Local & Seasonal

Rekindling and creating memories

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About Ben

Ben has been cooking for over 20 years around the world including Brazil, Thailand and closer to home in Spain, Holland, France and all over the UK.
During this time, Ben has evolved his style of cooking to focus on creating delicious dishes showcasing the best seasonal local produce. At the heart of all his menus are three principles…

 

My Services

Looking for someone to cook for you in your home, check out our gallery to see some of the dishes we have cooked.

Corporate Catering

We have the perfect space for you corporate event no mater how big or small

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Event Catering

We are able to cater for your event however big or small, please get in contact

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Dinner Parties

You wont even know we were there with no washing up left for you and the kitchen left as we found it.

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Drop Off Catering

We can drop of anything from bagels to a hog roast and everything in between.

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Consultancy

With a proven track record of successful consultancy, for existing businesses or start-ups

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The Old Fire Station

Ben is currently working as the development chef for TOFS in Tonbridge. 

Developing the food offer in the café at the Old Fire Station as well as all of its hospitality and events

Eat the seasons

Loving the autumn vegetables

And then there was light… Spring has sprung!


The mornings are getting lighter, people are smiling more, and food is becoming more colorful, it must be spring!!!
It starts with tender stem broccoli and rhubarb, then we start to see asparagus, jersey royals, carrots, spring onions and radishes.

Tender stem broccoli, almonds and hollandaise

Serves 4

500g               Tender stem broccoli
100g               Flaked almonds
Drizzle            Olive oil
4                      Egg yolks
Splash            White wine vinegar
250g               Butter
Chives
Salt and Pepper

Method

  1. Remove the base of the broccoli stalks.
  2. Place on to a roasting tray with the almonds, season with salt and pepper and drizzle with olive oil. Place to one side.
  3. Finley chop the chives.
  4. For the hollandaise crack 4 egg yolks into a bowl, add a splash of white wine vinegar.
  5. Melt the butter in a saucepan.
  6. Whisk over a bain-marie for until you create a sabayon like texture.
  7. Then remove from the bain-marie and slowly whisk in the melted butter.
  8. Roast the broccoli in the oven at 200°C for 10 minutes.
  9. Remove the broccoli and plate up. Pour the hollandaise over and sprinkle with chives.

 

Check out this video for a few tips on making the hollandaise.

 

Natalia Gonzalez

I am a wine geek. I am totally fascinated by the fermented, fortified and distilled. I’ve been studying wine in various guises through travel, gastronomy, tastings, vineyard visits, books and courses for over ten years now and the bug has not abated. Apart from the...

Testimonials

“Wow last night’s secret supper club was faultless! We were blown away by the hospitality, the food and the surroundings. Giving some of the top London restaurants a run for their money – thank you for a really brilliant night.”

Secret Supper Club at Neptune

“We were lucky enough to bag tickets for Ben Sulston’s pop up event, and we can see why these TOFS events have become so popular! There was a fantastic, friendly atmosphere from the very start, and eating a top restaurant standard dessert under the fairy lights was the highlight of our evening.”

Supper club at TOFS

“What a wonderful night, the food was gorgeous and the whole experience was overall perfect. Would have you back in a flash.”

Dinner party

“Ben, thank you so much for the amazing food you prepared for our party of 10 last night. Having been to your pop up at The Old Fire Station, I’d raved on about how good it was. Due to your popularity and demand, they were selling out like hot cakes, hence booking a private dinner party. Everyone had a fantastic time and were blown away last night. We will be booking again.”

Dinner Party

“Such amazing catering for our events from Ben Sulston. A wide variety of healthy and locally sourced food with so many flavors yum.!”

Drop off event

“We have had so, so many comments about the food – my favourite was the venison (so hard to cook perfectly for 31 people) but opinion was divided on which was the best out of all 3 courses (indeed I have never heard so many people rave about desert before!). Also everyone loved the interactive style with chef Ben Sulston, it’s such a great touch. 

Sam, Ben and all of the staff worked tirelessly and it really was such a special night for us as TOFS is a huge part of our Tonbridge life!”

Event at TOFS

Get in touch

Let’s chat about your event and catering requirements

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