He's the head chef serving up fantastic food at cosy pub St James Tavern and one of the team behind A Taste of Winchester, a delicious fortnight of food and drink coming soon.
Krzysztof Gościk, known as Kris, talks his Polish upbringing, Hampshire produce and beer with food in our meet the chef column.
What first inspired you to become a chef?
"One of my earliest childhood memories is helping my mother bake biscuits. I was fascinated by how a handful of simple ingredients could be transformed into something so delicious. At the time, I knew nothing about cooking, but I was captivated by the creative process and the magic of combining flavours.
"That feeling has stayed with me throughout my life. Even today, I still get the same excitement from creating new dishes and discovering unexpected flavour combinations."
What was the first meal you cooked for someone else?
"My mum asked if I would like to help make a traditional Polish tomato soup served with rice. Before leaving for work, she gave me very clear instructions. Even at that age, I always felt the need to tweak things and make recipes my own. In my mind, I wasn’t ignoring the recipe; I was improving it! My first attempt at cooking wasn't anything like tomato soup. It was more like tomato-flavoured rice! It was probably the beginning of my habit of experimenting in the kitchen. Thankfully, my cooking has improved a lot since then!"
Tell us a bit about your career so far…
After graduating from culinary school in Poland, I secured a position as a sous chef at a city-centre restaurant. After less than a year, I was offered the opportunity to move to England. The cuisine, culture and way of life were completely different, and at the time, I spoke very little English. I started at the bottom and worked my way up while learning the language and adapting to British cuisine.
During three years working as a freelance chef across a variety of kitchens, I met James, the owner of St James Tavern. It soon became a place where I could bring together everything I had learned throughout my career and continue developing as both a chef and a leader.
"Today, with more than 22 years of experience in professional kitchens, I am still learning, still developing and still passionate about creating great food."
What is your proudest career moment to date?
"Two things come to mind. Becoming a Head Chef at the age of 27 and, more recently, doing last year's Taste of Winchester. Getting to put together a five course meal with all local ingredients, was a huge amount of fun, and I was very proud of how the dishes all turned out. It was so successful, we are doing it again next week!"
What is your favourite dish currently on your menu?
"Pan-Roasted Chalk Stream Trout, served with a Hampshire watercress velouté, noisette potatoes and confit carrots. It showcases fantastic local ingredients while allowing each element to shine."
Where is your favourite place to eat in Hampshire?
"The Chesil Rectory in Winchester. I have always enjoyed the quality of the food there, the attention to detail and the consistently excellent dining experience."
What is your favourite meal to cook at home?
"A comforting chicken, sweet potato and chickpea curry - simple, wholesome and loved by my family."
What do you like to drink with dinner?
"I am not really a wine person. My drink of choice with dinner is usually a good lager. For me, great food, good company and a quality lager make for a perfect meal."
What is your culinary guilty pleasure?
"Pancakes with banana, peanut butter and chocolate spread. It’s definitely not something I would eat every day, but it’s one of my favourite treats and always puts a smile on my face."
Which key ingredient is always in your fridge?
"Without a doubt, butter. One of the most versatile ingredients in any kitchen and plays a role in countless dishes. As a chef, it is one ingredient I never like to be without."
What is your favourite Hampshire ingredient?
"Hampshire offers so many fantastic local products. My family and I enjoy growing our own fruit and vegetables, and we also love foraging for seasonal ingredients in the countryside around us. Elderflower, blackberries, wild garlic and wild mushrooms are some of our favourites, and we enjoy using whatever nature has to offer.
"If I had to highlight one local product, it would be the eggs from Vale Farm in Winchester. The quality is outstanding, and they are a perfect example of how great local ingredients can elevate simple cooking."
What’s your career ambition?
"To own my own business one day, whether that is a pub, a restaurant, or a venue that combines great food, hospitality and a strong sense of community.
"Becoming a husband and father has taught me that success is not only about career progression but also about creating a life that allows you to spend time with the people who matter most."
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