Ben Tish

Ember Yard

Ben Tish

Ben Tish is an experienced Chef, Restaurateur, Food Consultant, Food writer, and Cookery Teacher.

Classically trained with over 20 years experience, Ben spent his formative career working with Michelin starred chefs such as Jason Atherton and Stephen Terry at various groundbreaking London restaurants, learning classical techniques along with inspired culinary innovation.  He went on to head up his own operations at the Italian restaurant Al Duca in St James, London, and the Crinan Hotel in the West Highlands. Under Ben’s culinary leadership, The Crinan were awarded Best Gastropub in Scotland by The Independent newspaper and Best Newcomer in the Good Food Guide for its’ fine dining restaurant, being hailed a seafood Mecca by foodies and journalists alike.

Ben was most recently the Chef Director and Partner for the Salt Yard Group, including Salt Yard (Fitzrovia), Dehesa (Soho), Opera Tavern (Covent Garden), Ember Yard (Soho), and Veneta (St James) – a group of 5 modern Spanish / Italian restaurants in Central London serving award-winning food in a relaxed environment. During his 11 years with the group, Ben drove the food offer, food operations, kitchen teams, and launches of 4 of the 5 restaurants in the group, where he established himself as cooking at the forefront of Spanish/Italian modern tapas scene.

Ben is also a shareholder and consultant chef for Blanchette Soho, a modern French bistro concept on d’ Arblay street Soho, and Brick Lane in Shoreditch. Ben helped this team of three brothers set a food concept, and recruit and train a kitchen team for launch and beyond. The restaurant is now successfully growing into a small group, to great critical acclaim.

Ben appears regularly on TV including Saturday Kitchen, Sunday Brunch, and Masterchef and writes for Waitrose Food Illustrated, The Guardian, The Telegraph, The Times, Noble Rot, Restaurant Magazine, Chef Magazine, and other publications.

In 2012 Ben authored his first book Salt Yard Food & Wine. His 2nd cookbook Grill, Smoke, BBQ was released Spring 2016 to great acclaim in the UK and is now published in America, Australia, Canada, and Europe.

A regular Cookery Teacher at some of the Uk’s leading schools, including Leith’s, Divertimenti, Cookhouse at Soho Farmhouse, and Bertinet, teaching is one of Ben’s passions.

Well respected and networked within the restaurant industry, Ben brings valuable hands-on expertise and connections to his consultancy projects.

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