Ben Beatty

As a child that didn't thrive at school, I started cooking and ended up training as a chef and working from the bottom up in restaurants.

At the age of 20, I gained a real passion for live fire cooking. At the age of 26 my partner and I decided to start Bens Kitchen where we cater for private functions and produce small batch cooking products. Earlier this year I was awarded Kent Chef of the Year and we have just opened a BBQ Hub in Kent.

My Dish

I often get carried away when cooking and have recently accepted that less is often more. With this in mind, I wanted to keep my dish simple. As I love to mix live fire cooking with fine dining, I decided to create a little surf + turf on my Kadai Fire Bowl. The menu was fresh lobster tail poached in white wine and smoked salt finished over fire served with dirty centre cut fillet with a shallot and Kentish potato rosti, tender stem broccoli and shallot + fermented garlic butter sauce.