Anton Piotrowski, formerly executive head chef at the Michelin-starred Treby Arms near Plympton in Devon, has secured a site for his restaurant in Liverpool.
Speaking to The Caterer, Piotrowski said: "We were going to do the kitchen at a later date but thought we'd tackle it all in one go. In time we are going to build a bespoke wine cellar downstairs with a tasting room, a cheese room, and a small table bespoke dining experience for eight people."
Piotrowski is launching a crowdfunding campaign next week to raise £50,000 to help fund the revamp. Pledges will be made in change for rewards such as a private 10-cover Christmas dinner; branded aprons; and discounted meals and wine packages.
The exact location of the restaurant is yet to be revealed, however Piotrowski confirmed that it's in the centre of the city near the Royal Liverpool Philharmonic Orchestra and Everyman theatres.
The menu at RÁ¶ski will change weekly, as Piotrowski will be using seasonal produce from around the UK - stretching from "the tip of Scotland to the North West of England and Ireland." He will offer a set lunch menu (£25), a pre-theatre menu and a five- (£40) or eight-course (£70) tasting menu in the evening.
Piotrowski defines his style as modern British "with a trail of an immigrant's cuisine". He said: "I have Polish roots and my nan lived in India, so my cuisine is inspired from real cultures of India, alongside Jewish cuisine. I also like to explore the history of dishes, recreate and refine them. We looked in to the dish of the scouse in Liverpool which came from the slave trade.
"We start with proven bread which gets put on the table with a muslin cloth, then just before the customers get the dish it will be put in the oven to bake, brought back to the table and served with cured salt-dried 100-day aged brisket of beef which is slow pressed down with beef knuckle consommé clarified with old bread, preserved carrots which have been left in the ground for an extra year and covered with seaweed then cooked. It's served in a pot with a swede and pastry foam on top - so it's got all the flavours of the original dish but it's light and airy."
Over the last couple of months, Piotrowski has been offering private dining for people in their homes and taking the opportunity to try out new dishes. He plans to carry on the private dining alongside the restaurant. "We have such a good clientele from it, everyone we have cooked for so far has rebooked for later on in the year" he said.
Piotrowski, who won MasterChef: The Professionals in 2012, left the Michelin-starred Treby Arms after six years in March to pursue other culinary interests.
He went on to launch Brown & Bean with friends Paul Brown and Ben McBean in Plymouth, however he left the business after two months following an apparent split from Brown and McBean.
In June, Piotrowski moved to Liverpool to start hunting for potential sites for RÁ¶ski. "The time off allowed me to free my mind and explore what the food scene is at the moment around the UK. The food scene in Liverpool is on the move. We were trying to look for somewhere where you're not battling with hundreds of restaurants trying to compete," he said.
"I'm not cooking for accolades. It's not my goal; my goal is to have a full restaurant. Of course I want it but for the meantime I just want to cook for my customers and if they come along in the future then that's great. I've learnt from my mistakes in the past and now it's time for me to shine at RÁ¶ski and show people what my food is about."
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