I am passionate about food: cooking, learning, sharing and celebrating with family and friends. Food has a way of bringing people together, of sparking conversation and making happy memories. 

 

Ben's Table was created around our family kitchen table during the 2020 lockdown - a time and opportunity to remind us of the things that matter most in life.  

 

I’ve been a chef for over 25 years. Growing up and starting out my career by the sea in Sheringham, Norfolk, I learnt a lot here and have since been lucky enough to work as head chef in some amazing commercial kitchens and venues around the British Isles. These include the acclaimed Sweet Melinda’s Seafood Restaurant in Edinburgh,  Wiveton Hall Farm Cafe and Back To The Garden in Norfolk.  

 

In 2019 I was diagnosed with epilepsy. I began suffering seizures almost daily, and found it increasingly hard to work in a commercial kitchen safely and confidently. The forced time out from the kitchen turned out to be a blessing in disguise, and allowed the seed of Ben's Table to be planted. One year-on and seizure-free (touch wood!), with the support and motivation of my loving wife, Ben’s Table is very much a family venture ready to blossom.  

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Being back by the sea in Norfolk, I am inspired by all that the ocean and the land have to offer, and I continue to develop recipes that combine local ingredients and global influences, to share my passion for food from all around the world: from our table, to yours.   

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I use local suppliers where possible- fresh fish from CA Seafoods, meat from Papworth Butchers and spices from All Natural Health Food shop in Sheringham. 

  

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