Top food gong for capital cook

Botanic Garden chef triumphs in UK awards

• Ben Harrison (centre) with David Gravells (left) and FSM’s Charles Campion.
• Ben Harrison (centre) with David Gravells (left) and FSM’s Charles Campion.

EDINBURGH’S Ben Harrison, head chef at the Gateway Restaurant and Terrace Cafe at the Royal Botanic Garden Edinburgh (RBGE), had cause to celebrate recently after snapping up a top UK-wide food award.

The chef topped the Sport and Leisure category at the annual FSM Awards.
Harrison, who is employed by catering firm Sodexo Prestige, was recognised for his use of locally-sourced produce from the Botanic Garden.
Working in collaboration with the Botanic Garden’s ‘Edible Gardening Project’, Harrison uses fresh fruit, vegetables, herbs and other plants grown on site in the menus at the Gateway Restaurant and Terrace Cafe.
Chris John, managing director at Sodexo Prestige and Corporate Services, said Harrison was a “worthy winner” of the award.
“His creativity and passion for food is clear,” said John.
“He is a great ambassador for the company – a truly talented chef who delivers the highest standards consistently for his client and customers,” said John.
Harrison said he was “thrilled” to receive the award as 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,” said Harrison.
“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.”