New kid
Starters
Meet KAMIL ZALEWSKI, on the block
When did you start cooking? When I was 16, after finishing school in Poland.
Fondest foodie memories from your childhood? The moment I would relive, given the chance, would be mushroom picking with my granddad. We’d go out picking all day and what was left would be dried and stored for winter.
What first inspired you to cook professionally? My mother was a professional chef in Poland and I thought I would try hospitality, too. Thankfully, I loved it. The food reputation of the UK, on a global platform, is fantastic and I have been privileged to learn from some amazing people.
Where might we know you from? I’ve been very fortunate to work in some beautiful establishments
head chef at The Highworth Hotel in – oh, you guessed it – Highworth, near Swindon
including, most recently, Le Manoir, under Raymond Blanc. Before that I was at Bowood Hotel Golf and Spa Resort in Wiltshire, where we were awarded two AA Rosettes.
How would you describe your cooking to someone? I believe it’s best to shop seasonally and from a sustainable source. I look to cook food that’s true to its intent. So, simple and big flavours that flatter the ingredients work well for me.
What attracted you to working at The Highworth? The chance of heading up my own team and kitchen for the first time, and with great friends. Together we have opened seven days a week and it’s going from strength to strength. We have an outstanding food reputation here, and are now frequently fully booked – even midweek.
How have you approached the menu? Classic British specials with a nod to the very best of France. Of course, with the Cotswolds location it’s all about the current season and local artisan producers too.
What have been the biggest challenges in your career so far? Making the move from Poland to the UK was a tough one, as this industry is full of talented chefs and to get to the top you have to push yourself. I’m really proud of what I have accomplished so far, but I know that some of my biggest challenges lie ahead!
What are your favourite ingredients? I’m especially big on vegetables,
and all the variations of types and flavours that blow people away. It may be a touch humble, but I can’t get enough of broccoli.
Do you grow anything yourself? Not yet, but it’s important to me that we make a conscientious effort to. We’re now lucky enough to be near an allotment where we will be growing our own produce on a small scale. It’s great to be able to make a start.
What do you like to cook at home? Fresh food with lots of flavour. I tend to stick to classic British meals if entertaining, and do like cooking Italian. But I still love the humble classic Eastern European food from home – and from my mum!
Which piece of kitchen equipment couldn’t you live without? My sous vide machines have really improved our way of life in the kitchen.
What and where was the best meal you’ve ever eaten? The tasting menu at The Harrow at Little Bedwyn. The team have put their heart and soul into that business and it really shows. The food is spectacular.
Favourite cookery book? I remember Kitchen Confidential being talked about when I was younger and it’s a good read but, when it comes to recipe books, I’m afraid that’s top secret!
Desert island dish? Atlantic Halibut, spring onion risotto, smoked salmon velouté and tomato essence – beautiful big flavours, simple and fresh. It’s my favourite.
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www.thehighworth.com
crumbsmag.com
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