Biedronka will be located in the venue’s farmhouse and will focus on seasonal British produce alongside the flavours and culinary traditions of Dziedzic’s native Poland.
The restaurant’s menu will change regularly and will be available as four, five, six or seven courses. It will be divided into four sections: snacks, starters and dumplings, seafood and meat and desserts.
The sample menu starts with snacks, including oysters with cucumber and dill; and chicken liver parfait with Madeira jelly and shallots.
Starters include chicken broth with handmade noodles, carrots and parsley; and beetroot with heritage grains, horseradish and goat’s curd.
The dumplings section features pierogi ruskie, filled with soft potato and farmer’s cheese; and cepeliny, potato dumplings filled with seasoned minced pork and served with crispy bacon.
Main courses include pearl barley with brown crab, spinach and parsley purée; Shetland mussels steamed with cider, fennel, cream and fresh herbs; chargrilled onglet with oxtail jus, pancetta, silverskin onions, trumpet mushrooms and potato purée; and roasted mallard breast with braised red cabbage, beetroot, apple and duck jus.
Desserts feature dacquoise, a meringue filled with chocolate sponge, hazelnut cream and sour cherry; rhubarb trifle with vanilla crème pâtissière, rhubarb jelly, rhubarb compote, brioche and mint oil; and warm baked chocolate soufflé with sour cream ice cream.
Born in Poland, Dziedzic’s previous experience includes The Stafford London and Sea Containers, as well as Restaurant Hjem in the Tyne Valley, where he worked as head chef.
Restaurant Hjem, which was located within The Hadrian Hotel in the village of Wall, closed in December last year. The restaurant was launched in 2019 by Alex Nietosvuori and Ally Thompson-Nietosvuori.
The pair subsequently announced plans for a new purpose-built restaurant with rooms, but shelved the project in summer.