4 THE WORLD OF HOSPITALITY
THE SOAK Q&A
A Q&A with
Chris Zachwieja - The Soak Head Chef
Chris Zachwieja has been appointed head
chef of The Soak, the latest arrival on London
Victoria’s growing bar and restaurant scene.
On the menu, you will find meats, fish,
vegetables, fruits, cakes and drinks built
around fermenting, pickling, brining and
steeping techniques. Taking inspiration from
the Grade II listed building it is adjoined to,
the design is influenced by the richness of a
Parisian chateau - mixed with the vibrancy
of the city that surrounds it. With The Soak
set to open its doors at the end of April,
Chris talks about his passion for pickles and
why 2019 will see foodies ‘soaking’ up the
latest trend that not only tastes great but has
health benefits too.
1.
What is your background in the
hospitality industry? 2.
What attracted you to this
particular project?
I first became a chef in my native Poland,
where I learned my trade in hotel kitchens.
After I moved to the UK, I progressed from
cooking in gastro pubs to Michelin starred
restaurants, including a stint under Tom Aikens. Nothing tastes more like Polish home-
cooking than soaked, pickled, or fermented
food. Brining and fermenting are the
techniques that I was brought up on, and I’ve
used this style of cooking ever since I began
working in kitchens in my native Poland.
I was then appointed as a development chef
for one of the most famous hotels in London,
The Ritz and for the last three years I have
worked at Boisdale of Belgravia, a stone’s
throw away from The Soak. The seasonal menu I am developing will
include delicious signature dishes that have
been enhanced through brining, steeping,
fermenting and soaking, I am excited to start
sharing these flavours with our customers.