in a pub many moons ago. They would break down whole fish and butcher all the primals on site, it was a great learning experience and got me hooked.
What do you enjoy most about being a chef?
Taking simple ingredients and making them sing.
Name three ingredients you couldn’t cook without.
- Spanish Flor de Sal
- Sherry Vinegar
- Butter
Which piece of kitchen equipment couldn’t you live without?
Thermomix.
What food trends are you spotting at the moment?
Simple, done with elegance.
What do you think is a common mistake that lets chefs down?
Overcomplicating things. I did when I was young and trying to impress. Relax, buy good ingredients, and treat them with respect.
What is your favourite time of year for food, and why?
Spring – getting ready for the British produce to kick in.
Which of your dishes are you most proud of?
Sherry Vinegar Pork Belly, which we did at the British Larder.
How do you come up with new dishes?
Eat out a lot, socials, and see what suppliers have in season.
Who was your greatest influence?
Sugar Club and Marco Pierre White.
Tell us three chefs you admire.
Pierre Koffmann, Marco Pierre White, and Ferran Adrià.
What is your favourite cookbook?
British Larder.
Who do you think are the chefs to watch over the next few months?
When things get tough with the economy, the chefs to look out for are the ones that make great things out of cheaper unused cuts; they are challenged to make the products amazing.
What’s been your favourite new restaurant opening of the last year?
Row 7.
