all about Ben

My passion for food started at an early age cooking for my family using ingredients from our garden. I enjoyed it so much that becoming a professional chef seemed a natural extension for me. Originally from Reading and now settled in Bristol, I have worked in independent kitchens around the City. I am currently furloughed from my job as a Chef at Muino, on Cotham Hill. Lockdown has made me realise how important food is for the local community and how it helps to bring joy to people in times of difficulty. Food is at the heart of life and should bring happiness to people everywhere.

The food I cook, like the menu at Muino, focuses on simple and bold flavours and encapsulates the ethos of Middle Eastern and Mediterranean cuisine – I love vibrant herbs and spices and use these to accompany slow-cooked roasted meats and carefully prepared vegetables.

The food of Israel and the Middle East is one of the most interesting cuisines in the world. My cooking celebrates the diversity of the region and focuses on simplicity, taste and good health.

about my food 

My Hachi achi! kitchen takes inspiration from the street food of Tel Aviv, the smoke and sizzle of Turkish mangals and the heady spices of North Africa. Only the best ingredients will do cooked for you with care and attention.

I cook a special Musakhan chicken dish traditionally eaten in Palestine and Israel. It’s roasted with authentic Israeli spices and served with sides such as hummus and zhug, a Yemenite hot sauce.
I offer homemade shawarma style wraps, with my own organic laffa bread containing slow-roasted lamb shoulder or if you prefer, a fully vegan za’atar cauliflower alternative.

All food is sourced from quality suppliers within the Bristol area, with the meat being supplied locally by Buxton Butchers.