Ben Tish has established himself as cooking at the forefront of modern Spanish and Italian tapas-style cuisine. With an emphasis on well executed, informal dining and sharing, flexibility is key. Prior to starting at Salt Yard in 2006, Ben spent his career working with Jason Atherton and Stephen Terry at various ground-breaking London restaurants, learning classical techniques along with inspired cooking formulas. Ben has also fronted the 3-rosette modern Italian Al Duca where he fell in love with the ingredients led approach of Italian cookery. Ben appears regularly on Saturday Kitchen, MasterChef and Sunday Brunch. Ben has also features regularly in the food columns of broadsheets and magazines and writes regularly for the Guardian, Independent and Noble Rot magazine. In 2012 Ben released Salt Yard: Food and Wine from Spain and Italy, a restaurant cookbook and in 2016 his second cookbook Grill Smoke BBQ, was published. His latest book, Moorish was published by Bloomsbury Absolute in 2019.