Every dish starts the same way: cooked on the day, from scratch, with its allergens labelled. I cook Polish and English food, often on the same menu.
Mince with peas and carrots
I cook daily menus for staff canteens and serve them hot from the counter. Proper food for people on long shifts, not another meal deal.
Lunch service with fish, chips, mash and broccoli
A big part of my work is cooking for patients and for the people who look after them. Every dish is labelled with its allergens, and diet versions are part of every menu.
Scotch eggs for a buffet
Buffets for meetings, training days and staff events. Platters of finger food that people can eat standing up.
Pastry swirls, still warm
Pierogi, gołąbki, żurek, bigos and kotlety. The dishes Polish families cook at home, made the same way in a professional kitchen.
Hot cross buns for Easter
Hot cross buns at Easter, jagodzianki in summer, pastries for morning meetings, and in December both a Polish Wigilia and an English Christmas dinner.
Ask me about any of these dishes, or about working in a busy catering kitchen.
