Ben Champkin takes the helm at The Newt in Somerset's hotel restaurant, The Botanical Rooms
Ben Champkin has been appointed Head Chef at Teals
Meet the National Chef of the Year 2018 finalists: Ben Champkin
The Roux Scholarship 2016 final six: Ben Champkin
Ben Champkin Wins Kikkoman Masters Chefs Competiton
Ben Champkin has been appointed head chef at Teals in Somerset after leaving The Newt earlier this year.
Commenting on the new role, Ben said: “Teals is an incredible showcase of the very best of Somerset. This provenance really chimes with my style of cooking; championing what’s on our doorstep in simple dishes that let the ingredients speak for themselves."
He added: "It’s about flavour and texture in an unpretentious way and I can’t wait to build on this in Teal’s next culinary chapter.”
The Somerset-born chef first made his mark when he won Young National Chef of the Year in 2013 while working for Simon Hulstone at The Elephant in Torquay.
He then later went on to hone his skills as a sous-chef at Simon Rogan's three Michelin-starred restaurant, L'Enclume, before crossing continents to spend a transformative year at the three Michelin-starred The Restaurant at Meadowood in Napa, USA.
Returning to the UK, Ben assumed the role of head chef at the esteemed Michelin-starred Roganic, where his innovative approach and dedication to celebrating ingredients set him apart.
Among Ben’s signature dishes on the autumn menu are Salt baked pear, Colston Basset stilton, crisp walnuts & bitter leaves; Rainbow chard, torn Buffalicious mozzarella & anchovy dressing; and Wood fired Kuri squash, butterbeans & sage gremolata.
Ben works closely with Teal’s butchery and food market to reflect the seasons and make the most of what comes through the doors of the unique destination hub.
As well as a restaurant, Teals is a farm shop and food store set amidst the serene landscapes of Somerset.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
Ben Champkin has been appointed Head Chef at Teals
Ben Champkin takes the helm at The Newt in Somerset's hotel restaurant, The Botanical Rooms
Meet the National Chef of the Year 2018 finalists: Ben Champkin
The Roux Scholarship 2016 final six: Ben Champkin
Ben Champkin Wins Kikkoman Masters Chefs Competiton
