It’s clear that Wojciech’s time in the kitchens of Noma and El Bulli have had a profound effect on his own style – he goes hunting, fishing and foraging, has his own farm and loves using unheard of ingredients native to Poland. ‘My cooking is based on whatever I see outside of my window at that particular time of year,’ he says. ‘At Obsession, my menu is based on products which we already foraged or harvested in Poland, and then preserved through fermentation, dry-freezing, curing, aging or marinating. A few of the ingredients I’ll be bringing with me are a twelve month-aged spruce and oak vinegar, spruce and juniper oil, fermented potato juice and salted poppy seeds. There certainly won’t be any fancy asparagus or baby vegetables!’

As well as the age-old tradition of preserving rare foraged ingredients, Wojciech utilises cutting edge culinary techniques to make the most of natural produce – something that has evolved into his signature cooking style. ‘I combine nature and science,’ he says. ‘My inspiration comes from the natural world but I use modern techniques and processes to develop dishes. Rather than calling it molecular cuisine, I like to think of it as conscious cuisine; knowing what is happening during the cooking process helps me highlight the true potential of each ingredient. Science by definition is a knowledge obtained through study or practise, and I think a molecular approach is just one aspect of that.’

By coming to cook at events such as Obsession, Wojciech hopes that people will start to pay more attention to Polish cuisine. ‘Gaining a Michelin star was a huge achievement for the whole of Poland,’ he explains. ‘It was proof that we have all the necessary tools, knowledge and ingredients to compete at an international level. It was also my personal goal and, after twenty-two years in the kitchen, brought me great joy. I expect many more stars for Poland in the future and events like Obsession will help the country to gain recognition.’