Ben Prior fell into catering by chance, while working part-time in an award-winning restaurant earning money to pursue a golfing career.
Spending time as a kitchen porter at the highly-regarded Le Talbooth, in Dedham, Essex, Ben developed an interest in cooking through working alongside people with a passion for fine food and decided he wanted a part of that.
With 20 years’ catering experience since he left school, Ben has no official training but has learnt all he knows through working his way up from porter to waiter to bar staff and eventually into the hub of the kitchen during his seven years at Le Talbooth.
After moving around the country, then spending a year travelling, Ben decided to settle in Cornwall. Cornwall has a strong family connection – Ben’s grandfather owned a hotel in Cornwall and it was a favourite summer holiday destination. Ben also loved the fresh produce served up in the seaside county.
Ben is now owner and head chef at Ben’s Cornish Kitchen, near Penzance, where he works alongside his sous chef brother Toby, and mother Jayne. His family restaurant offers a small but perfectly formed menu that has won the restaurant several awards including: 2 AA rosettes, South West Restaurant of the Year in the Waitrose Good Food Guide 2016, The Trencherman’s Guide best restaurant 2016, and was named in The Times Top 100 restaurants 2017.
Follow Ben at
Website : Cornish Kitchen
