Chef of the Week Sponsored by Pure Ionic Water: William Guthrie, Head of Food & Beverage at Q Hotels 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?
I’ve been with QHotels Collection for approaching 4 years and have been fortunate enough to progress in that time. Today, as Group Head of Food and Beverage, I support chefs and food teams across the collection of 18 Hotels, helping shape menus, standards, and the future direction of our food offering.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from seeing the enjoyment that good food brings to people. I was drawn to the pace, creativity, and teamwork that comes with working in a kitchen. Most of my learning has come from working alongside great chefs in some of the best kitchens in the country throughout my career, taking something from every kitchen I’ve worked in and never stopping the process of learning.
What do you enjoy most about being a chef?
Without question, developing people. Food is obviously a huge passion but now days seeing a young commis chef become a sous chef or helping someone gain the confidence to take the next step in their career, is incredibly rewarding. The industry gave me opportunities, and I enjoy helping create those opportunities for others.
Name three ingredients you couldn’t cook without.
- Butter
- Garlic
- Fresh herbs
They’re simple ingredients, but they form the foundation of so many great dishes.
Which piece of kitchen equipment couldn’t you live without?
My chef’s knife. It’s the one piece of equipment that’s with you every day and becomes an extension of your hand, however for the last 7 years it seems to be the laptop.
What food trends are you spotting at the moment?
Guests are becoming much more interested in provenance and sustainability. They’re looking for quality ingredients, locally sourced where possible, and dishes that are recognisable but delivered with a modern twist. There’s also a growing appreciation for vegetable-led cooking rather than seeing vegetables simply as a side dish.
What do you think is a common mistake that lets chefs down?
Trying to do too much. Some of the best dishes I’ve eaten are the simplest. Great ingredients, cooked properly, with real attention to detail will always win over unnecessary complexity.
What is your favourite time of year for food, and why?
Autumn, every time. The produce is incredible, from wild mushrooms and game to squash and root vegetables. The flavours become richer, more comforting, and there’s something special about cooking during that season.
Which of your dishes are you most proud of?
Honestly, it’s less about one individual dish and more about the menus we’ve created across the group. Each menu change we turn the dial and push the product every time, no better example than the new winter menu going live on the 8th of October. Taking a concept from an idea through development and then seeing guests enjoy it in hotels across the country is something I’m incredibly proud of.
How do you come up with new dishes?
Inspiration comes from everywhere. Eating out, travelling, talking to suppliers, working with chefs across the group and, most importantly, understanding what our guests want. I usually start with a great seasonal ingredient and build a dish around it rather than trying to force ingredients into a concept.
Who was your greatest influence?
I’ve been lucky to work with some fantastic Michelin starred chefs over the years. Rather than one individual though, it’s the collection of mentors I’ve had throughout my career who have shaped how I cook and how I lead people today.
Tell us three chefs you admire.
- Tom Kerridge for his ability to make food approachable whilst maintaining exceptional standards.
- Stuart Duff, an incredible leader of people and his achievements in Hilton are inspiring.
- Raymond Blanc because he has inspired generations of chefs and remains passionate about developing people.
What is your favourite cookbook?
White Heat by Marco Pierre White. It’s one of those books that had a huge impact on chefs of my generation and still inspires today. Along with Bently, Micheal Bras I’m my informative years. Now I look at the likes of Ottolenghi, Leons collections of Books and utilisation of my own experience.
Who do you think are the chefs to watch over the next few months?
For me, it’s the rising chefs working in regional restaurants and hotels across the UK. Some of the most exciting food is being created outside the major cities by chefs who are passionate about local produce and creating something unique to their area and creating just brilliant experiences in cow barns, stretched tents, converted lorry containers, Busses actually anywhere can be converted into a great experience and this is what’s making food very exciting for me now.
What’s been your favourite new restaurant opening of the last year?
I always enjoy seeing restaurants that celebrate local suppliers and the region they’re based in. Those are often the concepts that have the most authenticity and create the best guest experiences. My want from a restaurant has changed over the years from been lucky enough to eat in some of the best restaurants in the world, I now just want an experience of great simple food full of flavour. A few weeks ago I ate at the Pit Kitchen in the Cotswolds in an old sheep shed and it was fantastic!
