Koffmann chef Ben Murphy to open first restaurant in March

The  Staff Canteen

Former Young National Chef of the Year winner, Ben Murphy, 25, will launch his first restaurant, The Woodford, in South Woodford, on 1 March. The Woodford kitchenThe twenty-five year old chef has transformed a former four-story Georgian residence into a 100 cover restaurant. The restaurant will span two floors featuring an oyster and seafood bar on the first floor along with a striking marble and granite bar. Ben and the kitchen team will combine British ingredients with classic French techniques to create a range of dishes including lamb with aubergine and toasted peanut and a olive oil cake with lemon thyme sorbet and buttermilk pudding. Long-aged meats, including 60 day aged beef, will also be used by the team. An a la carte menu will also be available including signature dishes such as Hay smoked pigeon breast, confit egg yolk and burnt brown bead consommé and Lobster, lemon, peach and fennel. British steaks, chops, Creedy Carver duck and Norfolk Black whole chicken, as well as a seven course tasting menu will also be available along with a wine list featuring craft beer and wine pairings. benAfter three years working for Pierre Koffmann Ben moved to France to work at Michelin-starred restaurants: Michel Guerard’s Les Pres d’Eugenie and Epicure at Le Bristol, working under Eric Fréchon. He won the Young National Chef of the Year title in 2013 and was headhunted for BBC2 culinary programme, Chefs on Trial. He returned to London to work at two Michelin starred restaurant, The Greenhouse in Mayfair. The Woodford has been backed by Essex-based restaurateur, Steve Andrews, founder of Essex-based The Blue Group - a collection of hotels, restaurants and bars.  

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 18th February 2016

Koffmann chef Ben Murphy to open first restaurant in March