The Chef, Ireneusz Koniuszek, the champion in the profession of a chef, and the holder of diplomas of British university “Kendall College” , in the cooking at NVQ3 level, carefully, using their knowledge , cultivates the tradition of knights , including those concerning culinary preferences. His professional experience he gained at the prestigious hotel facilities in the north west of England. He worked in award winning “AA rosettes” places and cited in many international guidebooks. He was employed as “Sous Chef” . The objects which he managed were, among others, “Leeming House”, the hotel with two “AA rosettes” and “Westmorland Hotel and Conferences” , both in Penrith in the county of Cumbria. He was also the part of the Hotel “Storrs Hall” (two AA rosettes) in Windermere. His experience allows to successfully compose and create dishes of culinary delights. One of the traditional dishes is recommendable delicious confit of duck leg. Secret combination of spices and a special process of meat preparation extracts unique taste.