Ben trained at Somerset College, progressing his catering career from kitchen porter to head chef. Ben has managed several professional kitchens, predominantly in fine dining restaurants and the gastro-pubs industry. On any given day, Ben can be found creating dishes such as roasted venison loin, truffled butternut puree, celeriac fondants and a chocolate jus; or local pheasant breast, leg bon bon, pickled red cabbage, and caramelised apple with a truffle dressing. Ben believes the most delicious cuisine is made simply with the best, fresh, high-quality ingredients.