About Me

I’m Ben, a farmer’s son who grew up on our family farm tucked away in a corner of the Blackdown Hills. As I was growing up, I developed a genuine love for food—how it’s grown/reared, and how it’s cooked.

This led me to pursue a career as a chef:

·       I started off at the Michael Caines Academy at Exeter College.

·       After college, I worked at the wonderful bistro Augustus under Richard Guest in Taunton.

·       From there, I spent four years working in Port Isaac for Nathan Outlaw * *, taking time to learn from one of the country’s best chefs.

·       I spent a summer working at Crocadon* Farm Restaurant near Saltash, which opened my eyes to the possibilities of sustainable farm-to-table dining.

·       I then had the opportunity to be Ben Champkin’s sous chef as he took over The Catch in Weymouth. I found the fun in creativity and had a chance to solidify the values I had learnt.

Alongside all of this, I was fortunate enough to travel, stage, and learn at incredible restaurants, notably:

·       L’Enclume** in the Lake District

·       Amisfield***, Queenstown, New Zealand

·       Smyth***, Chicago

·       The Harbour House**, California

In 2025, I entered the South West Chef of the Year competition and won Best Dish in the final.

 With a growing desire to return to the farm, I’m now home, still carrying the same passion and love for food and cooking. I have started my own company, Kittow Dining Co., and will be bringing all the skills and experience I have gained to private dining and pop-up restaurants.

The Farm

We run a herd of Aberdeen Angus cattle on our small farm in the Blackdown Hills. They are grass-fed all year round on old pastures and allowed to fatten in their own time. Kittow Cattle is the family-run business, farming the land, rearing the cattle and selling the meat through boxes. It’s a privilege to be back farming, carrying on as the 5th generation. It is a rather special thing, being able to use and work with our own beef.