Benjamin Eather

Ambitious Chef skilled in meal preparation and cooking. Delivers high-quality dishes through efficient food hygiene practices and proactive kitchen management. Committed to maintaining exceptional kitchen standards and enhancing customer satisfaction.

• Research, menu development and costing (Sri Lanken)
• Slide deck preparation and presentation for Menu including culture, sustainability and use of key sponsor ingredients
• Cooking: Responsible for Amuse Bouche (Kokkis) and dessert (Wattalapan) and assisting with preparation and plating of all competition dishes
• Third place finish
• Winner best menu presentation

• Design menu based on British Food
• Amuse Bouche - Fish and Chips in One Bite
• Starters - Sage and Onion Scotch egg with Sage Mayonnaise and pickled shallots
• Main - Deconstructed shepherds pie (Herb Marinated Lamb rump, Lamb Ragu Bonbon, Honey Mustard Glazed Carrots, Lamb Jus)
• Pudding - Treacle Tart with Orange Chantilly Cream and Spiced Honey
• Petit Four - Set white chocolate parfait with vanilla and apple compote filling
• Ran the kitchen and interfaced with front of house staff

• Competed at the finals of the British Culinary Foundation young chef of the year , Prepared 3 dishes:
• Starter Heritage Tomato Carpaccio with Black garlic and Oliver tapenade, preserved lemon and tarragon oil
• Main: Harissa Spiced fillet of Sea Bass, Merlot Marinated purple beetroot, candied Beetroot, Horseradish crème fraiche
• Dessert: White chocolate and vanilla set mouse with Rhubarb Ketchup, Brandy Snap and Lavender Chantilly
• that I had designed within a two hour time frame.

• Pub In the Park - Showcase winner, assisted at food stand, grilling burgers and buns
• Golf Captains event - Knebworth Golf Course part of kitchen team catering event for 120 guests, my dish was selected for the main course (Chicken Mousseline with a wild garlic and chicken mousse filling, chard sweetcorn succotash, sweetcorn puree, fondant potato, smoked garlic cream sauce and a harissa oil.
• Private Christmas Party - dishes included, Tomato essence shot split with a dill oil, smoked cheddar gougere with an apple gel, butternut squash arancini with brown butter mayonnaise, Apricot and harissa chicken mousseline with pome puree, cavolo nero and fennel and chicken jus, treacle tart with whipped crème fraiche.