Biographies
Biographies
Kuba Winkowski
Kuba Winkowski arrived to the UK in 2004 straight after university with degree in Financial Management not to work in the bank or other financial institution, but to follow his long-time dream to be become a chef.
After accomplishing NVQ Level 3 in Thanet College, stints at Buckingham Palace, British Embassy in Paris, Le Gavroche and Rhodes 24, Kuba started work at the Le Manoir aux Quat’ Saisons. From 2012 he has been a Head Chef at The Feathered Nest Inn in the Cotswold, where he gained a number of accolades and industry recognitions to include place on Sunday Times UK 100 best restaurant, number 34 in Harden’s 100 best UK restaurants, 3 AA rosettes, Michelin guide recommendation and title of National Chef of the Year 2019.
By the end of 2019 Kuba has started a new project, concept – KUBARͶ. In 2021/22 Kuba is hoping to create a hub for the best food producers in the Cotswold and by adding passion, skill, experience and knowledge to offer a very special, tasty and unique experience. Kuba has a vision to preserve ancient techniques in the modern cooking, to come back to the basics, to make things how they used to be, like real bread and butter.
Over the years Kuba has established a very strong relationship with farmers and producers from the Cotswold. Kuba produces award winning charcuterie, cultured butter, smoked fish, bread and many more all from local products. Along the way Kuba has developed interest in wood fired and charcoal cooking, as a very basic and old method of processing food.
Kuba Winkowski
Kuba Winkowski arrived to the UK in 2004 straight after university with degree in Financial Management not to work in the bank or other financial institution, but to follow his long-time dream to be become a chef.
After accomplishing NVQ Level 3 in Thanet College, stints at Buckingham Palace, British Embassy in Paris, Le Gavroche and Rhodes 24, Kuba started work at the Le Manoir aux Quat’ Saisons. From 2012 he has been a Head Chef at The Feathered Nest Inn in the Cotswold, where he gained a number of accolades and industry recognitions to include place on Sunday Times UK 100 best restaurant, number 34 in Harden’s 100 best UK restaurants, 3 AA rosettes, Michelin guide recommendation and title of National Chef of the Year 2019.
By the end of 2019 Kuba has started a new project, concept – KUBARͶ. In 2021/22 Kuba is hoping to create a hub for the best food producers in the Cotswold and by adding passion, skill, experience and knowledge to offer a very special, tasty and unique experience. Kuba has a vision to preserve ancient techniques in the modern cooking, to come back to the basics, to make things how they used to be, like real bread and butter.
Over the years Kuba has established a very strong relationship with farmers and producers from the Cotswold. Kuba produces award winning charcuterie, cultured butter, smoked fish, bread and many more all from local products. Along the way Kuba has developed interest in wood fired and charcoal cooking, as a very basic and old method of processing food.
Christine Wallace
I was inspired to start baking by watching my lovely grandmother bake and cook when I was just 6 years old!
I have therefore always been the ‘cake maker’ in the family and it was because of this that I applied for The Great British Bake Off.
I received a phone call with an invitation to audition and after numerous further auditions I was chosen for the 2013 series of The Great British Bake Off which both scared and excited me in equal measure! The whole experience was amazing…. stressful, tiring and very nerve racking but most of all hugely enjoyable! I reached the quarter finals and I now demonstrate at various food festivals up and down the country, talk to different organisations, cook for specially selected people and guest regularly on local BBC radio. I also give lessons at home in my kitchen which have proved immensely popular and I am hoping post Covid that these can now continue!
I still have a huge passion for baking and love to teach the skills I have learned along the way to other people. Baking is an art, slightly scientific, highly creative, a little stressful but most of all great fun!! I love being able to pass that on and my grandson Sam is fast overtaking me (!!) in skill and natural talent. We will be demonstrating together this year in the chef’s theatre which I am really looking forward to!
Christine Wallace
I was inspired to start baking by watching my lovely grandmother bake and cook when I was just 6 years old!
I have therefore always been the ‘cake maker’ in the family and it was because of this that I applied for The Great British Bake Off.
I received a phone call with an invitation to audition and after numerous further auditions I was chosen for the 2013 series of The Great British Bake Off which both scared and excited me in equal measure! The whole experience was amazing…. stressful, tiring and very nerve racking but most of all hugely enjoyable! I reached the quarter finals and I now demonstrate at various food festivals up and down the country, talk to different organisations, cook for specially selected people and guest regularly on local BBC radio. I also give lessons at home in my kitchen which have proved immensely popular and I am hoping post Covid that these can now continue!
I still have a huge passion for baking and love to teach the skills I have learned along the way to other people. Baking is an art, slightly scientific, highly creative, a little stressful but most of all great fun!! I love being able to pass that on and my grandson Sam is fast overtaking me (!!) in skill and natural talent. We will be demonstrating together this year in the chef’s theatre which I am really looking forward to!
Sam Strange
I became very interested in baking and indeed all forms of cookery when my Nan (Christine Wallace) was a finalist on the Great British Bake Off back in 2013.
Since then, I have travelled a lot, settling in Tenerife for a couple of years and thus picking up a lot of knowledge and skill looking at different cuisines and cultures.
My first love is still baking and I was privileged to appear on the Bake Off – The Extra Slice programme with my lovely fiancé Paul. I love to bake with my nan and we swap ideas and new recipes we have constructed. I am so looking forward to demonstrating in the Chefs Theatre with her….what are we doing you ask???
Well, that’s for us to know at present but it will be fun!!!
Sam Strange
I became very interested in baking and indeed all forms of cookery when my Nan (Christine Wallace) was a finalist on the Great British Bake Off back in 2013.
Since then, I have travelled a lot, settling in Tenerife for a couple of years and thus picking up a lot of knowledge and skill looking at different cuisines and cultures.
My first love is still baking and I was privileged to appear on the Bake Off – The Extra Slice programme with my lovely fiancé Paul. I love to bake with my nan and we swap ideas and new recipes we have constructed. I am so looking forward to demonstrating in the Chefs Theatre with her….what are we doing you ask???
Well, that’s for us to know at present but it will be fun!!!
Rommel
Rommel Catalan grew up in The Philippines. As a little boy, he always loved helping his mother cook. He came to the UK 14 years ago and these days adds a western twist to the classic dishes he learned back in Cotabato City.
Rommel
Rommel Catalan grew up in The Philippines. As a little boy, he always loved helping his mother cook. He came to the UK 14 years ago and these days adds a western twist to the classic dishes he learned back in Cotabato City.
Kelly Mauger
Kelly is a pastry chef based in Oxfordshire, specialising in patisserie, confectionary and chocolate. With over 15 years working in the food industry, Kelly has worked as a head chef and ran the WI cookery school for 5 years. Her main passion within cookery is to create colourful edible creations that make people say ‘wow, how did you do that?!’ and to share those skills with others.
Kelly was a finalist in the 2014 British Cookery School awards in the ‘Young Rising Star’ category, has contributed to the recipe pages of WI Life magazine, has featured on BBC Radio Oxford to talk about baking and competed in 2018’s ‘Bake off the Professionals’ on Channel 4.
Kelly has been lucky enough to work with some incredibly talented and celebrated chefs, including Mary Berry, Jean Christophe Novelli and Raymond Blanc and is a frequent cookery demonstrator on the food festival circuit, including venues such as Wallingford, Blenheim, Thame and Didcot.
Kelly makes artisan chocolates, teaches workshops and offers cookery demonstrations for groups both online and in person.
Kelly Mauger
Kelly is a pastry chef based in Oxfordshire, specialising in patisserie, confectionary and chocolate. With over 15 years working in the food industry, Kelly has worked as a head chef and ran the WI cookery school for 5 years. Her main passion within cookery is to create colourful edible creations that make people say ‘wow, how did you do that?!’ and to share those skills with others.
Kelly was a finalist in the 2014 British Cookery School awards in the ‘Young Rising Star’ category, has contributed to the recipe pages of WI Life magazine, has featured on BBC Radio Oxford to talk about baking and competed in 2018’s ‘Bake off the Professionals’ on Channel 4.
Kelly has been lucky enough to work with some incredibly talented and celebrated chefs, including Mary Berry, Jean Christophe Novelli and Raymond Blanc and is a frequent cookery demonstrator on the food festival circuit, including venues such as Wallingford, Blenheim, Thame and Didcot.
Kelly makes artisan chocolates, teaches workshops and offers cookery demonstrations for groups both online and in person.
Andrew Scott
Andrew Scott has spent his entire cooking career in Michelin Starred kitchens, training initially at Mallory Court, Lords of the Manor and L’Enclume. Moving to the Curlew restaurant in East Sussex where he achieved a Michelin star in the 2014 guide. Progressing to Sudbury house in Oxfordshire to become Executive Head Chef and achieving 3 rosettes in the hotels fine dining eatery Restaurant 56. While in charge at Sudbury, Andrew represented the central region on BBC2’s Great British Menu in 2016, since this he’s moved into the world of food development and customer experience at Miele, global home appliance brand as head development chef. Presently Andrew is Executive Development Chef for Wadworth & Co overseeing the design and execution of the managed house food offering across 19 pubs.
Andrew Scott
Andrew Scott has spent his entire cooking career in Michelin Starred kitchens, training initially at Mallory Court, Lords of the Manor and L’Enclume. Moving to the Curlew restaurant in East Sussex where he achieved a Michelin star in the 2014 guide. Progressing to Sudbury house in Oxfordshire to become Executive Head Chef and achieving 3 rosettes in the hotels fine dining eatery Restaurant 56. While in charge at Sudbury, Andrew represented the central region on BBC2’s Great British Menu in 2016, since this he’s moved into the world of food development and customer experience at Miele, global home appliance brand as head development chef. Presently Andrew is Executive Development Chef for Wadworth & Co overseeing the design and execution of the managed house food offering across 19 pubs.