About me
A cook from Poland, working in London kitchens
I'm Krzysztof. I cook Polish and English food in contract catering in London, for hospital wards, staff canteens and buffets.
Blueberry buns with crumble, ready to bake
Why I called it Stołówka
In Poland, a stołówka is where people eat together at work or school. Soup first, then a main, served hot and without fuss. That is the kind of food I cook.
My cooking comes from two kitchens. From Poland I make pierogi, gołąbki, żurek, bigos and kotlety. From England I make roasts with vegetables, pies, fish and chips and crumble.
At work the two often share the same counter.
How I cook
Four rules I keep every day
Cooked on the day
Everything is made on the day it is eaten.
Made from scratch
I make sauces and soups myself. No jars, no packets.
Nothing from the freezer
No frozen ready meals and nothing reheated from days before.
Allergens on every label
Each dish carries its allergen list, which matters most on hospital wards.
My day
Early starts, hot food by lunchtime
My day starts early. Dough goes into the oven, soup goes on the stove and vegetables get peeled by hand.
By lunchtime the food is labelled and ready for the wards and the canteen counter.
Peas, green beans and sprouts