hosted by The Loft Project
Extract from The Loft Project website:
Ben is currently Head Chef at Roganic in Marylebone, Simon Rogan's (L'enclume) new London restaurant.
Ben's phenomenal training started at the 1* 28+ Restaurant in Gothenburg, Sweden then followed with time spent at 3 Michelin starred restaurants Per Se in New York and Royal Hospital Road (London). This lead onto holding senior positions at L'Autre Pied (London) and Gary Rhodes W1 @ Cumberland Hotel (London) and being an integral part of the team awarded a Michelin Star in each of the restaurants in 2008/2009 respectively. Ben then took a break from London, before his daughter was born and spent 3 months at Shannon Bennetts critically acclaimed restaurant Vue de monde in Melbourne, Australia.
Ben has also undertaken long stages throughout time off periods at the 3*The Fat Duck, 2*Le Manoir, 2*Capital hotel, London and 2*Bagatelle in Oslo, Norway.
Traditional Gravadlax Cured for 1 Month, Crispy Mustard Dressing
Raw Kentish Venison, Caramelized Lettuce, 100% Chocolate, Roasting Juices
Seared Duck Liver, Sea Buckthorn, Onion Tissue
Jiaozi Dumplings, Seawater Cured Mackeral, Cracked Wheats
Monkfish Loin cooked on Beach Stone, Ox Tongue, Corzetti, Persian lime Emulsion
Salt Baked Cheddar, Preserved Leek, Lingon Jam
Flash frozen Bubblegum, Red Tea and Pickled Honey
Pumpkin Bread, Cloudberries from Norrland and Smoked Clotted Cream