Profile – Ben Tish [Salt Yard / Gresado]

Full name: Ben Tish
Role: Chef/Director
DOB: 12/09/74
Birthplace: Skegness, Lincs
Twitter: @saltyardgroup
Website: www.saltyardgroup.co.uk 

J: So you grew up in Skegness, and your dad had an ice cream and fish and chip shop, right? When did you decide that a career in food and drink was for you? Do you remember the moment, and how did you get from there to here?

B: I originally became a chef as a way of making a move to London – I didn’t know what else to do. After a couple of years cooking I eventually fell in love with it – luckily. However in those first years there wasn’t a single day I didn’t want to chuck it in.

What’s the food and drink scene like up there anyway? Why did you decide to leave?

It’s a seaside resort so a lot of ‘sea side fayre’ but not all done that well. There’s a couple of places now that have embraced locally sourced produce and fresh cooking. I left Skegness as I’d always had a passion for London and its culture – I wanted to be there no matter what.

Amongst other things, you did a stint as executive chef of the Crinan Hotel up in the highlands of Scotland? Is there any difference in food culture out in the countryside, compared with London? Do the Scots eat and do things differently?  

I worked there over 10 years ago and it was very rural. I had to buy locally and source direct from farmers/fisherman and producers. Not as a choice or fashion, but because I had to. Scotland has an amazing larder, one of the best in the world I’m sure.

I heard you once say that fennel was the most underrated ingredient…could you elaborate?

Maybe not so much now. But once upon a time I think it was seen as an obscure vegetable. I think it’s one of the most versatile ingredients out there and I use it all the time. 

Your Spanish and Italian culinary influences are pretty strong – where do they come from?

I’ve spent a lot of time in both countries eating and soaking up the culture and submerging myself in relevant books. I also worked for 2 years at Al Duca, a Northern Italian restaurant in St. James. That stage in my career was a turning point in terms of style.

You’ve done a lot of media now – Market Kitchen, Masterchef, Radio 4 Food Programme, etc. What’s the most fun and memorable experience been so far?

I love working on Saturday Kitchen. It’s always great fun and they make you feel so at ease.

How did you get involved in Gresado? I read that they’ve been around for 40 years – so I assume you joined sometime after it started? What’s it all about in a nutshell and how did you get involved?

Debono is the parent company of Gresado – they are the Salt Yard Group‘s dry store company. Gareth, the owner, asked me if I wanted to help.

You’re working on a book at the moment, right? Can you tell us a little about that?

It’s based around grilling and BBQ but with a very different, ‘light’ approach. There will be lots of interesting flavours and techniques…

What’re your most and least favourite dishes to cook?

I love cooking Indian and Levant influenced food at home and labouring over it! I don’t cook anything I don’t like.

Who would cook your Death Row meal, and what would you ask for (3 courses, please)?

Grilled squid with alioli, roast beef horseradish etc and my wife’s Banana Surprise. She’d have to cook it all as she’s the only one that knows how to make the Surprise.

What’s a ‘day in your life’ like? Could you give us an insight into the life of Ben?

My day’s so varied – from meetings with suppliers, PRs, chefs, training, tastings, site viewings, recipe writing, strategy meetings etc etc. That’s my work. When I’m home I like to cook, have a glass of wine and relax…

What’s your greatest/most memorable professional moment been, so far?

Opening and sustaining busy, quality successful restaurants.

What’s your culinary philosophy, summed up in a sentence?

Well sourced, interesting, uncomplicated and big on flavour.

What advice would you give to aspiring food entrepreneurs and professional chefs who’d want the kind of results that you’ve had?

Everyone says it, but you’ve got to put the hard graft in early on and stick with it. The rewards will come. Also I tell my chefs to eat out as much as possible and to have a hinterland beyond kitchens and chefs. It’s healthy for the mind.

If you weren’t doing what you do now, what would you be doing instead?

Possibly something to do with fashion.

If you could cook anything for anyone, anywhere you chose – who would you pick, where would you do it and what would you cook for them?

For my wife, a chicken curry with home made roti at my house. [Ed: well that is convenient!]

What’s your ultimate aim and goal for Gresado and Salt Yard. If you could achieve anything with them, what would you pick? Money and reality are no obstacle, so shoot for the moon…

I’d like Gresado to become the ‘go to’ online high dry goods store for serious foodies and chefs. Salt Yard Group will go from strength to strength – opening quality restaurants that are all a little different, steadily and consistently.

Where next for you and the businesses?

Opening another couple of restaurants over the next year or so.

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