About Ben Hirst
UK-born chef Ben Hirst has lived and worked in Italy for twenty-five years. It was his search for Italy’s finest ingredients that first brought him to the Valle di Comino.
He has worked in the kitchens of some of Europe’s greatest chefs, including the Michelin-starred restaurants of Fergus Henderson (St John’s, London), Pierre Koffman (La Tante Claire, London), Michel Rochedy (Le Chabichou, Courchevel, France), Gualtiero Marchesi (L’Albereta, Erbusco), and with Mary Paollilo at Enoteca Ferrara, winner of the Best Enoteca in Italia Gambero Rosso, in Rome.
Most recently, at cucinamusia, Ben fused fine-dining with a contemporary gallery experience. He co-created Necci, a popular neighbourhood bar and community hub in cool Roman suburb, Pigneto, where almost everything was made in-house.
Ben’s menu focuses on the cuisine of central Italy, with an occasional modern British twist. He is a passionate advocate for nose-to-tail eating – a philosophy that shows maximum respect for the animal by letting nothing go to waste; for the Slow Food movement; and for a short, straight line from the producer to the plate.