Ben Murphy began his culinary career in 2007, with a diploma at Westminster Kingsway Culinary Arts College. Ben passed with a Distinction in 2010 and that same year, he began working as Commis Chef for Pierre Koffmann at the Berkeley Hotel. Three years later, Ben had become Sous Chef and gained a mentor in Koffmann.
In May 2013, Ben moved on to three-Michelin-Starred Les Pres d’Eugenie in the South of France, working with Michel Guerard. Staying in France, Ben then began working with Éric Fréchon at Paris’s three-Michelin-Starred Restaurant Epicure, at Le Bristol Paris hotel.
At the beginning of 2015, Ben returned to London to work at The Greenhouse in Mayfair as Sous Chef, but by November of that year he was installed as Head Chef at The Woodford, a new restaurant in East London’s South Woodford. Huge success followed, with the restaurant being named The London Evening Standard’s Restaurant of the Year in 2016 and earning a coveted 5 stars from The Times critic A.A.Gill. Ben himself was also named Chef to Watch by The Good Food Guide in 2016 and Breakthrough Chef of the Year 2016 by Food and Travel Magazine.
In January 2017, Ben made his latest move to D&D London’s Launceston Place in Kensington. Ben has created modern and exciting menus for the restaurant, a neighbourhood institution since 1986. On a seasonal menu, Ben’s signature dishes include Carrot, lovage and goats’ yoghurt, Scallops with yuzu, fennel and coriander, as well as Charred blood orange, herbs and Cointreau. Ben’s unique style of cooking combines the philosophies he has developed in both London and France, using simple, seasonal ingredients to create bold and distinctive dishes which are extremely attractive to the eye.
Ben Murphy’s culinary awards also include World Skills London Gold Medallist 2011, the British Culinary Foundation’s Young Chef of the Year 2012, and Foods from Spain‘s Young Spanish Chef of the Year 2012, to name just a few.
Ben is currently Executive Chef at D&D’s Launceston Place in Kensington.