He’s the globe-trotting top chef offering some of the best pasta and seafood in Southampton.
Marius Borowski, fromThe Olive Tree in Oxford Street, explains how cooking allowed him to leave post-Soviet era Poland and travel the kitchens of Europe.
What first inspired you to become a chef?
“Growing up in Poland in the post-Soviet era, working in the kitchen gave me a chance to get out and explore Europe. My first major job was as a young chef at La Pergola in Rome, a long way from home. That was inspiring. Working in kitchens in Poland from a young age, I wanted to learn more, better myself and continue my journey in cooking through Europe.”
What was the first meal you cooked for someone else?
“The first meaningful meal I cooked for someone was a simple Mediterranean-style pasta—fresh, honest ingredients brought together with care. Even then, I understood the importance of flavour and simplicity. In Poland, pasta and Italian food are very popular, maybe the most popular. There’s now Michelin Star Italian restaurants in Warsaw.”
What is your proudest career moment to date?
“Completing my training at La Pergola under Heinz Beck. It was very competitive and difficult working long hours to exacting standards. Then later now in Southampton being entrusted with leading a restaurant team and shaping the kitchen has been fulfilling, changing the menu every few months and adding new dishes for our guests to try. We have lots of regular customers so we must be doing something right, the Sunday Roast is fully booked every weekend.”
A sumptuous seafood dish at The Olive Tree (Image: The Olive Tree Southampton)
What’s your favourite meal to cook at home?
“At home, I love to cook fresh, Mediterranean seafood dishes—something light, seasonal, and full of flavour. Often it’s fresh fish with vibrant vegetables and olive oil, all marinated with garlic for the best flavour.”
What is your culinary guilty pleasure?
“A warm, freshly-baked croissant with salted butter—and perhaps a little chocolate on the side.”
Which key ingredient is always in your fridge?
“High-quality olive oil is always in my kitchen. This the foundation of so many flavourful and healthy dishes. Also fresh truffles, the best locally come from the New Forest.”
Which chef do you most admire?
“Working at La Pergola under Heinz Beck shaped my cooking. In Rome, I learnt modern, healthy Mediterranean cooking around pasta, carbonara was one of the signature dishes. When I moved to France I practised more precision, respect for ingredients, and the philosophy. Working in London I learnt to make simple dishes quickly that people loved to eat. Now at The Olive Tree everything I learnt through my career comes together in the kitchen, making everything fresh with the best ingredients we can find. There aren’t many restaurants in Southampton cooking in this way. Everyone come and try and you will taste this!”
A busy service at The Olive Tree (Image: The Olive Tree Southampton)
What’s your career ambition?
“I’m happy in Southampton and to keep going as we have been. Perhaps we will open more Olive Tree restaurants, we understand who we are and this area, people like tasty dishes and they don’t want small portions. People in Southampton want to enjoy themselves on a night out and get value for money, generous portions nice wine and cocktails and a happy atmosphere.”
What do you think will be the next big restaurant trend?
“Restaurant customers are more discerning than ever and any restaurant not cooking really good food will not survive. So a continued shift toward fresh, natural, seasonal ingredients with clean, honest flavours. Guests demand tasty food.
“At The Olive Tree, we’ll continue to focus on fresh ingredients with Mediterranean inspiration. We don’t believe anyone offers better pasta and seafood in Southampton. The goal is to keep evolving, surprising our guests with new dishes, and offering reasonably priced, high-quality dining that reflects our passion and training. We also use technology, we slow cook our Sunday Roasts overnight to make sure the meat is as tender as possible. You need to try it, all attention to detail you won’t find in many restaurants in the UK.”
On the menu at The Olive Tree (Image: The Olive Tree Southampton)
Dining and Cooking