DAMIAN WAWRZYNIAK’S GREEK-STYLE FISH
From washing pots in an Indian restaurant in Freiburg, to opening venues in Hong Kong and Pakistan, Polish chef Damian Wawrzyniak travelled the world before finding his groove at Peterborough’s House of Feasts (houseoffeasts.co.uk).
It was another foreign adventure – six months at Copenhagen’s Noma – that persuaded this 40-year-old son of chefs that he could channel his food heritage into something unique: ‘Rene Redzepi created modern Danish cuisine using techniques – brining, curing, ageing, preserving – similar to eastern Europe. Why can’t I do that with Polish cuisine?’
Like most chef-owners, Damian has had a trying
