Ben grew up in Torbay and from an early age had a keen interest in cooking. He trained in the area and gained his qualifications before working his way up the culinary ladder.
At 21 he became Head Chef of a local restaurant in the bay, and it was here that he developed his love of local fresh food.
In April 2009, Ben joined the Cary Arms team as Sous Chef, under the guidance of Head Chef, Denise Tarriela.
In March 2010, Ben was crowned Poultry Chef of the Year at the Great British Pub Food Awards and in May 2010, he was given the opportunity to take over as Head Chef at the Cary Arms.
At only 25, he has taken on the role with great excitement and is very much looking forward to the future and all that he can bring to the Cary Arms. He will be creating some new and exciting menus using the best local seasonal produce.
He really wants to take the Cary Arms on to greater recognition.
The Cary Arms has been included in the Michelin 'eating out in pubs' Guide 2012.
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