Tuesday, June 28, 2022

Flavor Profile: Kamil Witek, Executive Chef at Aurora Restaurant in Edinburgh

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The chef at this Leith eatery likes unusually flavored ice cream

What’s your favorite ingredient?

porcini mushrooms. They can be used fresh, dried, powdered, and in both sweet and savory dishes. Porcini mushrooms and the mushroom family in general bring back fond memories of my childhood when I used to forage with my father. These are special moments that will be remembered forever.

Do you have a guilty pleasure in eating?

I’m a big fan of ice cream – the more adventurous the taste, the better. As much as I love eating it, I enjoy creating my own flavors in the kitchen. My favorite is Plum with Lapsang Souchong and Rosemary.

Tell us about your first food memory

I spent most of my childhood in the kitchen with my mother. She’s a really good baker and I’ve always been quite impatient to lick the spatula clean.

What is your favorite Scottish restaurant, deli or café?

Scotland has a lot to offer and Edinburgh in particular has an impressive range of restaurants and cafes. Picking a favorite is tough, but Scott Smith has created something truly unique with Fhior. I admire his approach to humble ingredients, honest cooking and hard work. His menus are always a pleasant surprise.

What would your last supper be?

We often associate food with special memories and for me that is an unforgettable holiday in Italy. My last dinner has to be a Margherita pizza from Sorbillo in Naples. Not only would it be delicious, but it would also make me very happy. I would also have a scoop or two of gelato to finish.

Appetizer or pudding?

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