The English Bar & Grill with Head Chef Ben at The Rubens At The Palace✨

I'm Ben Keller, I'm Executive Chef of Reuben's Hotel and I've been working at the Reuben's for about seven and a half years now. So with English broad menus done on local produce, local suppliers, we try to use the best of British ingredients. Seasonality is very important to us and the sustainability side of things as well. Beef Wellington is something that we always enjoy cooking as chefs so that when we slice it, we're always looking to see if it's cooked medium rare. There's something about cooking it and tasting it, it's just a great process and I can say that beef wellington is probably one of my favourite dishes that we like doing in the grill. Some of our dishes are theatre based, so we've got an amazing steak diet and it's flambéed at the table and we also do Dover sole, crepe suzettes, anything table side just gives a bit of a wow factor for our guests. They see the flames go up and everyone gets their cameras out and not many restaurants do that as well, so that's really the twist on the dishes. I'm always searching for new ideas, looking at ingredients, seeing what our competitors are doing, always know not to overcomplicate our dishes and just really like showcasing what we have to offer, making sure everything's tasty and well presented. I've got an amazing team, you know we don't really try and keep secrets, we try and really share everything, share our knowledge, work together, teamwork's very important to us. We've got an open kitchen, so we're always on show, so there's nothing really to keep a secret. I think our staff are amazing, they're very friendly, their service orientated, there's that attention to detail and we just give a nice personal touch to our guests when they come through the door.