Ben’s culinary journey is truly remarkable, boasting extensive experience in several Michelin-starred kitchens. With over four years spent alongside Tom Kerridge at The Hand and Flowers, close to six years under Raymond Blanc at Le Manoir aux Quat’Saisons, and time with Phil Howard at The Square, Ben has refined his skills to perfection.

Seeking to continuously push boundaries, Ben pursued additional inspiration with experiences at Noma and Amass in Copenhagen. He served as the head chef at The Nut Tree Inn, a Michelin-starred establishment, where his creativity flourished.

In addition to his restaurant endeavours, Ben has showcased his talents at prestigious events such as Royal Ascot and has catered to various European destinations. 

Currently Ben works as a Private Chef where he excels in catering to his clients specific needs. Clients consistently praise his expertise and innovation, making him an invaluable asset to Harper Fine Dining.