New Chefs: 2019

Joshua Overington, Ashley Palmer-Watts, Steve Groves, Kuba Winowski, Selin Kiazim, Chris Harrod, Adam Handling, Skye Gyngell, Asma Khan, Jeremy Chan, Tommy Banks Rohit Ghai Sally Abe James Cochran Andrew Gravett
101 Pins
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4y
Cotswold kid with wild garlic tzatziki and asparagus
Kuba Winkowski’s kid goat recipe brings together two of spring’s most beloved ingredients – wild garlic (in the form of a buttermilk tzatziki) and beautiful spears of griddled asparagus. The goat is served as an individual chop cut from a rack, and a delicate faggot which makes the most of the animal’s offal. The intense sauce takes a little while to create, but it brings the dish together beautifully.
Gołąbki Recipe with Wood Pigeon Ragù
Gołąbki is the name given to Poland’s beloved stuffed cabbage rolls, often served stuffed with minced meat and rice. The word is derived from the Polish for ‘pigeon’, thanks to their small, compact shape. Chef Kuba Winkowski adds a playful touch to his elevated interpretation of the dish, keeping the filling vegetarian but topping the rolls with a delicate wood pigeon ragù.
New chef alert: James Cochran is now on the Great British Chefs website!
Sour Rye Soup Recipe with Tongue and Potatoes
This incredible rye soup recipe combines a rich, deeply flavoured stock with tangy fermented rye – a culinary technique used in Poland and other Eastern European countries. The result is a truly wonderful contrast of flavours which is well worth the time it takes to tease out the flavour of the ingredients. Finish with an aromatic dill oil and given a smoky note thanks to potatoes cooked in the embers of a barbecue.
Beetroot-Cured Cotswold Trout Carpaccio Recipe
Cured fish is simple to prepare at home, and adding beetroot to the mix gives it a beautiful red hue. In this recipe, Kuba Winkowski serves wafer-thin slices of beetroot-cured trout with fermented radish slices, dressed beetroot and sour cream, resulting in a stunning starter that is bound to earn you brownie points at the dinner table.