In our new Meet the Chef feature, the Leader is looking to discover more about those cooking up a storm in Wrexham and Flintshire.

If you are a chef that would like to take part or know one that should, you can do so with our Q&A here or email claire.pierce@newsquest.co.uk

Serving up our first helping is Wiktor Barczynski, from Brymbo in Wrexham. He is the head chef at The Cross Keys in Llanfynydd.

Here he reveals his kitchen essentials, love of seafood and why he'll never stop learning...

Wiktor Barczynski, head chef at The Cross Keys.

What inspired you to become a chef?

Since childhood, I have always loved travelling and food. I was never afraid to try new products, and I was interested in how they could be used in the kitchen.

From an early age, for as long as I can remember, I have always been interested in discovering new flavours and culinary techniques. When I was a child, this curiosity was aroused in me by my grandmother, with whom I spent a lot of time in the kitchen. She was the one who showed me the basics.

I travelled a lot with my parents around Europe and beyond.

I have always been interested in local products from different parts of the world. Instead of staying in a hotel, I spent time with the locals of the places we visited. I watched what they ate, where they got their products from and how they prepared the food.

Pan fried hake, chickpea and chorizo stew, patatas bravas, salsa verde at The Cross Keys.

In Spain I caught fish and octopus, which we then grilled. In Croatia, spider crabs and sea urchins. In Hungary, I learned how to prepare local meat products and pickles. In Portugal I discovered their fish stew, Cataplana. In Malta, a combination of seafood and meat.

I come from Poland, where there is a great diversity of regional cuisine, which is why I am so interested in regional products. In my work, I also try to support local suppliers and use their products.

I am also very interested in techniques used for working with products, such as smoking, fermentation, and curing. During my days off from work, I make my own cured or smoked meats, pickles etc. I also make very good kimchi and my own cold cured meats.

How long have you been at The Cross Keys?

I worked for Brunning and Price for many years. For the last few years, I have been working directly for Graham Price at his restaurant The Boat at Erbistock. In 2023, Gwenan Roberts invited me to her new project The Cross Keys at Llanfynydd, offering me the position of executive chef. I agreed very quickly and got to work organizing the kitchen. We reopened the pub for guests in December 2023. My work gives me great satisfaction and joy.

Sous chef Simon, head chef Wiktor, general manager Patryk and Colin.

How many other people are in the kitchen with you?

Our kitchen team consists of six chefs and two apprenticeship young people.

Do you decide the menu or is it a group effort?

We make final decisions about the menu together. I am open to suggestions from younger chefs, and I eagerly listen to new ideas. I believe that it greatly develops both my younger colleagues and me.

Beef bourguignonne suet pudding, mash, braised red cabbage, tender stem broccoli at The Cross Keys.

What is your proudest career moment to date?

The Cross Keys, definitely! This is the most interesting project I have participated in so far. I invite people to visit our website and learn about the history of this magical place.

What is your favourite dish currently on your menu?

Venison suet pudding, home pickled red cabbage and mash.

What is your favourite place to eat in Wrexham/Flintshire and why?

The Cross Keys at Llanfynydd of course.

Pan fried chicken breast, pappardelle pasta, courgettes, lemon-tarragon sauce at The Cross Keys.

Did you train to cook or learn on the job?

I have been learning on the job continuously my whole life and I will never stop. Every day is different and always surprises with something.

New people come with open minds and lots of interesting ideas. In this work, every day is a school day.

What was one of the first dishes you learned to cooked

Pancakes.

The Cross Keys head chef Wiktor Barczynski and general manager Patryk Kapelinski.

What is your favourite meal to eat at home?

Duck pad thai.

What do you like to drink with dinner?

Wine, red or white.

What is your culinary guilty pleasure?

Oysters and all kinds of seafood. I love Scottish oysters, they're probably the best. I try seafood everywhere I go.

Everyone probably orders fast food from time to time. However, I much prefer local street food in different parts of the world.

Pan fried rump of lamb, roasted new potatoes, anchovy gremolata at The Cross Keys.

Which key ingredients are always in your fridge/cupboard?

Garlic, ginger and onion.

What is your favourite regional ingredient or delicacy?

I love local produce from everywhere in the world.

Any inspirational cooks/chefs in your life?

I have great respect for Anthony Bourdain, for his love to local products, travel and his incredible gift of talking about them. He was a legend.

I respect Ferran Adrià, who took the kitchen to a completely different level by inventing molecular gastronomy techniques that are used all over the world.

And René Redzepi, who created a fermentation laboratory in his restaurant Noma, showing everyone how to use this very old method of food preservation in modern times.

Tempura soft shell crab, soy-lime-sesame vegetable noodles at The Cross Keys.

What's your career ambition?

I feel good where I am currently

What do you think will be the next big restaurant trend?

In the times we live in, there are so many crazy ideas and trends, that I honestly don't know.

Pineapple on pizza, yes, or no?

If someone likes pineapple on pizza, why should we forbid it? I have no opinion on this matter.