Ben was born in London to family of foodie nature lovers, moved to a small holding in Cornish countryside at the age of 7 where family raised animals grew food, pursued self sufficiency.
He became a chef at 16 lucky enough to work with great chefs of notable backgrounds who inspired and encouraged me. He returned to London at 21 working stints at number of Michelin starred and top end restaurants before landing first head chef role working at an ecologically focussed social enterprise restaurant where he realized the possibility of synthesizing passions for food and nature, which began a life mission of seeking to how to positively influence the well being of people, life in general and the planet through food.
He became obsessed with fungi, and plants started studying permaculture, gained qualifications in horticulture, and continued finding solutions in being closer to nature, especially through foraging mushrooms.
