Poland's Forgotten Flavours

In Discovering the World's Table, food writer Nick Kwek embarks on a culinary journey in Poland. He visits two of the country's most vibrant cities Warsaw and Poznan to explore how history and culture inspire the food scene.

Starting in Warsaw, Nick meets Olga Bradowska, a local food journalist, to learn about the enduring importance of milk bars in Polish cuisine. They are Polish cafeterias that used to provide low-cost, government-subsidised food during the Communist era.

Next, Nick travels to the outskirts of the city to Majlert's farm, a family-run business since the 18th century. He joins renowned chef Marcin Przybysz to gather asparagus for his restaurant, which serves dishes based on recipes from prewar cook books.

Poznan has a thriving food scene, from Michelin-starred restaurants to trendy cafes. The city offers a mix of traditional Polish cuisine and modern gastronomic trends. Nick uncovers the secrets behind the world's only legally protected croissant, St Martin's croissant, dating back to 1891. He samples the city's famous potatoes and discovers why a smoked beer is considered 'the champagne of Poland'.