Meet the talent behind the tastes: introducing our Head Chef, Ben Hobson

Ben brings a wealth of experience from some of the UK's most celebrated kitchens to Outbuildings

If there's one thing we're passionate about here at Outbuildings, it's good local food - as you'll know if you've eaten with us in our onsite restaurant, the Cart Shed. Of course, we never rest on our laurels when it comes to giving you the best dining experience in West Dorset (even if we do say so ourselves), which is why we're delighted to introduce the driving force behind our newest foodie offering: our incredible Head Chef Ben.

Originally from Dorchester and returning to Dorset after 16 years in London’s top kitchens (including being Chef Director at Bob Bob Ricard City and Senior Sous Chef at Michelin-starred Galvin at Windows), Ben brings with him classical training, big-city experience, and a deep love of hospitality. We sat down with him to talk about his journey, his philosophy, and what guests can expect from this exciting new chapter at Outbuildings.

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Can you tell us about your journey into the kitchen and what first drew you to becoming a chef?

Ben: "Food has always been interesting to me, but when I was younger, I thought a military role would suit me best. After spending time working part-time in coffee shops and the like throughout my school life, I grew an appreciation of the hospitality industry and all aspects of running these types of businesses. The order and formality, I naturally liked, but I also enjoyed the craft of working to deliver high standards again and again. It was at college that it became clear that my skills really suited a life in hospitality - so here I am!"

How did your time at iconic London restaurants Bob Bob Ricard City and Galvin at Windows prepare you for your role here at Outbuildings?

Ben: "They’ve given me structure and perspective. London kitchens teach you precision, consistency, and resilience, but they also remind you why you cook in the first place. I’m ready to bring that experience to a restaurant and foodie experience that feels more personal again."

What attracted you to Outbuildings?

Ben: "The feel and love that is present at Outbuildings, from the team on site to the heart that has gone into creating the rooms and experiences. Also, the menu: its evolution, direction, and solidity. Coming to Outbuildings gives me an opportunity to get back to cooking for guests again, something that slowed as my role changed at BBR. Here, I can cook thoughtful, clean and unfussy dishes with a focus on traditional excellence - which comes from my classical French training."

Thoughtful, simple, beautifully executed dishes that let the local ingredients shine

What does a great dining experience mean to you beyond the plate?

Ben: "It's about real hospitality. By that I mean anticipating and acting accordingly to guests’ requirements and needs. Creating an atmosphere to make anyone, from any place in their life, feel at home. This is something that permeates every aspect of the Outbuildings' experience already; it's my pleasure to deliver this from the kitchen also.

Are there particular producers or suppliers you’re passionate about working with locally?

Ben: "Currently, I’m enjoying working with La Chasse food suppliers, aka: the 'hunter-gatherers for chefs'. They have a diverse range of quality Dorset and Somerset produce available from venison and duck, to fresh vegetables and dairy.

What inspires you?

Ben: In the kitchen, I'm constantly inspired by Asian chefs, their work ethic, their food and creativity. In life, my beautiful son and wife inspire me every day!

What are you most looking forward to being a part of the Outbuildings' team?

Ben: "Working with the wonderful team here, raising other chefs to be as good as they can be, and playing with interesting and exciting ingredients. If possible, I'd like the culinary experience to be the best bit (although with such incredible rooms, experiences and service, I know this might be a tall order!). Guests who've been before should definitely come again to see how the food offering has grown. Those who haven't been are in for a fantastic time."

What is the one dish that perfectly represents you? Porridge and blueberries.

The Cart Shed Bar & Dining is open daily until 10 pm for overnight guests. If you're not staying with us, you're welcome to join us for dinner from 5:30 pm - 8:30 pm (please book in advance).

Join us for a tipple or for an incredible meal, even your four-legged pal is welcome

Happy dining!

The Outbuildings Team