Ben Tish joins The Stafford London as Culinary Director

Ben Tish

Ben Tish

Executive Chef 22nd January 2018
Ben Tish

Ben Tish

Executive Chef

Ben Tish joins The Stafford London as Culinary Director

The Stafford London has announced the appointment of Ben Tish as Culinary Director.

Ben will be responsible for The Stafford’s food offering in its entirety which will include private dining, suites, in-room dining, wine cellars, The American Bar and The Game Bird restaurant.

As part of his role at The Stafford, Ben will evolve the menus throughout the hotel and will also be launching new restaurant projects that reflect Ben’s signature style and love of European cuisine.

Speaking of his new appointment, Ben said “I am delighted to be joining the team at The Stafford. They have had such a great year in 2017 with the launch of The Game Bird and I am excited to oversee the food offering in the restaurant and throughout the hotel moving forwards, as well as working with the team on new restaurant projects in the future.”

General Manager of The Stafford Stuart Procter commented “We are thrilled to be welcoming Ben to the hotel. He is an incredible chef and together we look forward to evolving the offering at The Game Bird and across the hotel, along with launching exciting projects in line with Ben’s exciting food philosophy.”

Ben previously worked as Chef Director at the Salt Yard Group for over 10 years which overseeing the Opera Tavern, Ember Yard and Dehesa.

⁣James Durrant has stepped down from his position as executive chef at The Stafford in London, home to the Game Bird restaurant. James who has previously worked at Royal Hospital Road, Gordon Ramsay’s three-Michelin-starred Maze, Claridge’s, under the tutelage of Ramsay, and again at Maze, returning as the head chef working alongside Jason Atherton.

Head chef Jozef Rogulski has been promoted to executive chef and has previously held roles at Cliveden Country House Hotel, Tom Kerridge’s The Hand and Flowers and the Roux Brothers’ The Waterside Inn in Bray.

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.