At the heart of all his menus are
three principles:
1 – Flavour
Flavour is without a doubt the most important thing when cooking!
Without flavour there is no point to what we do as chefs. We work long and hard to create dishes that taste amazing and through that taste we create memories and rekindle old ones through nostalgia. Some flavours transport you back to your childhood, while others create new memories that will be with you forever.
2 – Seasonality
Quite simply food tastes better when in season. Sometimes our job as chefs is simply to showcase the amazing produce we have in this country.
Seasonality is so important to chefs. We all have our favourite season for produce, whether it’s the first harvest of asparagus, the first shoot of grouse or the first successful forage for wild garlic.
Chefs view the year differently to the rest of the world, when summer ends and autumn starts while people are upset summer is over and the days are getting darker and colder we are getting excited about the arrival of ceps, root vegetables and the start of the game season.
3 – Health Benefits
Traditional cooking methods using excessive amounts of cream, salt, sugar and butter are becoming a thing of the past. This is just an easy way to make something taste good without much skill.
Most natural ingredients have health benefits and so Ben finely tunes his dishes to ensure nutrients and taste are perfectly balanced.
This is what Ben is truly passionate about and this comes across in his menus with the use of different spices, fresh herbs, citrus juices and other ingredients discovered through his travels.
A little snap-shot of my career highlights
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