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LinkedinLocal chef Benjamin Mabley returns to national finals aiming to go “full guns blazing”.
Reading-born chef Benjamin Mabley is preparing to represent the region at the World Young Chef Young Waiter Young Mixologist England Finals 2026, taking place at The Peninsula London on 8th & 9th June.
Benjamin, who works at Hartwell House Hotel & Spa near Aylesbury, is returning to the prestigious competition for a third time. The World Young Chef Young Waiter Young Mixologist competition has helped launch the careers of hospitality stars including Gordon Ramsay, Marcus Wareing, Theo Randall and Mark Sargeant, and showcases some of the country’s most promising young chefs, waiters and mixologists.
Ahead of the finals, Benjamin spoke to Round & About about his earliest food memories, culinary inspirations and why he’s determined to take more risks this year.
Q. What’s your first food memory?
“Me and my family went to Majorca when I was about five. We ate at an outdoor restaurant on a boat. I ordered a kids’ meal and my mum ordered moules marinière. I liked hers so much that we ended up swapping meals. That’s my first real food memory.”
Q. What’s the first meal you remember blowing your socks off? Or any other inspiration to becoming a chef?
“When I first went to college, my dad took me to Restaurant Pétrus in London and we were lucky enough to get a tour. The standout dish was guinea fowl cooked sous vide with a mousse, Jerusalem artichokes and an amazing sauce. It opened my eyes to the whole fine dining side of cooking.
“As for becoming a chef, I didn’t really know what I wanted to do when I was at secondary school. Things started to fall into place when I met Daniel Richardson, who is now my Executive Chef at Hartwell House. I’ve also spent time with Jason Atherton and Adam Handling, who were big inspirations and helped me develop my own style of cooking.”
Q. Any teachers worth a shout-out?
“Stefan Greubel from the Royal Academy of Culinary Arts. He was amazing. He really helped build my confidence and understanding of the industry during my training.”
Q. Who’s your chef hero?
“Gordon Ramsay. He’s someone I’ve looked up to throughout my career. The standards he sets are incredible and I admire how he’s built such a successful business while still staying focused on the food.”
Q. What are your favourite local pubs or restaurants?
“The Nut Tree Inn in Murcott. It’s a Michelin-starred pub but in a really relaxed setting with fantastic food. That’s the sort of place I’d love to have one day – somewhere people feel comfortable but where the food is still exceptional.”
Q. What’s one thing you wish people knew about hospitality?
“The craftsmanship and time and effort that goes on behind the scenes. People often overlook just how much work goes into creating dishes, developing flavours and making sure everything is right before it reaches the table.”
Q. What do you love about Hartwell House – for anyone who hasn’t eaten there?
“I actually stayed there recently just after my wedding, so it was nice to experience it from the other side. You’re immediately struck by the grandeur of the house and the beautiful rooms. The team make you feel like royalty, but it’s also incredibly welcoming. It’s a great country house hotel that somehow feels like your own home.”
Q. Who would be your dream dinner party guests, living or dead, real or fictional?
“Definitely Gordon Ramsay and Thomas Keller. I’d love the chance to pick their brains and hear their stories. Having two chefs of that calibre around the table would be pretty special.”
Q. If you had a magic wand what would you wish for?
“My own restaurant. I’d love to run a countryside pub with a bit of grandeur; somewhere serving impeccable food that looks amazing but still has a relaxed atmosphere, great ales and a strong drinks offering. A bit like Heston’s pub in Bray.”
Q. Returning to Young Chef Young Waiter Young Mixologist England 2026, how are you feeling about coming back?
“It’s really exciting. This is my third time competing and every year I’ve learned something new. It’s an amazing opportunity, but there are definitely some nerves as well because the standard is always so high.”
Q. Why nervous?
“It’s a big competition and a real stepping stone. The people you meet, the exposure it gives you and where it could lead your career make it a huge opportunity. You want to do yourself justice and showcase what you’re capable of.
Q. Any key things about what you might do differently this time?
“Last time I probably played it a little too safe. This year I want to trust myself more, be more adventurous and really showcase my style of cooking. I’m going to go full guns blazing and see what happens.”
Whether his all-out approach delivers the title or not, Benjamin is clearly relishing the opportunity to test himself against some of the country’s best young chefs. The results of this year’s England Finals will be revealed on the evening of Tuesday, 9th June at The Peninsula London.
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