Ben Dulley, worked as a chef in some of the best kitchens in the country for over a decade. In recent years Ben has been the Head Chef at the multi-award winning Cotswold Dining Pub, The Kingham Plough, and it was during his time here that Ben developed a passion for cured meats.
Ben spent five years heading up the kitchen at the Plough and used his time there to learn about, and produce, charcuterie of all types for use on the menu. Ben believes that it is through his role as a chef that he has come to understand what makes a quality food product and it is this passion for excellence that has driven him throughout all his roles and will continue to do so in his own company.
SaltPig is more than just Ben though. His wife Sam is the one who gets things done working in the background to make sure the admin side of things is up to date, and allowing Ben more time to play with his food! Their two children, although still young, are very keen taste testers and may prove to even more useful in the future, making SaltPig a family enterprise!
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