Episode 98: Ben Tish on Food, Culture, and the Future of Hospitality

In Episode 98 of The Ceres Podcast, Stelios Theocharous sits down with renowned chef and author Ben Tish to discuss the intricacies of the hospitality industry, the evolution of food culture, and the challenges faced by businesses in a post-COVID world. Tish, best known for his Mediterranean cuisine and multiple cookbooks, offers invaluable insights for business owners in the food industry, particularly those in hospitality.

One of the standout moments from the conversation is Ben’s candid reflection on his typical day. As the head chef at Norma in London, his days are filled with a mix of cooking, food development, and overseeing restaurant operations. Ben is deeply involved in refining the menu and keeping the team engaged, emphasizing the importance of creativity in maintaining a restaurant’s edge. He touches on how the pandemic reshaped his daily routine and his focus on getting back to basics, from food development to ensuring his staff is well-cared for. His dedication to improving his restaurant, both in terms of food quality and work environment, serves as an inspiration to anyone in the hospitality business.

Ben’s exploration of Mediterranean food, particularly his emphasis on Southern Mediterranean flavours, is central to the episode. His cookbooks, which blend history with culinary techniques, reveal his passion for storytelling through food. He shares his thoughts on the concept of authenticity in cooking, particularly how Mediterranean food has evolved over centuries and been influenced by various cultures. The conversation takes a deep dive into the idea of cultural appropriation in cooking, with Ben asserting that food has always been a blend of influences and that authenticity lies in the chef’s ability to connect with the ingredients and their cultural story.

One particularly poignant moment comes when Ben discusses the complexity of Sicilian food, which is shaped by Arab influences, challenging traditional notions of what is “authentic.” He draws parallels to the British food scene, arguing that the fusion of cultures can create something new and valuable while staying true to the essence of the ingredients.

A significant theme throughout the episode is the current state of the hospitality industry. Ben shares his thoughts on the challenges faced by restaurants, from staffing shortages to the growing problem of customer no-shows. As a restaurant owner in a competitive market like London, he reflects on the necessity of adapting business models to thrive, including implementing policies like deposits for larger bookings to mitigate losses from no-shows.

Ben also talks about the impact of Brexit on staffing in the restaurant industry, expressing frustration over the lack of government action to address the need for more workers. He discusses how rising wages and increased competition for staff are driving up costs, making it even harder for restaurateurs to maintain profitability. He highlights the need for a reset in how businesses and the government approach staffing, rents, and other overheads that the pandemic has exacerbated.

In the latter part of the episode, Ben reflects on the growing creativity in British food, particularly in the wake of the pandemic. He believes that British food is improving, with more chefs experimenting and elevating traditional British ingredients. However, he also acknowledges the challenges the industry still faces in terms of quality, ethics, and the pressure on chefs to balance work-life commitments with the demands of the kitchen. Ben’s vision for the future includes better animal welfare standards and a renewed focus on high-quality, sustainable ingredients.

Episode 98 of The Ceres Podcast is a must-listen for anyone in the hospitality or food industry. Ben Tish’s candid insights into the realities of running a restaurant, his commitment to authenticity, and his pragmatic approach to the challenges of today’s food scene make this episode both engaging and educational. Whether you’re a business owner, a chef, or simply someone passionate about food, Ben’s reflections will provide valuable takeaways for improving both your culinary offerings and your business operations.

If you’re looking to understand the evolving food culture, the complexities of running a restaurant in London, and how to adapt to the challenges facing the hospitality industry, this episode is for you. Tune in to The Ceres Podcast Episode 98 to hear more from Ben Tish and subscribe for more expert insights.