After a stint in Bali working on a pending business venture, Chef Ben is back on board with us at Green Fig.
We’re already taking full advantage of him and the recipes he picked up over in Bali, and he treated us to a fantastic Beef Rendang curry for lunch one day last week; I could get used to this! His cakes are amazing and I’ve been scoffing one too many of those as well.
Ben studied at Eastbourne College of Arts and Technology and then went on to work at East Sussex National where he worked for ten years, and during which time he attained his Level 3 NVQ. He’s also worked at BAA’s management training centre as Head Chef and at the Toyota UK Headquarters cooking for the directors and managers as well as the 600 employees.
Ben is mad about food – in fact it’s all we seem to talk about! It’s great to watch him in the kitchen. He puts so much passion into what he does. He makes amazing tasty food and presents it beautifully. He even makes a pretty good cup of tea too!
Ben has been cooking since the age of 10. He loves experimenting and unsurprisingly has a wide circle of friends who don’t seem to mind being wined and dined! He has been inspired by Gordon Ramsay, Heston Blumenthal & Jason Atherton.
Of course someone like Ben has plans of his own but while he develops those he’s back at Green Fig HQ, and we’re thrilled to have him. The only thing he’s not good for is our waistlines…!
I don’t doubt that one day Ben Clark will be the culinary inspiration that future chefs will be talking about, but for now he’s all ours.