Ben Howarth is stepping down as head chef of The Nut Tree Inn

The Staff Canteen

Editor

Ben Howarth has left his position as Head Chef at one Michelin-starred The Nut tree Inn after two years of working there.

After four years working at the Michelin starred restaurant in Oxfordshire, Ben Howarth anounced that he was leaving in an Instagram post. The post described it as an end to “another fantastic chapter”.

He wrote that there had been “Many ups and downs over those years, some incredible challenges overcome, and [and that] I’ve been lucky to meet many many wonderful people who’ve walked the doors in that time too.”

He especially thanked his friends and the owners of The Nut tree Inn, Mike and Imogen “for their support, kindness and friendship that has spanned for over 15 years now”.

He finished his post by stating he was looking forward to the future and to come back to The Nut Tree as a guest but along with that he was also “Looking forward to the next challenge and excited to see what next year offers."

The Nut Tree Inn is a traditional village pub owned by Mike and Imogen North that serves modern British food as well as being a place to stop for a pint. First opened in 2006, it has held a Michelin star for thirteen consecutive years.

Commenting on his departure, The Nut Inn owner Mike North said: "Ben has been a great support, along with all of our team, in maintaining our reputation and accolades. Both Imogen and I remain the owners and operators of The Nut Tree and we have no plans for this to change."

"We wish him all the best after the birth of his son and with their relocation down south. We are looking forward to seeing him very soon and remain great friends."

Ben joined The Nut Tree in the summer of 2019, prior to which he was the national executive development chef at Thomas Franks'. The chef has a raft of experience in the country's top kitchens, having held high-ranking positions at at The Hand and Flowers, Le Manoir aux Quat' Saisons and Read's restaurant, as well as undertaking stages at Noma and Amass in Copenhagen.

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