Before starting at Salt Yard in 2006, Ben spent his career working with Jason Atherton and Stephen Terry at various ground-breaking London restaurants, as well as fronting the three-rosette modern Italian Al Duca, where he fell in love with the ingredients-led approach of Italian cookery.
In his latest book, Moorish (published by Bloomsbury Absolute, £26, hardback, with photography by Kris Kirkham), Ben serves up more than 100 mouth-watering recipes covering breakfast, brunch and bread, grilling and smoking, fresh, and sweet and sour.…
