EAT’s former executive chef Arnaud Kaziewicz is putting the finishing touches to a new chef-led food concept that he hopes to expand to multiple sites.
Mr Kaziewicz – who has 25 years experience in the industry and appeared as a finalist on MasterChef: The Professionals – will open ‘Loaf & Coal’ in Bournemouth on 19 May.
The site has already gained publicity ahead of its opening after he discovered a ‘time capsule’ of documents and receipts from when it used to be a pharmacy in the 1970s.
He is launching the concept with wife Marie-Claire and the pair are planning sites in Winchester, Salisbury, Guildford and Chiswick in the future if business goes well.
Mr Kaziewicz said the menu offer is based around “local, ethical, chef-led fast food” that provides a combination of gastronomy, QSR and healthy eating.
He explained: “I love food but I find it very hard to find great tasty food , sourced responsibly and served at speed with no fuss. I have been suffering from food allergies and I had an anaphylactic shock recently which made me look very carefully at ingredients lists in restaurants and coffee shops.
It seems that a lot of food businesses are just not aware as to what they serve. I want to serve food people can trust – ‘food sourced with care, cooked with flair’. A site came up in Bournemouth and it was just the perfect location, perfect size and within the foodie part of town.”
Loaf & Coal’s menu of toasted sandwiches, breads and meats will be cooked using a grill to harbour natural tastes, Mr Kaziewicz said.
“We are using a grill as I want our food to taste natural. We are only using aged grass-fed beef, free range chicken and outdoor bred pork. It will be seasoned perfectly and cooked simply. I believe in sourcing the best available food and keeping it simple.”
He said that considerable time has been spent looking at cooking technology to make sure roasting can be done perfectly and delivers the consistency it desires.
“I looked at numerous brands but Unox were amazing in their approach. I have been blown away by how precise combi ovens are nowadays, from the percentage of humidity to heat and fan speed. To be able to serve great food at speed you have to keep the process simple and efficient, and for that you need technology.”
Once Loaf & Coal opens its garden area, the plan is to install an Argentinean grill. “Food needs to be sexy and having a wood fire pit with whole animals slow cooking is something I am dreaming of. I have a great butcher – Hogget and Boar – which serves the best beef and the most amazing pork. We cannot wait to get started.”
Mr Kaziewicz’s time running an artisan bakery in Bristol and his position with EAT – where he developed a food strategy that helped the successful acquisition by Pret A Manager – gives him a unique understanding of the consumer landscape.
He says there are plenty of lessons he can take from his previous role as he prepares to fly solo.
“I have learned a huge amount from my time at EAT. Speed is at the essence and consistency is absolutely key. I want to use my time working in Michelin starred kitchens as well as developing dishes in factories and mix it all up with speed. My goal is make great food affordable to all and serve it quickly.”