Head Chef Ben Prior has 20 years catering experience starting straight from school. Although he has no official training, he has worked with people who are passionate about food, wine and service. He was trained in all aspects of the trade from KP to the Bar at the famous Le Talbooth restaurant in Dedham, Essex were he worked for seven years. After a further nine years ‘up the line’ and a year travelling, he followed in his Grandad’s footsteps and moved to Cornwall.
Ben’s Cornish Kitchen, in Marazion, is a remarkable little restaurant. Not because the chefs crash through culinary boundaries, like boggle-eyed Catalans armed with a defibrillator and a dialysis machine, trying to re-engineer your lunch. The food is less showy and hence much more enjoyable than that. What’s remarkable is that it’s a proper family venture. Chef Ben is joined in the kitchen by his younger brother Toby and their mum, Jane. Toby majors on desserts. She helps with prep and washing up. And that’s it. Three members of the same family crammed in a small kitchen. Six days a week. Without killing each other.
Restaurant of the Year – Waitrose Good Food Guide 2016