MEET THE CHEF – BEN QUINN, CANTEEN CORNWALL
Ben Quinn is a chef, coach, and founder of Canteen—a legendary, community-led café space in Cornwall—and Woodfired Canteen, a roaming events company celebrated for its long-table feasts in unusual locations.
What has been your most interesting/fun experience from your time working as a chef?
By far it has been the work I have done around the world laying long tables in unusual places. The farmers, the chefs I collab with and the guests who show up in the middle of nowhere, all helps create truly memorable meals.
Which chef do you most admire and why?
I admire any chef that has helped change the industry stigma around shouty, patriarchal, male dominated kitchens. Because these people have made the industry a safer and more creative space and it’s exactly that culture that will help it to strive and survive. In particular Emily Scott, who was doing it her way, way before it was supported and even safe to do so. Rose Gray and Ruth Rogers from The River Cafe who have inspired so many and the team behind Bab Haus in Wales who are, right now, showing what is capable with a positive culture.
What one piece of advice would you give to aspiring chefs?
Taste everything. Food should be delicious before it is perfect looking. We eat with our eyes but we remember how food makes us feel more. When you serve your food, you should feel excited for the person about to eat it. If you use this as a measure of your every day you will cook food that creates memories and that is how word of mouth begins. It’s the stories about the food you put in your mouth!
Do you have any interesting/unusual Christmas food traditions from your family?
Yes! Our cinnamon buns. These are the smell of Christmas morning for me. Ever since first having these with my wife’s family in Canada we have created them. You can try them for yourself at Canteen and each year, the team make 100s for guests to purchase on Christmas Eve to warm on Christmas Day. The house is full of cinnamon and warm bread. Brown sugar caramel sticks to your fingers and you can decide who gets the best one in the tray. The recipe is in my book, also available at Canteen.
