A Dinner by Chef Damian Wawrzyniak

I found out about this dinner (as so many others recently) via twitter and in the weeks before started following the chef, Damian Wawrzyniak. The photos and descriptions of dishes from other dinners looked right up my street and I decided to take the plunge and ordered a ticket, not least because it included a free lift from Cambridge and back.
The Cook’s Barn in Bottisham is part kitchen showroom and working kitchen with a dining space. On this occasion there was one long table, supper club style. Weather and traffic were horrible so we arrived a little later than planned but weren’t the last by far and dinner only started when everyone had arrived, almost an hour later. There was, however, opportunity to chat with the chef as he prepared ingredients and getting to know the other diners.
Each course was cooked fresh with Chef Damian explaining the ideas behind each dish. He clearly had done this before as the pace of the evening was perfect between watching the cookery, eating and chatting.
The food was excellent, diverse and rather different and adventurous in places. Even odd sounding ideas, like chocolate covered pig skin turned out to be marvellous indeed. Even simple ingredients like kale and cauliflower were transformed into delicious dishes.
The following photos should give you a rough idea of the experience. There are more on flickr.

Chef Damian in action

Pig skin, chocolate, spices
Pig skin, chocolate, spices

Quail's egg, aubergine mousse, wasabi, sweet potato
Quail’s egg, aubergine mousse, wasabi, sweet potato

Kale, egg, chicken skin
Kale, egg, chicken skin

Wagyu beef cooked on hot marble slabs

Wagyu beef cooked on hot marble slabs
Wagyu beef cooked on hot marble slabs

Langoustine, spinach, chicken mousse

Langoustine, spinach, chicken mousse
Langoustine, spinach, chicken mousse

Cauliflower, burnt onion cream, salmon caviar

Cauliflower, burnt onion cream, salmon caviar

Cauliflower, burnt onion cream, salmon caviar

Cauliflower, burnt onion cream, salmon caviar
Cauliflower, burnt onion cream, salmon caviar

Mint on marble

Lamb fillet, beetroot, mint

Lamb fillet, beetroot, mint

Lamb fillet, beetroot, mint

Lamb fillet, beetroot, mint
Lamb fillet, beetroot, mint

Scallops in hay
Scallops in hay

Black cod, squid ink, bonito flakes

Black cod, squid ink, bonito flakes
Black cod, squid ink, bonito flakes

Almonds, chocolate, honey, poppy seeds

Bergamot ice cream, marmalade

Bergamot ice cream, marmalade
Bergamot ice cream, marmalade

Chocolate, beetroot
Chocolate, beetroot

Chocolate mousse, dehydrated fruit
Chocolate mousse, dehydrated fruit

Keep an eye on Chef Damian’s website for news on similar future events (two running during Eat Cambridge in May) and his restaurant in London opening later this year.

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