Ben Tish is Chef Director of the Salt Yard Group which comprises Salt Yard in Fitzrovia, Dehesa and Ember Yard in Soho and Opera Tavern in Covent Garden, all specialising in a rare and delicious mix of food and wine from both Spain & Italy.
Prior to joining the Salt Yard Group, Ben spent much of his career working with Jason Atherton at Maze and with Stephen Terry at London restaurants including Coast, One Lawn Terrace and Frith Street Restaurant, as well as working at The Ritz. Ben spent time at The Crinan Hotel in Scotland, where he was awarded Best Gastro Pub in Scotland, and Best Newcomer from the Good Food Guide.
Ben demonstrates widely, including at Taste of London, Foodies Festival, the Slow Food Show and The BBC Good Food Show. He is often involved in high profile collaborations and pop-ups, recently including a dinner at the stunning Dewsall Court in Herefordshire.
Ben is a regular guest on BBC 1’s Saturday Kitchen, and has appeared on MasterChef, Good Food Channel’s Market Kitchen, C4’s Sunday Brunch, BBC Radio 4’s Food Programme and presented Ben Tish’s Spanish Xmas for The Food Network in December 2013. He recently appeared on ITV’s BBQ Champ. Ben and his recipes are featured in numerous publications including The Guardian, BBC Good Food Magazine, Delicious and Waitrose Food Magazines to name a few. During summer 2015 Ben collaborated with Tesco Supermarket’s ‘Flame Academy’, sharing his expertise, trend predictions and creating recipes.
Saltyard was published in 2012, and Ben’s second book Grill Smoke BBQ is coming out on the 21st of April, published by Quadrille.
See Ben in action here