Food and RESTAURANT consultancy

Ben has extensive experience in a variety of restaurant and food environments. He has originated and led food concepts and teams to open five highly successful central London establishments. In addition to running restaurants, Ben has acted as a partner/chef consultant for new restaurant groups, led and managed outside catering operations and festival restaurants, consulted on bespoke high end private dining requirements, and taught at some of the country's leading cookery schools.

Ben is happy to discuss any ideas or requirements you might have and can offer advice and creative input on all aspects of opening and running a restaurant including concept conception, menu design and planning, kitchen and restaurant design, staffing structure and advice on recruiting, all drawing on his wealth of knowledge and experience from the past 25 years. 

PAST WORK

Summer 2017 Ben worked with Burger and Lobster as a consultant, looking at the quality of their food offering and to create some new dishes for the group and also helping the company relaunch their Burger and Lobster on Threadneedle street in the City of London. Ben’s brief was to create new dishes for the menu including a new signature lobster dish.

Winter 2018/2019 Ben consulted for Oliver Peyton, Peyton & Byrne grouper as creative director overseeing the food offering across the group including the National cafe and dining rooms at the National Gallery and the Royal Academy of Arts. Ben worked closely with Oliver on direction, events, menus and everything else in between. Ben worked for Oliver Peyton many years ago at Coast, Atlantic and Mash and Air.