Benedict Reade is a ‘cum laude’ graduate from the University of Gastronomic Sciences. He was Head of Culinary Research and Development at Nordic Food Lab and Project Manager at MAD Symposium. Ben has travelled extensively and is known for his encyclopaedic knowledge of good food. Trained in Ireland’s Ballymaloe Cookery School, Ben has worked as a chef in Ireland, Scotland, England, France, Italy and Denmark. Ben is a co-owner (with Sashana Souza Zanella) of Edinburgh Food Studio, a restaurant and food research hub dedicated to keeping food interesting and investigating Scottish food in its widest sense.