Chef Q&A: Mariusz Przeworski, The Ormond at Tetbury

PUBLISHED: 13:55 07 October 2019

Mariusz Przeworski at The Ormond at Tetbury

Mariusz Przeworski at The Ormond at Tetbury

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The stock pot is constantly on the boil at The Ormond in Tetbury

Name: Mariusz Przeworski

Restaurant: The Ormond at Tetbury

Address: 23 Long Street

Tel: 01666 505690

What is your earliest memory of food?

I was born and brought up in Poland, where we eat a lot of meat, especially pork. My earliest food memory is of the smoked ham and sausages that were made for Christmas and Easter by my father. You can buy these items all through the year now in Poland, but when I was a child they were very special and we only had them twice a year.

Tell us about your menu

For us it is very important to make things from scratch and this is becoming a very rare thing. We have a stock pot constantly on the boil for stocks and sauces, we bake our breads and cakes and make our pizza dough on a daily basis. We are a pub with 21 rooms so the menu features some pub classics, some a la carte dishes and we do Italian style pizzas which are also available to take away and are really popular with the locals. We have also increased the amount of vegan and vegetarian dishes due to the huge surge in demand.

How often do you change your menu?

We definitely follow the seasons, so we change the menu all the time. We have some classics which stay on, but I might get a call from Sandy, my fish man, that he has great lemon sole from the market that morning and they will be on our menu the next day. We are lucky to have very good long-standing relationships with our suppliers so every time they get something exciting we know about it.

Which dish on the menu would you recommend to a customer?

I would recommend our rib eye steak. In theory it's a simple dish but we buy our forerib on the bone, which has to have aged for at least 28 days. We then butcher it ourselves, and as a chef, it's great to see and smell the product and cut the steaks exactly how we want them and the bones go in the stockpot. We serve the steaks with an optional marrowbone butter which further enhances the flavour. With us you get a real aged steak not a uniform piece of meat from a plastic bag.

How would you describe your approach to food?

When you like what are you doing then costumers are happy and I always say this to the new chefs. You can only bake very good bread when you make it with passion and care, you have to like working with the dough, this is the same with everything in the kitchen. For me it's important to enjoy eating food as well, it's about flavour, not just technique.

What advice would you give to a novice?

Enjoy your cooking and remember any kitchen is only as good as the weakest link, you have to work as a team.

What's your favourite local restaurant

I enjoy going to the Gumstool at Calcot Manor, it's good quality and reliable and the service is generally good.

Which chef has been your greatest inspiration?

My first head chef was Peter Fairclough at The Rectory Hotel and it was him who taught me all basics of cooking. I learned how to make bread, pasta, jus, English desserts, how to cook meat properly and how important it is to use fresh local produce. After two years working with him, I was ready to take the pastry chef job at the Washbourne Court Hotel and start my chef journey.

Why should people visit you?

The Ormond is a very popular pub with locals, so it has a great atmosphere and there's a lovely garden for eating in the summer. We serve free bar snacks every evening, which are a big hit and it's relaxed and comfortable here, but we definitely take our cooking very seriously. If you want high quality food, served in an informal setting, which doesn't break the bank, then give us a try.

Sample menu:

Starters -

- Roasted tomato soup with homemade bread, £5.95

- Courgette, broad bean, pea & feta salad with minted yoghurt dressing, £7.95

- Warm goat's cheese salad with rocket, walnuts & balsamic dressing, £7.95

- Smoked mackerel pate with melba toast & salad, £7.95

Light dishes, pasta & mains -

- Brie & Mediterranean vegetable tart with salad, £7.95/£11.95

- Chicken caesar salad with anchovies, baby gem & parmesan £8.95/£14.95

- Spaghetti puttanesca with olives, garlic, capers & basil pesto, £9.95

- Whole lemon sole with brown caper butter and seasonal veg, £14.95

- Lasagne with garlic bread & mixed salad, £14.95

- Lemon & thyme roasted chicken breast with seasonal veg, £15.95

- Roasted rump of lamb with caponata & fine beans, £18.95

- Salmon steak with potatoes, watercress salad & hollandaise sauce, £18.99

- Beer battered fish & chips with tartare sauce & peas, £12.95

- Ormond burger, £11.95

Visit The Ormond at Tetbury website here.



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