Do you have an amazing idea, but need advice on how to make it a reality?

Or do you have an existing business – one that needs help, or one that you’re looking to push forward to even greater success with a fresh injection of new ideas? Perhaps your work atmosphere feels a little flat, your team need inspiration, your menu needs shaking up or your kitchen could be more efficient and cost-effective?

Harbour & Jones continue to work with Ben and PuzzleProjects on a number of different food events; over the last nine months he has hosted inspirational training days for our chefs (who have commented, ‘eye opening’, ‘best training session they have done’), wowed with his #SmallPlates concept within our staff restaurants, and provided some genuine food for thought with some spectacular dishes at our inaugural Trend Talk. 

The half hot tom yum and parsnip soup is still being talked about and in fact I think if I close my eyes I could still taste it.  Everything he does is carried out with extreme precision (the mise en place is a lesson in itself!).
 
Ben thinks about food in a parallel universe!  The way he is able to garner such intense flavours is truly mind-blowing and he is very happy (dare I say, prefers) to push boundaries.

In this day and age, Ben also has a strong understanding of the power of his (very on-trend) branding and social media presence. We look forward to embarking on more adventures with PuzzleProjects!

- Sally Jones, Sales & Marketing Director, Harbour & Jones

“I asked Ben to spend a week with us after seeing him demo and following his early career; I admire Ben’s creativity and flair and was very interested to hear his opinions on my food, the workings of our kitchen and the dining experience at Titchwell Manor as a whole.

The short time Ben spent with us was very successful. A lot of the feedback and advice we put into practice immediately and I believe it made an instant improvement as well as long term benefit; we still have techniques on the menu that Ben showed us.

He had a nice manner, which helped all the staff to be receptive to his suggestions, and was very professional throughout his time with us.”

- Eric Snaith,
Chef/Owner, Titchwell Manor Hotel

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