Food

Yummy! Best pals looking to become cream of the crop as their restaurant is nominated for UK city’s Restaurant of the Year

Agnieszka Biernat (L) and Kasia Sitko (R) opened their Agie & Katie restaurant in 2017 and have now been nominated by locals in Stoke-on-Trent for Restaurant of the Year. Kasia Sitko Polski Cukiernik/Facebook

Locals in Stoke-on-Trent put forward the eatery run by Katarzyna Sitko and Agnieszka Biernat after falling in love with the girls’ Polish specialities including herring, pierogi and gołąbki cabbage rolls, along with home-made desserts and cakes.

Pharma firm gets over 2mln euros to fight animal antibiotics in human food

The Łódź firm specialises in improving animal and human health by “increasing environmental sustainability and eliminating the unnecessary use of antibiotics.” 

War on waste! Unsold food is set to be donated to NGOs following the introduction of new law

The regulation is set to put Poland at the forefront of EU nations looking to combat food waste.

Poland occupies fifth place in EU for food waste

The average Pole wastes 247kg of food a year, putting Poland in fifth place in Europe, where the average is 173kg per capita, the Polish Economic Institute (PIE) has reported. The most commonly wasted foods in Poland are bread, fruit and smoked meats.

How to Cook Polish Pierogi with Celebrity Chef Cristina Catese

What better way to the heart of Poland than through its stomach? In this special 2 episode series, Poland’s best loved Italian chef takes our British host Patrick Ney on a culinary journey into one of Poland’s most loved dishes, Pierogi Ruskie. Recipe: For the dough: 500g wheat flour, tablespoon of oil, 1.4 glasses of ‘śmietana’ cream, a glass of warm water.For the filling: 200g of peeled, cooked potateos, 200g of white cheese, 3 onions diced and fried until caramelised, salt and pepper.Place the flour in the bowl, add oil, śmiatana and water, begin mixing the dough using a spoon. When it’s the right consistency (check the film to tell how) add the water bit by bit. Take the dough and place it on to a floured surface and begin to knead it. By now it should be soft and pliable. Cover with a cloth and bowl. Take the mashed potatoes and mix with the cheese, fried onions and add salt and pepper. Using a rolling pin, flatten the dough to the right consistency and then use a small cup to create the pierogi shape. Place the filling inside the dough and flatten and tighten the edges to create the shape. Boil in salty water for 3 minutes. Et voila!  

PM says Polish food “tastiest” in Europe and pledges to protect interests of Polish farmers

With European election coming up fast the prime minister visited a food festival and promised to stand up for the rights of food producers.

Now, THAT’S food for thought! With millions of tonnes of food annually going to waste, Warsaw locals introduce food-sharing scheme

According to Eurostat, Poland ranks fifth in the EU in terms of the amount of food wasted, generating around 9 million tonnes of food waste per year, or over 200 kg per person.

Poland introduces innovative livestock chip - agriculture minister

Poland intends to be one of the first countries in the world to introduce an innovative system of knowledge about animals from their birth to their slaughter, using a special chip in cattle, Agriculture Minister Jan Krzysztof Ardanowski has announced.

Warsaw restaurants keep their stars while Kraków sees a surge in awards in new Michelin guide

Michelin’s Main Cities of Europe 2019 guide sees Poland remaining strong on the culinary map of Europe.

Water way to go! Spa town of Nałęczów is new cool of the east

Affluent design gems have given this leafy town a residual sense of continuing prosperity. In turn, the aesthetics and atmosphere of yesteryear have helped foster a new wave of interest from a more discerning breed of visitor.

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