He's the celebrated chef delighting diners at one of the New Forest's top foodie pubs.
Jakub Maciej Parys, known as Kuba, Head Chef at The Huntsman in Brockenhurst, talks slow-braised Thor's Hammer and roast pork in our meet the chef column.
What first inspired you to become a chef?
"It began with my grandfather. He was also a chef and from a young age, I was drawn to the passion and pride he brought to his work in the kitchen. He taught me that cooking is not just about feeding people but about bringing joy and creating memories."
What was the first meal you cooked for someone else?
"The first thing I ever cooked for someone else was a birthday cake for my mum when I was just five years old. It’s a memory that has really stuck with me."
Tell us a bit about your career so far…?
"I’ve been working in the hospitality industry for over 15 years now. I began my career in Poland, where I started as a Commis Chef in a restaurant in my hometown.
After gaining a few years of experience, I made the move to London, where I spent the next ten years developing my skills and working my way up in a variety of kitchens, from casual to fine dining restaurants. I am now working in the beautiful New Forest area as Head Chef at Young’s pub, The Huntsman."
What is your proudest career moment to date?
"Working at Tom's Kitchen, the restaurant created by renowned British chef Tom Aikens. Being part of his team was both an incredible opportunity and a defining chapter in my culinary journey."
"That’s always a tough question to answer, as I love experimenting with different ingredients and techniques, and my style continues to evolve. But if I had to choose one dish that really represents my approach to cooking, it would probably be my 18-hour slow-braised Thor’s Hammer."
What is your favourite dish currently on your menu?
"It must be the classic Sunday Roast Pork. For me, it’s more than just a meal - it’s a tradition. I genuinely can’t imagine a Sunday without it!"
Where is your favourite place to eat in Hampshire?
"The restaurant at Rhinefield House Hotel in Brockenhurst. Set right in the heart of the New Forest, the location alone makes it special."
What is your favourite meal to cook at home?
"Traditional Polish sour rye soup, known as żurek. It’s a dish that takes me right back to my roots and always brings a sense of comfort and nostalgia."
What do you like to drink with dinner?
"For me, nothing complements a good meal quite like a glass of red wine. There’s something about the depth and richness of a well-chosen red that enhances the flavours of the food."
What is your culinary guilty pleasure?
"Without a doubt, my ultimate culinary guilty pleasure is sticky toffee pudding with salted caramel ice cream. It’s the kind of dessert that I simply can’t resist, and honestly, I don’t even try to!"
Which key ingredient is always in your fridge?
"Garlic is absolutely essential in the kitchen - it’s one of those versatile ingredients that can transform a dish from ordinary to extraordinary with just a few cloves."
"The local game, especially venison."
Which chef do you most admire?
"Nathan Outlaw. His approach to cooking has always resonated with me because of his unwavering commitment to simplicity, quality and respect for ingredients."
What’s your career ambition?
"To one day open my very own little restaurant. It’s a dream I’ve held close for many years, inspired by the chefs I’ve worked with and the experiences I’ve gathered along the way."
What do you think will be the next big restaurant trend?
"An exciting evolution of plant-based food, combined with what I’d call “new-stalgia” — a fresh take on nostalgic, classic dishes reimagined with modern techniques."
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