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Ben Tish

@ben.tish

101.7K
followers
793
following
Chef
Sunday Times magazine recipe columnist
Cook book author @bloomsburycooks
Also @cubitthouse
POSTS STORIES REELS TAGGED
The million dollar question .. #bentish #busy Comment ‘HUNGRY’ For The Podcast!
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Top Dog #bentish #jasonatherton Comment ‘HUNGRY’ For The Podcast!
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End of the world? #bentish #orange Comment ‘HUNGRY’ For The Podcast!
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If you are looking for a seasonal dish to cook this weekend, here is a delicious recipe from chef and Everhot owner, @ben.tish - Ben's Butternut Squash Parmigiana with Basil & Mozzarella. Serves: 4 Top Oven Temperature: 250°C Ingredients: 1 medium butternut squash, peeled and thinly sliced 500ml tomato passata 2 garlic cloves, finely chopped 1 tbsp olive oil 1 small bunch basil 200g mozzarella, torn 80g Parmesan, finely grated 50g dried breadcrumbs Sea salt and black pepper Method: 1. Preheat a roasting tray in the Everhot oven. Toss the squash with olive oil, salt and pepper and roast for 25-30 minutes until lightly coloured. 2. Meanwhile, cook the garlic gently in a saucepan with the olive oil. Add the passata and simmer for 15 minutes. Season and stir through a handful of torn basil leaves. 3. In a baking dish, spread a little tomato sauce on the base. Layer with roasted squash, mozzarella and Parmesan. Repeat until everything is used, finishing with tomato sauce and Parmesan. 4. Mix the breadcrumbs with the remaining Parmesan and scatter over the top. 5. Bake in the oven for 25-30 minutes until bubbling and golden. Leave to rest for 10 minutes before serving with a simple bitter leaf salad. Videography credit: @simon__tupper #BenTish #Everhot #EverhotCookers #Recipe #SeasonalRecipe
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🎉 Just over a month to go! Our 2027/28 Annual Food & Beverage Trend Summit is nearly here - and we’re bringing together some brilliant minds to explore what’s next for food & drink. From the future of healthy convenience and the changing face of food to the evolution of the great dining pub and the humble bean’s big moment, our speaker line-up is full of fresh perspectives, big questions and plenty of food for thought 👀 And there’s even more to celebrate this year as we mark 20 years of thefoodpeople! 🥂 📅 Tuesday 17th November 2026 💻 Virtual event 🌍 Join 3,300+ industry leaders, innovators, trendsetters and Champions of Change. 🎟️ Register now via the link in our bio! #thefoodpeople #FoodTrends #FoodAndBeverage #TrendSummit #FutureOfFood 🍽️ Can convenience food help us live better for longer? Meet George Taylor, Founder & CEO of Frive, who’s on a mission to change the way we eat, one meal at a time. From starting Frive in his one-bedroom flat to delivering more than 27 million meals, George knows a thing or two about turning a big idea into a growing business. At the summit, he’ll be exploring how health, convenience and personalisation are reshaping food & drink - and how brands can balance nutrition, taste, affordability and trust. Big ideas, real lessons and plenty of food for thought 👀 🔥 Who gets to shape the future of food? Meet Mursal Saiq, British Afghan pitmaster, live-fire chef and co-founder of award-winning Cue Point London. Blending American barbecue techniques with her Afghan heritage, Mursal is challenging perceptions, championing underrepresented cuisines and reimagining what inclusive hospitality can look like. At the summit, she’ll explore how culture, migration and identity are reshaping food - and ask the big question: who’s really getting a seat at the table? A conversation about food, belonging and whose stories get told 👀 The great dining pub… with a fresh twist 🍻 Meet Ben Tish, chef, restaurateur, cookbook author and Chef Director at Cubitt House, where he brings Mediterranean flair to the much-loved dining pub. From seasonal British ingredients to bold Mediterranean flavours, Ben is passionate about creati
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This cheerful group all work in @cubitthouse elegant pubs in Belgravia; Nottinghill; Marylebone & Mayfair - where @coatesandseely is BTG in each site & poured enthusiastically. The food is great: using locally sourced ingredients where possible & cooked imaginatively, with a twist, under Executive chef & author Ben Tish, whom I had the fun experience of working with @princessroyalnottinghill for a C&S dinner not so long ago. Their enthusiasm today was palpable - the decibels in the dining room reached a new high & we are delighted to have met so many of them & shown them the vineyards & winery. #coatesandseely #cubitthouse #ghfdrinks
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Lamb Kofta, Chickpeas & Green Pepper Lime Salsa 🎬 🍽️ From last week’s Sunday Times Magazine Recipe @ben.tish Shot for @thetimes Location @princessroyalnottinghill Commissioning editor @louisebamfordfenerci Assistant @ashleybourton_ Props @kemblehouse #foodphotographyandstyling #btsfoodphotography
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🚨 SPEAKER ANNOUNCEMENT 🚨 We couldn’t be more thrilled to announce the next speaker for thefoodpeople’s 13th Annual Food & Beverage Trend Summit, taking place virtually via Zoom on Tuesday 17th November 2026! 🎉 🎤 @ben.tish, Chef Director at @cubitthouse Chef, restaurateur and cookbook author, Ben Tish is known for his soulful, ingredient-led cooking that champions flavour above all else, with a long-standing love affair with the food and culture of the Mediterranean. Ben’s passion for Mediterranean cooking culminated in Mediterra, a celebrated cookbook exploring the sun-soaked simplicity and depth of this vibrant cuisine 🌞 Now, as Chef Director at Cubitt House, Ben brings his signature warmth and precision to all eight London pubs. His menus blend a respect for British seasonality with Mediterranean flair, resulting in refined yet generous dishes that feel right at home in our neighbourhood pubs 🍽️ We’ll explore questions including: 🍽️ What do diners actually want from the modern pub? 🌍 How can familiar dishes evolve without losing what makes them comforting, generous and recognisable? 🤝 How do you balance creativity, commerciality and the expectations of diners to create a menu that works in the real world? Ben will also share lessons from his experience leading food at Cubitt House, exploring the influence of Mediterranean cooking, the changing role of the chef, and what the future might look like for a new generation of dining pubs. 📅 Tuesday 17th November 2026 💻 Virtual via Zoom 🎂 And there’s even more reason to celebrate… thefoodpeople is turning 20! 🥳🎈 For 20 years, we’ve been bringing together industry leaders, innovators and Champions of Change to explore the trends and ideas shaping the future of food & drink 🌍💡 👀 Don’t miss out - head to the link in our bio to register your spot today! We can’t wait to see you there! 🙌 #thefoodpeople #TFPTrendSummit2026 #FoodAndBeverage #FoodTrends #Hospitality #RestaurantTrends #DiningTrends #PubCulture #FutureOfHospitality #FoodInnovation
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Looking for an easy dinner to cook this weekend? Try this traybake⁠ ⁠ 🗣️ This is a play on a panzanella — tomato, vinegar, onion and the bread mopping up all the delicious juices — here with the addition of roast chicken.⁠ ⁠ 🔗 Tap the link in our bio to read the full recipe by Ben Tish⁠
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A huge thank you to everyone who our attended our Sales Event at Coaley Mill earlier on today, and to @ben.tish for hosting such an fantastic day! We hope everyone had a fabulous time, and we look forward to welcoming you back to future Everhot events, for some more delicious food cooked in an Everhot 😋 #Everhot #EverhotCookers #EverhotEvents #Events #BenTish
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The whole of the team at Everhot would like to extend a massive thank you to @ben.tish for hosting todays brilliant 'Everhot Owners Day' event, and to everyone who attended. From offering hints and tips to cooking such delicious food, we loved seeing so many passionate Everhot owners learning from a top chef. Our next Everhot owners events are our 'Christmas On Your Everhot' days, being held here at Coaley Mill on Thursday 3rd or Friday 4th December. Tickets cost £55 per person, and this includes a light lunch - spaces are limited, so please call us on 01453 890018 to secure your spot! #Everhot #EverhotEvents #Events #EverhotOwners #BenTish
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Everhot 🤝 @ben.tish
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