Piotrowski shared the award with freelance caterer Keri Moss after Michel Roux Jnr and Gregg Wallace couldn’t separate the two in the final of the cooking competition, which aired on BBC Two last week.
Speaking exclusively to the PMA’s sister title Big Hospitality the following morning, Piotrowski revealed how bookings at the pub, near Plymouth, have rocketed off the back of the show, and admitted it is now time to expand his horizons.
“Our bookings are going mad,” said Piotrowski. “We had over 130 emails in the space of 10 minutes last night. We’re going to have to employ someone solely responsible for taking bookings at the Treby Arms if it doesn’t calm down.”
He added: “I would love to branch out now. I will never do anything more than what we do at the Treby Arms with other venues though. For me, I’ve always wanted to open something that was British tapas, serving the likes of black pudding, scotch eggs and nice chips with truffle mayonnaise, and a really nice range of ales.”
Piotrowski’s winning menu consisted of:
- A starter of Elderflower Marinated Pollock, served with a Brown Shrimp and Elderflower Beuree Noisette, Squid Ink and Malt Vinegar Crumble, White Asparagus and Mascarpone
- A main of Cocoa-marinated Loin of Venison , accompanied by a Nettle Ballotine Stuffed with Venison Trim, Pan Seared Ox Heart with Spinach, Wild Mushrooms and Gherkins, Roasted Beetroot, a Celeriac Puree and a Dark Chocolate Jus.
- Dessert (consisting of 17 elements) of a Dark Chocolate Cylinder filled with Caramel, a Banana Parfait coated in Banana Chips with shards of Honeycomb Tuile, and a Banana Bread Disc, Banana and Yuzu Juice Puree and finished with Roast Banana, Caramel Dots and Popping Candy.
Commenting on the meal, Michel Roux Jnr said: “I’m stumped for words.”