food & drink
MEET THE CHEF
MARIUSZ KAMINSKI, head chef at The Lodge, talks about his career in food, the importance of good service and keeping cooking simple but full of flavour! What was your first job in catering? I started working in catering and hospitality when I was only 15 years old. My first job was as a waiter in a restaurant in France. I decided to train from a really young age in the kitchen and in front of house. I wanted to understand how giving good customer service is as important is being a great chef. Even now if I can I will try to spend some time out of my kitchen talking to our guests. Where have you worked previously? I worked and trained in many different kitchens and some of them were a great experience. I worked in traditional English pubs, fine dining venues, including Claridge’s in London, The Fat Duck in Bray, The Marlborough in Marlborough, The Rudloe Arms, in Corsham, Marco Pierre White's place, and others, and I've also spent time in Poland, France, Italy and Morocco as a part of my culinary journey. Do you have any favourite local suppliers? I have worked with my suppliers for many years and we have built great relationships. They know my standards, that I expect quality and consistency. I will always support local farmers, butchers and other suppliers and I will give them chance to show me them standards and
"Every service I do is important to me as every guest who walks through our restaurant is special" 26 THEWESTWILTSMAGAZINE
Mariusz has worked in and around restaurants and kitchens since he was 15 years old
produce they can provide in to my kitchen. But if there is no quality, consistency and trust, it is impossible to work with each other. Our reputation as a business depends on it. What is the most memorable event you have cooked for? Every service I do is important to me as every guest who walks through our restaurant is special, treated with respect with great service and the best food experience.
with my daughter Maya. When we organize family dinners my cooking is simple but always full of flavour. Less is more! From Moroccan pulled lamb tagine with roasted cous cous, salmon with coriander dhal and prawns pakora or simple smoked haddock cassoulet. It all depends on what I will find in the local market and what is in season and at its best. To make a reservation at The Lodge call 01985 846300. • thelodgewarminster.com
Which local pubs and restaurants do you like visiting? Some of my favourite places include The Daffodil in Cheltenham, The Harrow near Marlborough or The Red Lion near Devizes. I love the countryside so I also enjoy relaxing and fishing in the Pewsey Vale. When you cook for friends and family, what’s on the menu? When I'm home I enjoy spending time in the kitchen, cooking together
The Lodge has a beautiful waterside setting
