After 10 years of planning I have finally made the leap and I'm heading of to do my own thing.Bus Fayre is a mobile restaurant able to cater for any event. Available for private hire

Area Head Chef of Graze and Colston Hall - Bristol

As Head Chef at The Old Cottage I was responsible for every aspect of the back of house. From the staff you see slaving away in the kitchen, the beautifuly clean plates you get your food on too the as you would expect, the wonderful food you eat.

After a year at Garcon I felt that it was the right time to move onto another sous chef position. The cricketers was a re opening and a new start as a gastro pub. After a short interview with the head chef I was offered the job there and then and welcomed to the team. With this position at the cricketers I have had more input into menus and I am more of an integral part of the business than any roles I have had before. I have learnt more about the inner workings of a kitchen and the business as a whole, what it takes to make a great team and to create a great final product. The Cricketers is thee most talked about and up and coming restaurant in Cardiff and I am proud that I have been a part of that. In fact we have just won the ‘Best food pub in Wales’ and narrowly beaten buy the Gastro pub of the year for the ‘best food pub in the UK’ title.

Before working at my current restaurant ‘The Cricketers’ I worked in a Cardiff Bay restaurant called Garcon as sous chef. I joined as a CDP and was placed on the garnish section. Producing garnishes for 280 covers a day. Shortly after I joined the position of sous chef became available and I was approached by the head chef and asked if I would take on the role. After accepting the position my responsibilities increased greatly and I coped and adapted well to these new pressures and demands. During my time as sous chef at Garcon, I helped them become the only restaurant in Cardiff Bay to be in the Michelin food guide.I manage my team and motivate them to give the best they can. I am responsible for menus and changing them to include seasonal produceI am responsible for stock take and ordersControlling the kitchen during service. Some times up to 180 covers in one service

I worked on the pastry section after spending my two month trial period on starters. Four months into starting at fifteen I was approached by Andrew Parkinson (Head Chef) and told that because of my performance since starting, I had been selected of be part of a sourcing trip to Sicily and in doing made me the newest member of the team to ever go on a trip. I am manage the trainees that work along side meI am responsible for the daily menus and prep of both restaurants. Catering for up to 360 covers each dayI help create new menus and new dishes I am responsible for ordering and stock take of the section

Shortly after covering for a senior team member at the Hotel Maes-y-Neuadd, Talsarnau whilst they competed in a Culinary event in the USA. I joined Celebrity Chef Matt Tebbutt’s kitchen team as pastry chef. Since arriving I have moved around the kitchen learning new skills in butchery, seasons, textures, tastes. After a short trial period my position was made permanent. This meant more responsibilities such as ordering, pricing, menus and team management.I helped create the daily menu, often changing elements or entire dishes twice a day.I managed the pastry section making everything from the lunch and evening menu’s, to private birthday cakes and fresh bread every day.I ran the mains section for over a year cooking meats, game and fish as well the garnishes that complete the meal for up to 100 covers a day. Completing every dish to the high standard that has made the Foxhunter Gastro Pub of the Year, and has gained them so many good reviews.I have an excellent work ethic that drives me to deliver high quality food every time and get very frustrated if I deviate or miss the standard, even if no one else notices. There is a tremendous amount of responsibility that goes with cooking for a Celebrity Chef, and the maintaining and building of the restaurants reputation. I have learnt quickly to deal with pressure and maintain a sense of humor. I have also learnt the value of encouraging both my kitchen colleagues and the front of house team to deliver a quality experience for our customers. Without them I would not have a job, and Matt would not have a business.

Recruited from my previous post by the prior Head Chef of the Celtic Manor to improve the team in his new kitchen. On arrival I had to integrate with the existing team and bring some stability and structure into the general day to day organisation of the kitchen. I was in charge of garnishes and accompaniments for all meals. I was responsible for the entire starter section from making the product through to presenting and sending it. I also spent time on the pastry section making desserts and fresh bread for the evening’s service.I am confident in all areas of the kitchen and relish the chance to improve and refine my skills.

After deciding that cooking was a much bigger drive in my life than academic studies, I initiated my recruitment mid-term in to the Celtic Manor Hotel. This was against all normal policies of the hotel as there were no placements available; however the Executive Head Chef Michael Bates realised my potential and supported my application and convinced the Hotel Management to recruit me. Whilst in the Celtic Manor I worked in every kitchen, from the Large Banqueting kitchen that can produce food for 900 covers at a time to Owen’s fine dinning restaurant. In Owens I worked under Nick Evans (Welsh Chef of the Year 05, Chef of Britain semi finalist 06) where I was placed in charge of larder and later on dessert section.I represented the Celtic Manor in the Welsh International culinary championships of 2005. I achievedGold Best in Class Junior Cook and Serve Silver Best in Class Junior Grand PrixSilver Junior Chicken cut for SauteSilver Open ModellingI then spent five months within the pastry kitchen that is responsible for supplying desserts for the whole of the Celtic Manor. At the Celtic Manor I gained my NVQ level 2, Food Hygiene certificate, and Intermediate Hazard Analysis. Due to the nature of summits / conferences held at the Celtic Manor I have / hold Security Clearance.

Whilst continuing my education at AS level Maths, Physics and IT) I worked at the Celtic Manor as a part time chef. Working in Banqueting I helped prepare meals for Golfing celebrities, British and Irish Lions Rugby teams and many other large parties visiting and staying at the Celtic Manor 5star hotel. Also working in the Olive Tree restaurant that caters for 200 people a night and also provides food for room service, two bars and the hotels spa.

Whilst in school I was entered into UK Future Chef competition 2003. I achieved :-Winner of Schools Newport Winner of South East Wales Future Chef Runner up Wales Future Chef final – the Winner won the UK competition. Competing I received the following accolade :“The dishes prepared by Ben would have been highly acceptable in a high class restaurant”; “The sweet was innovative and very well presented. In my opinion Ben has the ability to pursue a career in catering and reach the very top” - quote from Andy Roberts, Senior Lecturer, Head of Food and Beverage, UWIC.