Kuba’s Curing & Smoking Workshop Showcased the Art of Flavour with Borniak Smokers
Smoke hung sweetly in the air at West London College this week, as Chefs, Butchers, Pit Masters and students gathered for a captivating Curing & Smoking Workshop featuring the exceptional versatility of Borniak Smokers. From hot-smoked bacon to cold-smoked chalk stream trout, the event celebrated the culinary potential of smoking seasonal produce with one of Europe’s most innovative food smoking systems.
The event was a masterclass in flavour, with a thoughtfully curated tasting menu by National Chef of the Year, Kuba Winkowski, ably assisted by Adam Muller.
Kuba’s delicious menu celebrated both tradition and creativity. The chefs, butchers and pit masters who attended were treated to a wonderful array of smoked delights, including Hot-Smoked Bacon and ham, Cracow Sausage, and Kabanos (a spicy ‘Peperami-style’ meat stick). They also enjoyed inventive dishes like Cold-Smoked Whipped Feta with Dukkah and Hot-Smoked Carrots and a showstopping Warm-Smoked Dark Chocolate Tartlets, finished with Hot-Smoked Salt.
Kuba said
“I think this is an excellent smoker, as the automated smoke generator ensures consistent, clean smoke over long periods, which is very important when producing high-quality smoked products like those showcased today. I can also achieve precise temperature control, unlike other charcoal smokers using wood chips that need constant monitoring – I would wholeheartedly recommend Borniak to my chef peers, and I have demonstrated how versatile it is today in my menu.”
At the heart of it all stood the Borniak Smoker, a Polish-engineered, market-leading, stainless steel smoking cupboard that has earned a reputation across Europe for being easy to use, highly efficient, and remarkably consistent in its results.
Designed with the professional chef in mind, Borniak smokers allow users to cold or hot smoke a wide variety of ingredients with minimal fuss and maximum control.
The Borniak Smoker boasts many features, advantages and benefits:
- Electric Operation: Plug-and-play simplicity with digital control panels, making temperature and smoke regulation effortless.
- Cold & Hot Smoking Capabilities: Perfect for everything from delicate fish and cheeses to robust meats and even chocolate.
- Automatic Smoke Generator: Ensures a clean, continuous stream of smoke for precise flavour without the need for constant monitoring, which sets it above other smoking methods and allows chefs to get on with other tasks in the kitchen while Borniak does its thing.
- Efficient & Economical: Uses minimal wood chips to produce a rich, even smoke, making it cost-effective for both commercial use.
- Durable Stainless-Steel Construction: Built to last and designed for easy cleaning and maintenance.
“We were delighted to showcase just how flexible and effective the Borniak smoker is,” said Michal Szmaj, Director at Borniak UK, who led the workshop. “Whether it’s seafood, seasonal vegetables, nuts or even dessert, this machine delivers superb, repeatable results with almost no learning curve. Kuba’s dishes wowed the guests, and they all enjoyed a wonderful buffet-style lunch on a beautiful day and we were really impressed with the interest and enthusiasm from the guests.
Catherine Farinha joined Michal in presenting Borniak to the room, she said
“Michal has been working with The Chefs’ Forum to showcase his fantastic smoker to UK chefs. We also have one at our HQ and are looking forward to creating some excellent food this summer in our outdoor kitchen. We are very grateful that he has given two smokers to West London College for the students to learn all about one of the oldest cooking methods there is and also to lower food waste and increase the shelf life of fresh produce. Smoking has historically been used to preserve meat and fish as it reduces moisture and inhibits bacterial growth. We are very much looking forward to showcasing more smoked delights from Kuba at our Cotswolds, Bath and Wiltshire Chefs’ Lunch at Bowood Hotel, Spa and Golf Resort next week.”
Kuba and Adam’s menu reflected the spirit of the event : Seasonal, sustainable, and sensational, comprising of the following dishes created using the Bornaik Smoker – The Chef’s Smoker and served in the sunshine:
- Purple Sprouting Broccoli with Warm Smoked Nuts & Smoked Chilli Dressing
- Spiced Hot Smoked Prawns
- Warm Smoked Mackerel with Smoked Beetroot Relish & Rye Bread
- Warm Smoked Venison with Smoked Garlic Mayo & Parmesan
- Hot Smoked Fillet Steak with Warm Smoked Marrow & Persillade
- New Potatoes, Asparagus & Baby Gem with Hot Smoked Butter
- Cold Smoked Sea Trout with Kohlrabi & Apple Salad
Produce was kindly sponsored by The Lincolnshire Game Company, Campbell Brothers Butchers, First Choice Produce and Direct Seafoods London, celebrating the best of British seasonal ingredients.
With smoking growing in popularity among British chefs, the Borniak smoker enables anyone to master the art of smoking with the right equipment. Attendees left inspired with a whole gamut of smoky, seasonal recipe ideas, all with smoke as a key ingredient, exciting cooking technique that will add excellent flavour and theatre to any menu.
