Ben Murphy’s rise continues at 74 Charlotte Street

Last year saw the rise of chef Ben Murphy continue, opening the doors of his own restaurant 74 Charlotte Street by Ben Murphy in Fitzrovia.

Within months it earned three AA rosettes and now features in the Michelin Guide.

Ben has built a reputation as one of the most accomplished chefs of his generation, combining classical French technique with a style of cooking that feels personal, polished and immediately accessible.

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A career built on classical foundations

Winner of Young National Chef of the Year in 2012, he was recognised early as a serious talent and quickly became known as a protégé of Pierre Koffmann. After leaving school at 16 to study catering at Westminster Kingsway College, Ben developed a strong grounding in French cookery, a discipline that would go on to shape the rest of his career.

That early promise translated into rapid progression through the industry. Ben returned from France to open The Woodford as head chef at just 25, marking him out as one of the rising stars of the London restaurant scene.

He later broadened his profile through appearances on BBC Two’s Chefs on Trial and then Great British Menu in 2021, while continuing to build credibility in the kitchen through a combination of technical precision, strong classical foundations and a clear personal point of view.

From Launceston Place to 74 Charlotte Street

A key stage in that journey came at Launceston Place, where Ben worked from 2017 to 2024, further establishing himself as one of the leading chefs in London.

It was during this chapter of his career that Ben’s reputation moved beyond that of a talented young chef and into that of a serious figure on the national restaurant scene.

His rise was matched by major professional recognition when he was named National Chef of the Year in October 2022, a milestone that confirmed his standing among the UK’s leading chefs.

Last autumn he took to the helm of the kitchen at 74 Charlotte Street, a project led by Alessandro Fasoli MCA, managing director of WSH Restaurants, with senior general manager Rosario Cappiello helping to shape a style of hospitality that is modern, inclusive and memorable.

A restaurant built around accessibility

“At 74 Charlotte Street, we offer a variety of menus: a set lunch menu, à la carte, and a tasting menu as well,” Ben explained.

“We want to be really accessible. We feel that is probably the best direction to go in, and it is what people want to eat right now.

“Sometimes, when a restaurant is tasting-menu-only, you do not get that same diversity or as many options.

“We want to be a little bit different, especially in a competitive area like Charlotte Street.”

The story behind Eggs & Soldiers

A big part of the menu offering is Ben’s signature ‘Eggs & Soldiers’ dish, tapping into nostalgia, with elevated flavours.

It is served in an eggshell, with chicken liver parfait, scrambled egg and brioche to dip.

“It comes from a classic childhood memory,” Ben said.

“It has evolved over time, but it is still very traditional in the way you dip the brioche into the egg. That part remains the same.

“For the dish, we cut the eggshells and reserve the egg, which we use to make the mousse. Then we make the chicken liver parfait by removing the sinew from the livers, cooking them, and emulsifying them with butter and a gastrique.

“After that, we blend it, cook the scrambled eggs, and toast the brioche to finish.

“This is a dish inspired by a childhood memory with my grandma. It used to be a soft-boiled egg that we would smash at the table and dip soldiers into. Here, we have obviously refined it a lot, but it still comes from that same place.

“Over time, we’ve done different flavour combinations, including chicken liver parfait and, for vegetarians, artichoke and butternut squash.

“One of the reasons I still serve it in an eggshell is because it brings back that memory. It also gives guests their own perspective and perhaps reminds them of a childhood memory they had too.

“What I want guests to experience is something very nostalgic. I want them to have that feeling that they might have had something like it before.

“Here in the restaurant, recently we’ve been really busy, so we probably do about 60 to 70 a week.

“It’s on my à la carte menu at £9 per person, but it is also the start of the tasting menu, so it is the amuse-bouche that everyone gets when they sit down.”

Grateful for guests

And having a lot of guests is not something Ben is taking for granted.

“I feel very fortunate to have a busy restaurant,” he said.

“I know how tough the industry is right now, so I feel very lucky to be in a position where I’m cooking food that I love to eat.”