CHRISTMAS OFFER Subscribe to Hertfordshire Life today CLICK HERE

Chef Q&A: Lukasz Konior, The Old Barge, Hertford

PUBLISHED: 12:50 16 October 2017

Lukasz Konior, The Old Barge, Hertford

Lukasz Konior, The Old Barge, Hertford

The Old Barge, Hertford

The head chef at the Hertford riverside pub restaurant on chicken kebabs, the importance of travel to cooking, and all things homegrown and homemade

Salmon at The Old BargeSalmon at The Old Barge

Describe your style

Modern British classic. Good old-fashioned home cooking. School dinners – but like you’d get at Eton!

How do you decide your menu?

We change our menus biannually and have a daily specials board. I love the freedom of creativity that both myself and the team have, with the best seasonal produce in mind, a clear focus on tradition and one eye on the future, while also catering for vegan, vegetarian and gluten-free options.

What Herts producers do you use?

Carter and Sons butchers, Mikes of Sawbridgeworth for fruit and veg, and S&J Shellfish – all local to us and offering fantastic fresh produce as well as being able to source slightly more unusual ingredients. We also like to use a variety of local ales in various dishes.

Which menu dish do you most enjoy preparing?

I love our chicken kebabs – such a simple dish, but full of textures, flavours and colours. We serve them with sweet potato fries and a Moroccan inspired cous cous – they look amazing when plated. Our salmon with dill sauce and chicory and fennel salad (above) is also a real show stopper.

What ingredient is most important to your cooking?

Seasoning, seasoning, and did I mention seasoning? So important to truly define a dish, yet it often gets overlooked.

Your best culinary idea?

We, as a team, are focusing more and more on our produce. We have our own allotment just minutes away, so you can’t get fresher produce. Keep your eye on our specials board for homemade fruit sorbets, raspberry wine, fruit ciders and something involving a lot of courgettes!

Who did you train under and what did they teach you?

I am Polish and cooking in our household was a family affair. My love of food and cookery started from as young as six, with help from mamma and babcia. From there I have travelled all over and I’m always picking up tips from interesting places.

The next food trend?

Who can tell? The world is becoming more gastronomic daily. Personally, we will be focusing on natural, healthy, homegrown and home cooked food.


What’s in your home fridge?

Beer and wine. I’m a hardworking man, I need my down time!

Favourite quick meal?

Seafood pasta.

Top three tips for amateur cooks?

1. Find a good recipe and follow it.

2. Have the right equipment.

3. Never give up – practice makes perfect.

Best cookbook?

Mildreds: The Vegetarian Cookbook for veggie inspiration, and Ruth Watson’s The Really Helpful Cookbook – it covers all the basics.


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Hertfordshire visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Hertfordshire staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Hertfordshire account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Wed, 18:38

Make the most out of autumn with these eight walking routes that take in a variety of Hertfordshire’s terrains and - most importantly – have a cosy pub along the way

Read more
Tue, 16:40

Pulled and rolled Jacob’s ladder with potato, carrot and leek cake, roasted baby leeks and veal jus

Read more
October 2018
Thursday, October 11, 2018

Auberge du Lac opened its doors in 1998 and we are inviting you to celebrate the restaurants fabulous history on Wednesday 28th November.

Read more
Monday, October 8, 2018

Buntingford gains a new 28-cover fine-dining restaurant with the opening of the Falcon

Read more
October 2018
Wednesday, October 3, 2018

Christmas at the Tilbury from 23rd November to 29th December.

Read more
Wednesday, October 3, 2018

Christmas at The White Hart from November 23rd to December 29th 2018.

Read more

Offering both Turkish and Italian cuisine, this large restaurant in the historic Drill Hall in Bishop’s Stortford manages to pull off variety in enjoyable style

Read more
October 2018
Tuesday, October 2, 2018

Whether you want fine dining or classic pub food, real ales or good wine, we have the pub for you in our Hertfordshire pub guide

Read more
Tuesday, September 25, 2018

St Albans restaurant Dylans at the King’s Arms has opened a second outlet following a renovation

Read more
September 2018
Tuesday, September 25, 2018

After a glittering ceremony at the Henry Moore Foundation, we can now reveal the winners of all 11 categories of this year’s awards

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory

Local Business Directory

Search For a Car In Your Area

Property Search