Slawomir Mikolajczyk

"Cooking, for me, goes beyond feeding people—it’s about telling a story. Each ingredient has a history, starting with the earth, the animals, and the people who raise them. Growing up in Poland, food was never wasted. My grandparents taught me to value everything on the table, from garden vegetables to animals raised with care. That mindset stayed with me.

Here in Lincolnshire, I’ve found the same respect for ingredients. The land gives us some of the finest produce, and I’ve built strong relationships with local farmers who share this ethos. When you see the work that goes into raising an animal, it feels wrong to use just one part.

Modern kitchens often focus on the prime cuts—the fillet, the loin—but to me, every part of the animal has value. Whether it’s the liver, bones for stock, or fat for rendering, it’s about appreciating what others may discard. This approach challenges me creatively: How do I elevate these ingredients to make them as desirable as the prime cuts?

Cooking is deeply personal. It’s about connecting with the land, the animals, and the people who grow our food. I feel a responsibility to honor their work, and that’s where my passion for sustainability comes in. If I don’t use every part, I waste not only the product but the effort behind it. Every meal is a celebration of life, sustainability, and the journey from farm to plate."