Chef, food writer and Everhot owner, Ben Tish joined Cubitt House in 2022 as Chef Director and has since played a central role in shaping the food across its collection of pubs. Working closely with each kitchen, Ben develops menus that are rooted in the character of the individual pub, drawing on his signature Mediterranean flair, whilst allowing every site to feel distinct and locally grounded.
Ben Tish is widely regarded as a leading voice in Mediterranean cooking, known for his unwavering focus on ingredients and produce-led cooking. He has published six acclaimed cookbooks to date, including Moorish, Sicilia, Grill Smoke BBQ, Salt Yard Food & Wine of Spain, and most recently Mediterra. His food is informed by years spent travelling and cooking across Europe, with particular influence from Spanish and Italian cuisines.
In 2019, Ben opened Norma, a Sicilian–Moorish restaurant on Charlotte Street, to critical acclaim. That same commitment to flavour, provenance, and thoughtful simplicity now underpins his work at Cubitt House. Menus are carefully tailored to their setting, shaped by the seasons and by close relationships with trusted suppliers, ensuring each pub has its own identity while sharing a common dedication to quality and hospitality.
We recently caught up with Ben to find out how he is settling into life in the countryside!
First of all, please tell us a bit about yourself.
Everhot owner, Ben Tish
I am Ben Tish, a chef and food writer, and I am the Chef Director of Cubitt House, where I curate the menus, focusing most on British produce whilst leaning into the Mediterranean flavours that I know and love. I opened Norma back in 2019, and have written six cookbooks, most recently Mediterra. Each one was inspired by the years I spent travelling and cooking across Europe. I am always in the kitchen, and I have loved being surrounded by nature since moving to the countryside.
Tell us about the kitchen in your new home.
The kitchen has such a great airy space. It overlooks the garden, with a kitchen island in the centre, and the cooker has transformed it into the heart of our home. We inherited some lovely olive wood units, which led to me choosing the mushroom coloured Everhot. It just goes perfectly and really is a game-changing piece of kit. I haven’t had a full winter yet, but I’m looking forward to it heating up the kitchen in the colder months to come.
Other than cooking, how do you use the space?
With the kitchen being the heart of the house, we are always in there. I work in there, whether cooking, shooting videos or sending emails! We have been entertaining a lot of in there already. The kitchen leads out into the garden, and it’s the most used room in the house!
Ben Tish’s countryside kitchen.
As a successful chef, what was it that drew you to an Everhot cooker?
As I was moving to the countryside, to a property with no gas, I wanted something that would fit well into the landscape, that was electric. The Everhot’s are exceptionally stylish, with a classic yet contemporary design, which really drew me in. Coming from a professional chef background, I wanted a cooker with a multitude of functions. The induction hob has had a lot of use this summer, as it’s so easy to whip up something quickly!
As your cooker has a hot plate, simmer plate and an induction hob – how are you making the most of this flexible way of cooking at home?
The induction is brilliant for fast cooking, and you can cook straight onto the hot plate which I love! The hot plate is perfect for flatbreads, but also for steaks and fish. As it’s on all the time, you don’t need to mess around too much either. The simmer plate is great for keeping dishes ticking over. It hugely appeals to my chef side, with different cooking options similar to that in a professional kitchen.
You are known for your love of Mediterranean food – so what is your favourite meal to cook at home on your Everhot?
Ben Tish cooking on his hot plate, simmer plate and induction hob.
I would say flat breads at the moment. I love making them on the hot plate – it makes fluffy ones, nicely charred. The ovens are amazing for roasting, and my best roast chickens have been cooked in my Everhot!
With 20 colours to choose from, how did you pick the colour of your cooker?
We inherited some lovely olive wood kitchen units which paired perfectly with our mushroom cooker, so that was a really easy decision to make!
As a new Everhot owner, how would you describe your experience living with an Everhot cooker?
Put simply, it’s a game changer. It appeals to my professional chef side, but it also suits our countryside setting so well.
What is the one piece of advice you would give to someone considering an Everhot cooker?
I would definitely suggest you attend a demo day. You really get to explore everything the Everhot has to offer, going into detail and learning about all the different things the cooker can do.
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