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Cook · London

Hi, I'm Krzysztof.

I cook Polish and English food.

I work in contract catering in London, cooking for hospital wards, staff canteens and buffets. Pierogi and bigos one day, a roast dinner and crumble the next. This site is my portfolio: the dishes I make, the menus I work with and the recipes I cook at home.

Get in touch See my dishes
Cooked on the day
Sauces made from scratch
Allergens on every dish
Stuffed peppers in tomato sauce

Stuffed peppers in tomato sauce

My kind of menu

One menu, two kitchens

This is the kind of mixed menu I cook for hospital and staff canteens. Every dish has its allergens listed.

Sample menu

Polish and English dishes
Polish kitchen
Żurek Sour rye soup with white sausage and a boiled egg
Gluten Egg Celery
Pierogi ruskie Dumplings filled with potato and cheese, topped with fried onion
Gluten Egg Milk
Gołąbki Cabbage rolls stuffed with pork and rice, in tomato sauce
Celery
Kotlet schabowy Breaded pork cutlet with mash and cucumber salad
Gluten Egg
English kitchen
Roast chicken With roast potatoes, seasonal veg and gravy
Gluten Celery
Steak and ale pie Shortcrust pie with slow-cooked beef, mash and peas
Gluten Egg Milk
Fish and chips Battered fish, thick-cut chips, peas and tartare sauce
Fish Gluten
Apple crumble Baked apples under a butter crumble, with custard
Gluten Milk

Sample menu. In catering, every dish goes out with its allergen list, and diet versions are part of the job.

Polish, English or both

Two cuisines I cook every week

I cook Polish food from home and the English classics that London canteens serve every day. In my work they often share the same counter: pierogi on Monday, fish and chips on Friday.

Gołąbki on the hot counter
Polish kitchen

The dishes Polish families cook at home

Pierogi Gołąbki Żurek Bigos Kotlety
Breaded fish fillets with lemon
English kitchen

The British classics everyone knows

Roast with veg Pies Fish and chips Crumble
Where I cook

Canteens, wards and buffets

Broccoli and cheese puff pastry tarts

Staff canteens

Hot lunches served from the counter every day. Filling food that keeps people going through a long shift.

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Chips and sides on the hot counter

Hospital wards

Meals for patients, with diet versions and every allergen labelled. This is a big part of my daily work.

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Danish pastries for a morning meeting

Buffets and baking

Scotch eggs, mini pies, pastries for morning meetings and Polish bakes such as jagodzianki.

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← Swipe to see all three →

How I work

From the menu plan to the hot counter

01

Plan the menu

I work to menu cycles and check diets, allergens and calories before anything goes in the pot.

02

Cook from scratch

Soups, sauces, pies and bakes are made on the day. I know what goes into every dish.

03

Serve and label

Food goes out hot, labelled and ready, whether it is for a ward, a canteen or a buffet.

From my kitchen

Real food from real service days

Hot cross buns for Easter

Hot cross buns for Easter

Chicken breasts stuffed with spinach

Chicken breasts stuffed with spinach

Egg and spinach tartlets

Egg and spinach tartlets

Baked fish with lemon and dill

Baked fish with lemon and dill

See the full gallery →

Want to talk about food, a job or working together? Write to me.

Get in touch
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