In January 2018, Ben Tish joined The Stafford London as Culinary Director, overseeing the entire food offering for the hotel, including The Game Bird restaurant, the celebrated American Bar, Wine Cellars, private dining, suites and in-room dining. In addition, Ben and The Stafford London are set to launch new restaurant projects together, that will focus on Ben’s signature style and love of European cuisine.
Ben joined The Stafford London from his previous role as Chef Director of Salt Yard Group, having launched the renowned Soho sites of Dehesa, Ember Yard and Opera Tavern. Ben started working with the group as Head Chef of Salt Yard restaurant in March 2006, becoming Chef Director of the whole group soon after in 2008.
Prior to Salt Yard, Ben spent much of his career working with renowned chefs and restaurateurs such as Jason Atherton and Stephen Terry, at various ground-breaking London restaurants, learning classical techniques with inspired cooking formulas. Ben also fronted the 3 AA Rosette modern Italian restaurant Al Duca, where he fell in love with the ingredient-led approach to Italian cookery. Furthermore, he held the position of Executive Chef at the Crinan Hotel in the west highlands of Scotland, where he was inspired by the beautiful, remote location and the amazing produce this part of the country has to offer. Whilst in charge of the kitchens at the Crinan, Ben was awarded ‘best gastro pub in Scotland’ by The Independent newspaper, and ‘best newcomer’ in the Good Food Guidefor the fine dining restaurant.
Ben is also a highly accomplished writer and cookbook author. In late 2012 he released Salt Yard Food & Wine, a restaurant cookbook, and in 2016, Grill Smoke BBQ was released with Quadrille. In spring 2019, Ben will release a new cookbook focussing on the Moorish influence on food culture in the Iberian Peninsula and southern Italy, published by Bloomsbury