After selling up his own restaurant in Penzance (the Michelin starred Abbey) Ben relished the chance for a new challenge, and what a challenge its been. Ben has been involved in the design of his kitchen right from the start ensuring all the cooking facilities are induction based and fitted in with the hotels environmental policies. From water baths to blast chillers Ben has some of the latest kit at his finger tips, and in his own words, hes like a child in a sweet shop.
Keen to stick to what he knows his food is honest, always seasonal and wherever possible locally sourced.
GREAT FOR | HONEST FOOD
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