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 star restaurants (such as Le Gavroche and Le Manoir aux quat’ Saison); and at The British Embassy in Paris. Kuba talked about The Feathered Nest, and how he managed to put it on a map as a dining destination and how he won the 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 for 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; with the love for cooking using ancient techniques, but with a modern twist.
You can listen about all this and more on any of these platforms:
- Anchor.Fm
- Spotify
- Google Podcasts
- Apple Podcasts
- Breaker
- Castbox
- Pocket Casts
- Radio Public
- Overcast
- Listen Notes
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