Restaurant: Opera Tavern
Ben Tish started as Head Chef at Salt Yard restaurant in March 2006. In 2008 Ben became the executive chef of Salt Yard Group and has overseen the opening of Dehesa in Soho and the recently opened Opera Tavern in Covent Garden. Ben is responsible for the food offering at all three restaurants.
Ben has established himself as cooking at the forefront of modern Spanish/Italian tapas style cuisine.
Prior to Salt yard Ben spent much of his career working with Jason Atherton of Maze and Stephen Terry of the Hardwick at various ground breaking London restaurants, learning classical techniques along with inspired cooking formulas. Ben has also fronted the 3 rosette modern Italian Al Duca where he fell in love with the ingredients led approach of Italian cookery and was Executive chef of the Crinan Hotel in the west highlands of Scotland. Here Ben was inspired with the beautiful, remote location and the amazing produce this part of the country has to offer. Whilst in charge of the kitchens here, Ben was awarded best gastro pub in Scotland by the Independent newspaper and best new comer in the Good food guide for its fine dining restaurant. The Crinan Hotel has been hailed a sea food Mecca by foodies and journalists alike.
Ben has appeared on Market kitchen, Saturday kitchen, Drop Down Menu and Masterchef, Radio 4 Food Programme and was the face for the British Meat Executives website. He has also been the guest chef in Waitrose Food Illustrated, written for the Guardian Christmas supplement and has demonstrated at many foodie events including Taste of London, Foodies Festival and the Slow Food show.