Ben has been cooking for over 20 years around the world including Brazil, Thailand and closer to home in Spain, Holland, France and all over the UK.
During this time, Ben has evolved his style of cooking to focus on creating delicious dishes showcasing the best seasonal local produce. At the heart of all his menus are three principles…
Looking for someone to cook for you in your home, check out our gallery to see some of the dishes we have cooked.
We have the perfect space for you corporate event no mater how big or small
You wont even know we were there with no washing up left for you and the kitchen left as we found it.
Drop Off Catering
We can drop of anything from bagels to a hog roast and everything in between.
The Old Fire Station
Ben is currently working as the development chef for TOFS in Tonbridge.
Developing the food offer in the café at the Old Fire Station as well as all of its hospitality and events
Eat the seasons
Loving the autumn vegetables
The change of the seasons
For me blackberries mark the end of summer and the plums mark the start of autumn. Our seasons seem a bit all over the place at the moment but we are well into autumn now with lots of delicious fruits and vegetables at their best. Blackberries, Plums, Sweetcorn, Figs and Butternut squash.
Autumn breakfast hash
- 200g New potatoes
- 200g Beetroot
- 200g Butternut squash
- 200g Leeks
- 1 Red onion
- 60g Hazelnuts
- 25g coconut oil
- 120g feta
- 140g rocket
- 4 large free range eggs
- Rapeseed oil
- Salt and Pepper
Dice red onion, beetroot, potato, leeks and squash and place onto a
baking tray with hazelnuts, season with salt and pepper and drizzle with coconut oil, then roast in the oven at 180°C for 40 minutes.
Wash rocket and spin dry then place on the plate, crumble feta on top then fry the eggs in a little rapeseed oil seasoned with salt and pepper.
Spoon the roasted vegetables on top of the rocket and feta and top with fried eggs.
7th & 8th February
Join Chef Rob Dant and his partner in wine Natalia Gonzalez for an evening of gastronomic delights to warm the soul on these cold winter nights.
14th & 15th February
Join Ben Sulston for a 4 course dinner showcasing some beautiful Kentish winter produce at The Old Fire Station.
Julie’s Cook Book Supper Club
For her February Cookbook Supperclub Julie takes us on a pescatarian food adventure with one of her heroes, Rick Stein. Julie met Rick whilst she was in the MasterChef process and was a little star struck to say the least and glad that he wasn’t one of her judges, when she nervously presented her sea bass dish.
“Wow last night’s secret supper club was faultless! We were blown away by the hospitality, the food and the surroundings. Giving some of the top London restaurants a run for their money – thank you for a really brilliant night.”
“We were lucky enough to bag tickets for Ben Sulston’s pop up event, and we can see why these TOFS events have become so popular! There was a fantastic, friendly atmosphere from the very start, and eating a top restaurant standard dessert under the fairy lights was the highlight of our evening.”
“What a wonderful night, the food was gorgeous and the whole experience was overall perfect. Would have you back in a flash.”
“Ben, thank you so much for the amazing food you prepared for our party of 10 last night. Having been to your pop up at The Old Fire Station, I’d raved on about how good it was. Due to your popularity and demand, they were selling out like hot cakes, hence booking a private dinner party. Everyone had a fantastic time and were blown away last night. We will be booking again.”
“We have had so, so many comments about the food – my favourite was the venison (so hard to cook perfectly for 31 people) but opinion was divided on which was the best out of all 3 courses (indeed I have never heard so many people rave about desert before!). Also everyone loved the interactive style with chef Ben Sulston, it’s such a great touch.
Sam, Ben and all of the staff worked tirelessly and it really was such a special night for us as TOFS is a huge part of our Tonbridge life!”
Get in touch
Let’s chat about your event and catering requirements