Ben Tish is an accomplished Chef – with over 20 years’ experience working alongside Michelin stared chefs such as Jason Atherton and Stephen Terry; Restaurateur – being named Chef Director and Partner of the Salt Yard Group, Food Consultant; Food writer – with two published cookbooks, Salt Yard Food & Wine and Grill, Smoke, BBQ, which are now globally sold; and Cookery Teacher – regularly involved at some of the UK’s leading schools, including Leith’s, Divertimenti, Cookhouse at SoHo Farmhouse, and Bertinet.

During his extensive career, Ben has also developed an apprenticeship program at Salt Yard Group with The Royal Academy, working alongside the charity Switch Back to give work opportunities to ex-offenders. He similarly set up a charitable partnership with the Phoenix High School in Shepherds Bush, to help under-privileged kids understand how to grow and cook nutritional fruit and vegetables.

 

All of us at Stones Events have always been admirers of Ben’s cooking style and menu curation, which are only a couple of the reasons why we are so excited to have paired up with Ben for this year’s new dining experience at the Nevill Holt Opera Festival in mid-June. Guests who have booked to eat in the Kitchen Garden during the Opera will, undoubtedly, be overwhelmed by the array of mouth-watering dishes, such as Air dried cured ham and Crab, prawn, spring onion, sweet paprika, basil dressing, and chicory.

Stones Events are again joining forces with Ben Tish for a unique dining experience on Friday 16th June. The four course menu will showcase Ben’s signature approach to cooking, focussing on sharing, family style food. Showcasing exceptional dishes, for instance, Beef and summer truffle tartare, rye crisps and Spiced and charcoal grilled lamb leg, molasses and buttermilk. This innovative menu will then be available to all Stones Events clients, private and corporate, to enjoy at their own events. If you are planning an event and interested in viewing the menu, please contact the Stones Events Planning team on 01858 874987.

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