It’s the turn of Benjamin Mabley who is currently working as a chef de partie at Hartwell House Hotel and Spa. He did his training with the Royal Academy of Culinary Arts at Westminster Kingsway College and Hartwell House.

What do you love most about being a chef?

Being able to discover new flavours, ingredients and methods. You never stop learning and developing your skills every day. Service is the best part of the day; you can’t beat that feeling of serving what you worked hard to prepare and seeing the food look great on the plate.

Did you always want to be a chef? If not, what did you want to be when you were growing up?

At a young age, I wanted to be a racing driver, but I have always had a passion for food. For example, my favourite dish at just five years old was Moules mariniere. As a child, I was always exploring new foods but it was when I first did a competition in cooking that I found my passion. Hartwell House took me on as a volunteer and I have then progressed through the kitchen with them to where I am now.

Who has inspired you the most in your career so far?

I can’t narrow it down to just one chef but I love being able to see different chefs’ styles and techniques. This helps me to learn and adapt which helps me progress as a chef.

What do you like most about the Graduate Awards?

I have loved being a part of the Graduate Awards because I have been able to explore with new ingredients and flavours throughout the process. It has allowed me to develop my own ideas to become a more rounded chef and I have met good people to share the passion with along the way.

What is your favourite dish to cook?

Cannon of lamb with celeriac puree, braised lamb shoulder pomme anna, minted carrots and red wine jus.

How do you feel to be a finalist in the Graduate Awards?

I feel very excited to be in the final. It has given me a real determination to work hard as I want to be able to achieve the award and excel in it. If you work hard, this is a great opportunity to learn and get a lot out of the experience.

What advice would you give to those considering entering in 2022?

Make sure that you practice a lot so that you feel comfortable in the tasks. Enjoy it and take in all the information you can. Listen to all the feedback and learn from your peers.

How has this event helped you during the pandemic?

It has helped me to be able to focus and have a goal to work towards as well as allowing me to get thinking of new dish ideas. The different rounds have opened my eyes to meat I have never worked with or tasted so that has been a fun challenge.

What positives can you take away from the Covid-19 situation?

Whilst it didn’t feel like it at the time, Covid-19 has created a few positives including the chance for me to spend time watching videos, learning different cuisines and being able to develop new flavour combinations for myself and my family.