Ben, 20, gained his Professional Chef Diploma at Westminster Kingsway College and now works at Koffmann's, which he refers to as his 'second home'. Having successfully seen off competition from other young British chefs to represent cooking for the UK at WorldSkills London 2011, Ben will be up against chefs from 34 other countries in the competition's final in October. The young chef said: "I am a bit nervous about the final but most of all I'm looking forward to it. All of my family are coming to watch me and none of them have seen me cook properly before apart from a few practices at home, so I'm looking forward to having the chance to show them and everyone else what I can do. "Above all, it's a great opportunity to showcase the UK's hospitality industry and I'm proud to be representing the industry which has a fantastic record for producing talented young British chefs." Ben has been mentored throughout the selection process by Michael Godfrey, executive chef at Eton College and a well-respected member of The Craft Guild of Chefs. Using the range of professional equipment in Reynolds' development kitchen, Ben was able to create an environment similar to the WorldSkills London 2011 competition whilst gaining tips from its Food Development team, led by Ian Nottage. Nottage said: "Here at Reynolds, we're really pleased to be able to support some great young talent who are our chefs of the future. We're keen supporters of British farmers and local produce and it's a privilege to be able to nurture our home grown talent too." Presented with rabbit saddles as his key ingredient on arrival, Ben was then given a tour of Reynolds' 140,000 sq. ft. temperature-controlled facility by Nottage and allowed to choose ten items to accompany the rabbit. An hour and a half later, Ben presented a main dish incorporating saddle of rabbit, baby vegetables and a red wine reduction. Reynolds is the official supplier of fresh produce to WorldSkills 2011.