Ben Kingdon
Ben grew up in Torbay with his parents and two sisters. From an early age he had a keen interest in cooking and was always helping his mum in the kitchen, his great grandfather was also a chef so he believes he inherited his love of cooking. When he was younger Ben remember's writing shopping lists for his mum, so that she could buy the ingredients for him to cook a meal for the family.
At a teenager Ben began working in a small hotel as a kitchen assistant and before long he was helping with food preparation and cooking - he was doing what he loved most....getting involved with food
On leaving school Ben began an apprenticeship at a hotel in Torbay where he worked alongside Head Chef; Chris Bonning. Ben not only gained his qualifications but also learnt a lot from Chris, who always said he would go far. In the following years Ben progressed through the kitchen, gaining more experience and responsibility in more senior roles.
Ben was then offered a fantastic opportunity by the Head Chef of a new restaurant in Paignton. It was a great career move for him and he knew that it would enable him to become the chef that he had always dreamed of. The role enabled Ben to gain experience and grow and the opportunity for his creativity to begin with food.
The Restuarant changed hands and Ben took over as Head Chef, at only 21, he was responsible for running the kitchen, he built great relationships with local suppliers, sourcing the best produce and creating his own menus. It was here that he developed his love of local fresh food and received high praise from his customers. Ben also continued to improve his skills and attended the Ashburton Cookery School.
Ben joined the Cary Arms at Sous Chef in April 2009. He continues to learn whenever he can and visits local shows and culinary markets to see what new ingredients and products are available. Ben was asked to visit the de Savary's other property in Grenada at the beginning of 2010, he helped train the Grenadian chef's and passed on his skills and experience.
In March 2010, Ben was crowned Poultry Chef of the Year in London at the Great British Pub Food Awards, a great achievement.
In May 2010, he was given the opportunity to take over as Head Chef. He took on the role with great excitement, and is very much looking forward to the next step and all that he can bring to the Cary Arms. He is looking forward to creating some new and exciting menus using the best local seasonal produce.
He really wants to take the Cary Arms on to greater recognition ….
