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  • PRIVATE CHEF
  • RECIPES
  • ABOUT
    • FUTURE
    • PRESENT
    • PAST
  • AWARDS
  • GALLERY
  • LET’S TALK
  • PRESS
Homejeroen van oers2022-08-02T11:30:36+01:00

PRIVATE CHEF

Are you looking for a bespoke catering experience? Would you like to dine with your family and friends in the comfort of your own home? Would you like to be entertained, by professional, award winning and most importantly charming chef? 

If yes, then I can help.

I don’t have sample menus available, as I believe in personal approach. I will create a seasonal menu based on your preferences specially for you. I make my own breads, cultured butter, smoked meat and fish, charcuterie, ferments, pickles and preserves all from the Cotswold produce. I believe in preserving antient techniques in the modern cooking, to support local community, to eat how we used to; seasonal, local, sustainable and kind for environment. 

Maybe you are looking for something else? What about cooking workshop? I could teach you and your family in the comfort of your own kitchen, using your equipment, so you get the most of it. You will learn new tasty dishes, techniques and tricks of the trade. It is a great family bonding exercise and being in your own kitchen will widen your culinary horizon, by showing you what delicious food can be cooked in your own home.

To discuss your next dinner party, workshop, birthday, small wedding or whatever you have in mind, just drop me a line or give me call.   
     

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RECIEPES

Selection of recipes on Great British Chefs

https://www.greatbritishchefs.com/search2#/?st=kuba%20winkowski&pi=1&ps=48&orderBy=

Pineapple with Sticky Toffee Pudding: Watch

Roast Duck with Sauerkraut and Dumplings: Watch

Cod Loin with Gusbourne Butter Sauce: Watch

Wild Boar Loin from Saturday Kitchen: Watch

Cotswold Muntjac: Watch

Roe Deer Tartare – Guinea Fowl with Morels – Strawberry: Watch

Cotswold Kid Meat:  Watch

Buckwheat Cabbage Rolls from James Martin ITV Saturday Morning: Watch

Wild Garlic Butter: Watch

Langoustine: Watch

Beetroot Gazpacho: Watch

Buckwheat Tart: Watch

Wildgarlic Kiev: Watch

Squid Fritters : Watch

Pierogi with Prawns and Chorizo: Watch

Bakwell Tart : Watch

Borscht: Watch

Pork with Smoked Prunes: Watch

Langoustine: Watch

Press VIDEOS

https://www.youtube.com/watch?v=LuFMQtnyTK8

https://www.youtube.com/watch?v=4rVgnRGw5mo&t=12s

https://www.youtube.com/watch?v=D4lOFRdbQcc&t=65s

https://www.youtube.com/watch?v=cvl19u1HPQI

https://www.youtube.com/watch?v=ByEd0vNxJVQ&t=33s

https://www.youtube.com/watch?v=cTyts5Ew5vo&t=37s

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ABOUT

Kuba showed an interest in cooking from an early age. He spent a lot of time in the family kitchen enjoying cooking, creating and tasting. Growing up in Poland were the restaurant scene and eating out culture hardly existed, a career as a chef was not highly regarded and did not give many perspectives.

Kuba attended University in 2000, and within 3½ years received his Bachelor Degree in Financial Management. Kuba was not convinced that office work was for him and it was after two summer holidays working as a kitchen porter in Sydney, that he realised he wants to work in the kitchen, he wants to become a chef.

In April 2004, Kuba decided to follow his passion and arrived in the UK to learn how to cook professionally and enrolled at The Thanet College in Kent (East Kent College) for the NVQ Professional Cooking course.

Kuba spent 3 years at Broadstairs, Kent, where he achieved NVQ Level 3 both in Kitchen, Larder and Pastry, being the first student in College history to complete both qualifications in one year.

During his college years, Kuba successfully took part in various cooking competitions, both in the UK and France, and completed stages at high-end establishments like Le Gavroche, Rhodes 24, Buckingham Palace and The British Embassy in Paris.

In September 2007, Kuba started his first full time job as a Commis Chef in Raymond Blanc’s Le Manoir aux quat’ Saison under Gary Jones.

Being awarded the ‘LMQS Employee of the Year 2008’ title, Kuba continued to throw himself into his role and remain at Le Manoir until January 2010.

In February 2010, Kuba met Tony and Amanda Timmer at The Feathered Nest. Realising that they all shared the same vision he joined the company as Sous Chef.

By February 2012, Kuba took over as Head Chef and in this first year was awarded 3 AA Rosettes for his culinary expertise.

Over last 9 years Kuba has developed his food based on game, fish, Cotswolds and foraged ingredients.

He is specialising in curing, air drying, smoking and preserving traditional, old fashioned techniques.

Over the years The Feathered Nest won various awards (most recently number 33 in 100 best restaurants by Hardens) and Kuba put his stamp on the culinary scene of the Cotswolds, becoming a destination restaurant with many regular customers.

Kuba appeared on Saturday Kitchen on BBC2, Saturday Morning with James Martin on ITV, Food Network TV and regularly takes part in local food festivals.

He is highly passionate about sharing his knowledge and he works closely with Chef’s Forum Academy, local colleges and schools.

In October 2018 Kuba won prestigious Craft Guilds National Chef of the Year 2019 title.  Kuba renowned for his approach to game, fish, local Cotswolds and foraged ingredients. He has created his own restaurant, the ultimate dining experience for food lovers, cooked over fire and smoke called KUBARN.

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FUTURE

  • KUBARN ‘The Workshop’, manufacturing my products, develop and test business concept and prepare for my bespoke catering. 
  • Would like to do more of TV cooking programs – hopefully I will have opportunity to do it all over again; travel, meet more fascinating people and discover more dishes and inspirations.
  • First cook book about Polish cuisine in English and Polish, traditional dishes with my twist. To make them a little bit lighter, fresher and modern.
  • KUBARN brand and first shop/restaurant in the Cotswold.
  • 1 Eastern European chef in the UK, as I believe this part of the world is not represented enough.
  • To introduce more regular fitness to my life and to start discovering world on my electric bike. 
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PRESENT

2022
“Jak Smakuje Polska – Podróże z Kubą Winkowskim”
“What is the flavour of Poland – travels with Kuba Winkowski”
 

My first TV cooking series is starting in January in Poland on TVP HD channel. During the summer of 2021 I travelled around Poland, 10 different regions, 3000 miles in 30-year-old vintage VW food track called “Helka”. I visited places I had never been to, met incredible people and tasted delicious food. In these 10 episodes series I am trying to find the answer to the question, which has been in my head for a while; What does Poland taste like? I have left Poland, when I was 24, with no cooking experience. I only new what my family cooked, so I have so much to learn and discover. 

Recording this program was an amazing adventure, specially after all the Covid lockdowns. I always loved the road trip and this was an ultimate one!!! 

2019
KUBARN, Cotswold

Kubarn is my independent project, which I have established in the end of 2019. It all started with creating Kubarn ‘The Shed’, the intimate space with only four seats, where I could test, develop and create dishes which reflect my unique cooking style. I had a development kitchen in mind, but accidently I build the smallest restaurant in the UK, possibly in the world. I can indulge in my passion for cooking over wood fire, preserving the seasons and using the very best of The Cotswolds’ produce.

Making the most of a wood-fired oven, barbecue and smoker to make my own bread, butter, preserves, award-winning charcuterie and delicious dishes. 

My ethos is to only use Cotswold ingredients to produce truly local produce, which helps local community of smallholders and farmers. I have a vision to preserve ancient techniques in the modern cooking, to come back to the basics, to make things how they used to be; seasonal, local, kind for the environment and delicious.

Throughout the Covid era I have started Kubarn ‘Bespoke Catering’, cooking for customers around the Cotswold, as private Chef or pre-prepared meals delivery. 

At present I am looking for the commercial property to take Kubarn to another level, so I am able to manufacture my products, provide my bespoke service and develop. Please visit www.kubarn.com for more information.

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PAST

  • The Feathered Nest Country Inn, Cotswold – 2010/2019      
  • Koffmann’s, London (Stage) – 2016
  • Dinner at Heston Blumenthal, London (Stage) – 2015
  • Le Manoir aux quat’ Saisons, Oxfordshire – 2007/2010 
  • ABode Hotel, Michael Caines, Kent  – 2007 
  • Le Gavroche, London (Stage) – 2006
  • British Embassy in Paris, Paris (Work experience) – 2006
  • Rhodes 24, London (Stage) – 2006
  • Buckingham Palace, London – 2005/2006
  • Thanet College Broadstairs, UK – 2004/2007
  • Summerland BUPA Care Centre, Kent – 2004/2007
  • University of Management in Gdansk, Poland – 2000/2004
  • Opal Painting, Sydney – 2001
  • Zoran’s Italian, Sydney – 2000
  • KFC/Pizza Hut, Poland – 1999/2002
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AWARDS

  • British Charcuterie Awards 2020/21 – 1 Best in Class, 2 Gold, 1 Silver and 1 Bronze medal (2021) 
  • British Charcuterie Awards 2019 – 2 Silver and 1 Bronze medal (2019) 
  • Craft Guild of Chefs National Chef of the Year 2019, London (2018)
  • British Charcuterie Awards 2018 – silver and bronze medal (2018)
  • Michelin Guide recommendation from 2015 – 2019
  • Number 34 in Harden’s guide 100 best UK restaurants (2018)
  • Place on Sunday Times UK 100 best restaurant list (2017)
  • 3 AA Rosettes (2013-2019)
  • AA Pub of the Year 2011- 2012 in England (2011)
  • Best British and Best Restaurant in Oxfordshire – Oxford Magazine Award (2011)
  • Le Manoir aux quat’ Saisons – Employee of the year (2008)
  • Escoffier Challenge, London – 1st (2007)
  • Caterer & Licensee Student Chef of the year, Bournemouth (2007)
  • Thanet College – Ramsgate Hoteliers Prize – Best student of the year (2007)
  • Escoffier Challenge, London – 1st (2006)
  • UK Seafood Competition, Regional final in Norwich (2006)
  • Young Student Chef of European Union, Nord-pas-Calais, France (2006)
  • Thanet College – The Virtue Cup – for excellent progress (2006)


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GALLERY

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LET’S TALK

email@chefkuba.com
+44 7 88 29 39 538

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PRESS

Great British Chefs: Link

Big Hospitality / Flash-Grilled: Link 

Oxinabox / KUBARN: Link

The Chefs Forum: Link

The Critics Guide / Seven Sins: Link

Wanderlust: Link

British Charcuterie / Recipes: Link

Cotswold Gentlemen / News: Link

Chef’s Focus:  Watch

The Staff Canteen / Chef Of The Year: Link

The Staff Canteen / Best Products: Link

The Staff Canteen / My life: Link

The Staff Canteen:  Link

The Staff Canteen: Link

The Staff Canteen: Link

The Staff Canteen: Link

The Caterer / Kubarn: Link

The Caterer / News: Link

Luxury Life Style Magazine: Link

Chatting Food / KUBARN: Link

Craft Guild of Chefs: Link

Oxfrod Mail:  Link

Daily Echo: Link

OX Magazine:  Link

Didcot Events: Link

The First News: Link

Hospitality Media: Link

Unilever / Plant based recipes: Link

Cookinc: Link

Lockhart: Link

Foodepedia: Link

National Polish TV: Link

Moldovan Abroad: Link

The Guardian: Link

Royal Academy of Culinary Arts: Link

Talent Zone: Link

Polish PRESS

TVP Info: Link

Wirtualne Media : Link

Telemagazyn: Link

Wprost: Link

Signs: Link

Satkurier: Link

Dzien Dobry TVN: Link

Dzien Dobry TVN: Link

Dzien Dobry TVN: Link

Pytanie na Sniadanie: Link

Pytanie na Sniadanie: Link

Player.pl: Link

Chilli Zet: Link

Trojmiasto.pl: Link

Szef Kuchni: Link

Lifestyle News: Link

Gloker: Link

Afrodyta Spa: Link

Wnet FM: Link

Onet.pl: Link

Horeca Trends: Link

KukBuk: Link

Magazyn Kuchnia: Link

Wirtualne Media: Link

Szef Kuchni: Link

Goniec: Link

Onet.pl: Link

Haps: Link

Gazeta.pl: Link

O2: Link

Emito.net: Link

Moja Wyspa : Link

Cooltura: Link

Beszamel: Link

Gazeta Wyborcza: Link

News Gastro: Link

Prestiz Trojmiasto: Link

Tydzien Polski: Link

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