Ben Tish – Why I Walked Out on ‘Bully’ Marcus Wareing & Why I’ll Never Return To My Restaurant!

Today we’re joined by a proper legend of the industry in multi-award winning chef and cookbook writer Ben Tish, who takes us through his remarkable career which started off in Skegness working with Jason Atherton in an unappreciated fine dining restaurant and has ended up 25 years later with him being one of the most respected chefs in the country. From being physically bullied by Marcus Wareing to working alongside some of the greatest chefs in culinary history to opening the critically acclaimed ‘Norma’ and writing some of the most read cookbooks globally, Ben has lived through it all and today reveals all the highs and lows in his journey and of course all his greatest previously untold stories!
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0:00 – Introduction to the Podcast and Delhi
0:19 – Introducing Ben Tish
0:37 – Ben’s Role as Chef Director
1:01 – Discussing Ben’s Favorite Menu
1:55 – Ben’s Love for Mediterranean Food
2:07 – Opening of Norma and Its Impact
2:53 – Ben’s Obsession with Sicilian Food
3:45 – Unique Aspects of Sicilian Cuisine
4:44 – Ben’s Favorite Sicilian Dishes
6:16 – Favorite Italian Restaurant in London
7:00 – Deli Steady Cook Game Introduction
8:17 – Ben’s Food Memories from Childhood
9:25 – Grandma’s Cooking and Jewish Heritage
10:29 – Recipes and Techniques from Grandma
12:11 – Ben’s Culinary Journey to London
14:15 – Experience at The Ritz
17:24 – Transition to Working with Jason Aiton
18:22 – Memorable Dishes from Coast
19:35 – Insights on Other Chefs Like Mark Sergeant
20:29 – Learning from Different Culinary Philosophies
20:43 – Working with Marco

20:59 – Walking Out

22:27 – Importance of Experience

23:30 – Cooking Techniques

24:48 – Signature Dishes

25:56 – Memorable Failures

28:36 – Go-To Menu Items

29:59 – Cooking Hacks

30:56 – Best Dish of the Year

31:37 – Go-To Drinks

33:01 – Morning Rituals

34:00 – Experience in the Highlands

36:22 – Menu Highlights

38:16 – Expanding the Business

39:48 – Challenges Faced

00:39:58 – Introduction and Learning Curve
00:40:03 – Best Restaurants in London
00:40:10 – Bestselling Cookbooks
00:40:17 – Favorite Cookbook and Recipe
00:40:26 – Inspirations from Sicilian Cuisine
00:40:34 – Writing Process for Cookbooks
00:41:05 – Upcoming Book: “Medaterra”
00:41:22 – Exploring Mediterranean Cuisine
00:41:47 – Recipe Teaser: Charcoal Grilled Pork Chops
00:42:09 – Cooking Demonstration Plans
00:43:03 – Go-To Delivery Orders
00:43:16 – Favorite Chef in London
00:43:42 – Favorite Place to Eat
00:44:04 – Cooking Station Setup
00:44:30 – Delicious Borax and Hot Honey
00:45:00 – Elevating Dishes with Hot Honey
00:45:07 – Discussing Joros and Recipes
00:46:01 – Favorite Midweek Dish
00:46:11 – Healthy Cooking at Home
00:46:56 – Favorite Meal Deal Combination
00:47:20 – Go-To Spice or Ingredient
00:48:01 – Random Fridge Snack Combination
00:49:15 – Guilty Pleasures in Food
00:50:25 – Go-To Weeknight Restaurant
00:51:11 – Favorite Dining Experience
00:52:41 – Go-To Pub Recommendations
00:53:34 – Hidden Gem Pub
00:54:45 – Dream Long Weekend Getaway
00:55:50 – Recent UK Trips
00:56:26 – Ready Steady Deli Segment
00:57:44 – Preparing a Curry
00:58:02 – Go-To Three Course Meal