Ben Tish started as Head Chef at Salt Yard restaurant in March 2006. In 2008 Ben became the chef-director of Salt Yard Group and has overseen the opening of Dehesa and Ember yard in Soho, Opera Tavern in Covent Garden and Veneta in St James Market.
Ben is a shareholder and consultant chef for Blanchette Soho. A modern French bistro concept on d’ Arblay street Soho.
Ben has established himself as cooking at the forefront of modern Spanish/Italian tapas style cuisine. An emphasis on well executed, informal dining and sharing. Flexibility is key.
Prior to Salt yard Ben spent much of his career working with Jason Atherton of Pollen street social and Stephen Terry of the Hardwick at various ground breaking London restaurants, learning classical techniques along with inspired cooking formulas. Ben has also fronted the 3 rosette modern Italian Al Duca where he fell in love with the ingredients led approach of Italian cookery and was Executive chef of the Crinan Hotel in the west highlands of Scotland. Here Ben was inspired with the beautiful, remote location and the amazing produce this part of the country has to offer. Whilst in charge of the kitchens here, Ben was awarded best gastro pub in Scotland by the Independent newspaper and best new comer in the Good food guide for its fine dining restaurant. The Crinan Hotel has been hailed a sea food Mecca by foodies and journalists alike.
Ben appears regularly on Market kitchen, Saturday kitchen, drop down menu and Masterchef, radio 4 food programme and Sunday brunch and was the face for the British Meat Executives website. Ben has also features regularly in the food columns of broad sheets and magazines and writes regularly for the Guardian, Independent and Noble Rot magazine. Late 2012 Ben released Salt Yard food and wine, a restaurant cookbook and in 2016 his 2nd cook book Grill, bbq, smoke was published by Quadrille.