Sodexo Prestige chef Ben Harrison won the Sports and Leisure category in this year’s Food Service Management (FSM) Magazine Awards.

Ben, who has worked as head chef at Royal Botanic Garden Edinburgh (RBGE) for the past four years, has a reputation for innovation, dedication and commitment to using fresh, local and sustainable produce.

RBGE runs an Edible Gardening Project to help people to grow their own vegetables and fruit by offering advice on how to get started. Ben uses produce from the on site demonstration Edible Garden in his menus at the venue’s Gateway Restaurant and Terrace Café.

He started his career as a sous chef with Sodexo Prestige in 2003 and worked his way up to become head chef at RBGE playing a leading role in the 2009 opening of the Gateway Restaurant.

The FSM Awards, which honour the elite within the food service industry, were held this week at the Grange Hotel, Tower Bridge, London.

Ben said: “I am thrilled to receive this award as it is really a reflection of all the hard work and dedication of the team at RBGE. 

“I am passionate about using sustainable and fresh food in all my dishes when possible, so having the ‘Edible Garden Project’ so close to our kitchen is brilliant. Whatever is fresh and in-season in the garden we can use in our dishes and it makes a real difference to the quality and taste of our food. This award is something the whole team can celebrate.”

Chris John, managing director, Sodexo Prestige and Corporate Services, said: “Ben is a worthy winner of this award. His creativity and passion for food is clear. He is a great ambassador for the company - a truly talented chef who delivers the highest standards consistently for his client and customers.”

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