Meet the team: Ben Smith

Our team make us who we are — they’re the people on the ground giving the pubs all the personality we know you love. This month, we’re shining a light on someone who works away behind the scenes, our Head Chef at the Duke, Ben Smith.

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Tell us about what you do up at The Duke of Hamilton

I am the Head Chef up at the Duke, recently promoted from Sous Chef. I started out as a chef de partie, so things have moved quite quickly! My role is all about developing the food for the pub, as well as cooking it, of course. I love being able to be so creative with new dishes and menu layouts. It’s not my first role as a head chef, but I would definitely say it’s the best. We’ve just added two new chefs to the team, so it’s an exciting time for everyone.

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How did you start out in the kitchen?

I started working in a kitchen at the age of 15. I skipped college and am completely self taught when it comes to being a chef. I learnt from all the chefs I’ve worked with along the way instead, and it’s served me well. I made my way to the Duke through a good friend and old colleague of mine, Didz, who is Head Chef at The Clifton. He needed chefs for a new pub in Hampstead, so I decided to make the move from Swansea.

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What were you up to before the Duke?

I was at a restaurant called Loki, and before that I was Head Chef at a vegan restaurant and café/bakery in Swansea. I loved making fresh bread every day but it was a different style of food to the direction I was ultimately looking at going in, so I decided to move back to the culinary delights of London.

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What’s the absolute best thing you’ve ever eaten?

What a tough question! I’ve been lucky enough to eat so much good food over the years. I think the best has to be a two-Michelin star Japanese restaurant in Amsterdam. It was a 14-course set menu and there were things on it I will probably never experience again. Unfortunately, I can’t remember the name of it but the experience will always stay with me.

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What’s your favourite Duke menu item, past or present?

My favourite dish is one we had on recently – halibut with celeriac purée. It’s such a simple and classic dish that I changed around a bit and made my own. I’m really proud of it and our customers loved it, so it’ll definitely become a mainstay in coming weeks.

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Tell us one thing about you we probably don’t know

One thing you may not know is that I am also a fully qualified carpenter, and I also could have been a professional footballer. I was invited to attend Manchester United School of Excellence and then the academy, but unfortunately I had a serious injury and had to concentrate on doing something else. Lucky for me, I found something else I had a big passion for very early on in my life, and here I am!