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021-EN - Interview with Kuba Winkowski
Manage episode 320789204 series 3250551
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I first heard about Kuba while watching James Martin's Saturday Morning Show, where Kuba cooked an amazing recipe using sauerkraut, buckwheat and ceps. I got very curious and was over the moon when he accepted my invitation for an interview!
In this episode we talked a bit about his background, his experience in Sydney, as well as his experience at the Buckingham Palace and Winsor Castle; working in 2 Michelin stars restaurants (such as Le Gavroche and Le Manoir aux quat’ Saison); and at The British Embassy in Paris. Kuba talked about The Feathered Nest, how they built the kitchen from scratch and managed to put it on a map as a dining destination and how he won prestigious Craft Guilds National Chef of the Year 2019 title.
We also talked about pickles and fermented food (now I know the difference as well!), foraging, game, his love of the British countryside and the importance of marketing.
Kuba is about to open a restaurant (a second one in fact, after running the "smallest restaurant in the UK or possibly in the world" - another marketing technique to call it this way, which was basically his experimental kitchen in his back yard).
His new restaurant, Kubarn, will combine his passion for good quality and local produce, especially game, fish and foraged ingredients; while cooking them using ancient techniques, but with a modern twist.
The picture is taken from Kuba's website (www.kubawinkowski.com).
You can also find Kuba on instagram (@kuba_winkowski)
You can find me on Instagram as well (@moldovan.abroad or @daniela.c.paintings) and on my website www.moldovanabroad.com.
If you would like to support my work, you can buy my art or book a commission (email me daniela.c.paintings@gmail.com or instagram DM @daniela.c.paintings) or you can browse these products with my art printed on (@feeling.arty).
If you would like to donate any amount to support my podcast, you can find me on Patreon (https://www.patreon.com/moldovanabroad), PayPal (danielacantir@yahoo.com) or Revolut (contact me for details).
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