Chef Ben

CHEF BEN (LONDON)

After doing his apprenticeship at The Ritz Hotel and completing the hardest training scheme in the UK with a distinction, Ben has worked his way around some of London’s finest kitchens.

Among the 13 years he’s been cooking Ben has served his time in kitchens such as Claridge’s, The Connaught and le Gavroche. His vast knowledge about British and French cuisine is admirable. His cooking skills and execution of dishes are precise and full of flair and creativity.

Ben now spends a lot of his time cooking privately around London and has a family that fly him up to Scotland for private parties so he is well seasoned in creating amazing restaurant food in your home.

SAMPLE MENU

Canapes

Devilled Quail Eggs

Hoi-Sin Shredded Duck, Orange, Sesame in a Wonton Cone

Beetroot Cone, Smoked Mackerel, Horseradish Cream

Smoked Salmon Roulade, Cream Cheese, Rye Bread, Caviar

Garlic & Chilli Glazed Boneless Chicken Wings

Starter

Spinach Soup, Crispy Hens Egg, Crème Fraise

Lyme Bay Scallops, Braised turnips, Beetroot, Watercress,Bacon

Marinated Baby Artichokes, Cornish Goats Curd, black Olive Tapenade, Confit Garlic, Shoots

Slow Cooked Pork Belly Terrine, Battered Black Pudding, Apple Chutney, Five Spice Crumb

Seared Foie Gras, Pain Espice, Pea Shoots, Port Caramel 

Main

Charred Cod, Purple Broccoli,White Kohlrabi, Smoked Anchovy, Red Wine emulsion

Grilled Dover Sole fillets, Langoustines, Smoked Aubergine, Olive Oil, White Balsamic Dressing

Whole Roast Partridge, Honey Roast Root Vegetables, Garlic Potatoes, Game jus

Marmite Glazed Cauliflower Risotto, Rocket, Capers, Parmesan Tube

Poached Corn Fed Chicken Breast, Caramelised Onions, Smoked Paprika, Mixed Beans, Bacon

Dessert

Mango Mille Feuille, Berry Compote, Coconut Ice Cream

Raspberry Soufflé, Oat Crumble, Honey Ice Cream

Dark Chocolate Delice, Nut Brittle, Cherry Jam, Vanilla Cream

Rice Pudding, Damson Jam, Custard Doughnuts

Chocolate Fondant, Banana Crisp, Peanut Butter Mousse, Vanilla Foam

Chef Ben
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