A West Country boy, Ben trained at the Castle Hotel in Taunton under Phil Vickery. This was followed by a stint in London, working with Adam Robinson, before moving to Canada. When he returned to the UK, Ben started work at Le Manoir aux Quat’Saisons.
He then returned to his native West Country to work alongside Jane Baxter at the Riverford Field kitchen. This unique, ethical approach to cooking won two Observer Food Monthly awards. Ben’s simple, seasonal and sustainable approach to cooking has since led him to River Cottage HQ where he works with Hugh Fearnley-Whittingstall.
“To be involved in the CEO CookOff, raising money for these causes and increasing the awareness of these issues is great. Sharing the joy of wholesome, nutritious food and tackling food waste could not be more aligned to our values at River Cottage.“