Chef of the Week Sponsored by Pure Ionic Water: Sam Lewis, Head Chef, Corkage on Chapel Row
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’ve been head chef of Corkage on Chapel Row for about 2 months.
Where did your passion for cooking come from and where did you learn your skills?
My passion from cooking just came from a love for the natural world. I used to spend time at my grandparent’s cottage some weekends surrounded by orchards, plums and berries of all descriptions. I also have a general love of restaurants and hospitality. I’d watch the early chef programs as a child like Floyd and Rick, and I always ran home from school to catch ready steady cook.
What do you enjoy most about being a chef?
Just the creativity and the enjoyment that you’re playing a part in making memories for people.
Name three ingredients you couldn’t cook without.
Salt, lemon and garlic.
Which piece of kitchen equipment couldn’t you live without?
It has to be a knife, doesn’t it?
What food trends are you spotting at the moment?
This isn’t a trend per se, but the way food plating has become a lot more natural and less conformist. I’ve tried to follow that mantra since I started out (apart from when me and my mate Simon tried to make aerated chocolate with fire extinguisher and Henry the hoover).
What do you think is a common mistake that lets chefs down?
Stop counting checks and looking at bookings – you’ll do your head in!
What is your favourite time of year for food, and why?
Although autumn is stunning, I guess now-ish is my favourite – late spring to early summer. All the fresh greens of spring are now in full flow. The glorious colours of summer are muddled together with some stunning produce from our seas like turbot, lobster etc.
Which of your dishes are you most proud of?
I take great pride in trying my best to make every dish the best. Whether it’s a hand dived scallop or a bowl of cabbage, it needs to be done right.
How do you come up with new dishes?
I take influence from what I see around me and interpret that in my own way.
Who was your greatest influence?
It is hard to say, as I’ve met so many great chefs and people and learnt a lot. My 3 beautiful children and partner Jazz inspire me every day, but I’d have to ultimately say my mum. She bought me up when the world was against her at times and made me the person I am today.
Tell us three chefs you admire.
Simon Rogan, Sat Bains, Gordon Ramsay.
What is your favourite cookbook?
Gosh, there’s so many! I was recently given The Rancine book and Mathew Ryle. I can’t forget the excitement of reading The Fat Duck Cookbook years ago for the first time. However, I’m not sure you can beat Ramsay 3 Star – it’s pretty iconic.
Who do you think are the chefs to watch over the next few months?
I mean, they’re established now, but the guys at Fallow keep coming up with the goods and top work educating a nation through their socials.
What’s been your favourite new restaurant opening of the last year?
I’ve not been anywhere new recently, so I’ll use this opportunity to shout out Wilson’s in Bristol. It’s bloomin’ epic!
