StyleNest chat to Ben Tish, Chef Director at Salt Yard Group. Establishing himself at the forefront of modern Spanish and Italian tapas style cuisine, Ben is also a shareholder and consultant chef for Blanchette Soho, a modern French bistro concept on d’ Arblay street Soho. We wanted to hear more about Ben’s involvement with the upcoming Taste of London 2014 festival.
Taste of London 2014 comes to London’s Tobacco Dock between 20th and 23rd November. The newly rebranded festival features highly acclaimed chefs and restaurants in its discussion of this year’s theme ‘Forgotten Foods’. Chef Ben Tish joins the panel, bringing his vast culinary expertise to the event. In addition to being Chef Director role at Salt Yard Group, Ben’s career has included working alongside Jason Atherton at Pollen Street Social and Stephen Terry of the Hardwick. Not forgetting time fronting the 3 rosette modern Italian Al Duca, and a previous role as Executive Chef of the Crinian Hotel in the West Highlands.
StyleNest spoke to Ben Tish, discussing the upcoming Taste of London event, tips for cooking with kids and forgotten culinary skills.
Tell us about your involvement with the upcoming Taste of London Winter 2014 festival?
Ember Yard, our latest restaurant, will feature there so there will be a bbq, lots of smoke and fire. We’ll be doing a truffle mac and cheese, iberico ribs and octopus and chorizo skewer.
The theme for Taste of London Winter 2014 is ‘Forgotten Foods’- which key ingredients will you be bringing back to life during the event?
Me and Jacques our head chef at Ember Yard will be using some old style cuts for our demos such as oxtail, lamb neck and pork collar.
Inspiration will also be gathered from previous generations and historical cooking techniques. Are there any traditional cooking skills you would like to see in use again?
Cooking simply over natural fuels such as fire and smoke.
We love to cover family friendly recipes here at StyleNest; which forgotten foods from your childhood evoke the most memories?
My Gran’s Jewish recipes – chicken soup with meatballs, fried fish and chrine.
Can you offer our readers any simple tips for cooking up a storm with children?
Keep it simple and lots of colour- kids like colour and unusual shapes!
Is there a specific dish from years gone by which you would like to see on restaurant menus again?
I love old school dishes done well. I like classic French recipes such as lamb with sauce soubise, coq au vin, navarin of lamb etc.
As the Chef Director of the Salt Yard Group you must be constantly on the go. How do you like to take time out and relax?
I like to cook at home and run- a glass of wine also helps.
Having fronted the 3 rosette modern Italian Al Duca, do you think the Italians have any ‘Forgotten Foods’ to revive?
The Italians use their heritage very well and are less faddish than us in terms of culinary matters- they’ve got a rich culinary heritage to tap into.
Apart from Taste of London, can you tell us about any other new projects you have in the pipeline?
I’m just writing a new cook book- based around cooking over charcoal, wood and smoke. We are also looking for a new site to open next year.
Taste of London 2014 takes place between 20th – 23rd November at London’s Tobacco Dock.
Visit london.tastefestivals.com and www.saltyard.co.uk