Chef of the Week Sponsored by Pure Ionic Water: Steve Bant, Head Chef at The Lanes Hotel
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 worked at Lanes hotel for the last four and half years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from the French chefs that I worked alongside in Corsica to start learning my skills. After this, I went home to go to Cambridge college to get my qualifications.
What do you enjoy most about being a chef?
The thing I enjoy the most about being a chef is teaching others my experience and learning new knowledge from networking.
Name three ingredients you couldn’t cook without.
Butter, veal jus and wine.
Which piece of kitchen equipment couldn’t you live without?
The Rational oven, I could not live without this piece of equipment.
What food trends are you spotting at the moment?
I see lots of seasonal dishes now by various upcoming chefs.
What do you think is a common mistake that lets chefs down?
A common mistake I see in chefs is them losing their passion.
What is your favourite time of year for food, and why?
Spring is my favourite time of the year for me with amazing produce to play with. Starting the year off cooking exciting dishes.
Which of your dishes are you most proud of?
I am most proud of any dish using fresh fish as it is my favourite thing to cook with.
How do you come up with new dishes?
To come up with new dishes, I love to bring back French food classics and do them with a modern twist.
Who was your greatest influence?
My greatest influence was Steven Saunders.
Tell us three chefs you admire.
The three chefs I admire are Lesley Waters, Jo Crow and Adam Wells.
What is your favourite cookbook?
My favourite cookbook is Roux Brothers Patisserie.
Who do you think are the chefs to watch over the next few months?
Local chefs are the ones to watch, to change upcoming restaurants.
What’s been your favourite new restaurant opening of the last year?
The Rivera restaurant was my favourite new opening in St James Street, London. They serve French cuisine.
