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Ben Tish

Ben Tish started his cooking career in Skegness working with Jason Atherton, also a local boy. Next was the move to London and a stint at the Ritz Hotel under David Nichols. This was to prove a valuable learning curve in one of the most renowned Hotels in the world. Next move was to the ground breaking Coast restaurant under Steven Terry who pioneered pacific rim cookery in London. Ben once again followed Chef Jason Atherton to One Lawn Terrace in Blackheath before moving to Frith street restaurant again with Jason Atherton and Steven Terry. Moving to The high profile Al Duca restaurant in Mayfair was to begin a formative period and begin a love affair with Italian food. Needing a break from the London scene, an opportunity arose in the 4* Crinan Hotel in The West Highlands of Scotland which Ben saw as the perfect opportunity to hone his skills. He received great national and international press and relished the fantastic produce literally on his door step. After three years London called again and a position at the renowned Salt Yard restaurant arose. This was a great opportunity to apply his passion for Italian food and also immerse him in Spanish cuisine. Ben is now Executive chef for Salt Yard and its sister restaurant Dehesa, both highly acclaimed, foodie destinations serving his take on Italian/Spanish tapas and artisan cheese and charcuterie. He also over seeing the operations of the new butchers/deli that opened in October. This specialises in Free range British meats, artisan charcuterie and cheese, fine deli items and offers a light Spanish and Italian food offering at lunch times.