Ben Ebbrell is a professionally trained chef with a 1st class honours degree in ʻCulinary Arts Management.’ As Co-founder and Chef of Sorted Food, he spends much of his time at the centre of one of the world’s most dynamic and engaged food communities. Constantly on a mission to find new ways to turn people into awesome home cooks.
Sorted Food celebrates what really spurs him on… quick, simple, accessible cooking designed to inspire, entertain and accidentally educate an online generation of foodies.
Having written and published more than a dozen cookbooks, showcased well over a thousand videos online and presented a live theatre show… he cooks the Sorted way: No frills, no nonsense, no barriers… just an appetite for cracking fuss-free food, heavily seasoned with friendship and fun.
Ben has also co-presented ITV’s Saturday morning show ‘Munch Box’, has appeared on Channel 4′s lunchtime series ‘What’s Cooking’ and made TV appearances on the ‘TODAY Show’, BBC’s ‘Young Apprentice’, ‘Jamie and Jimmy’s Food Fight Club’ and ‘Perfect’. Not to mention countless live food demos across the country at various food festivals, including the main theatre stage at the ‘BBC Good Food Show’.
Ben is a regular public speaker at industry events confidently addressing topics around the power of an engaged community, the impacts of social media on food trends, and the value of a direct dialogue with a Millennial and Gen Z audience. Ben has spoken to and consulted C-suite boards at huge corporations and delivered KeyNotes at events including Google’s BrandCast, YouTube’s Pulse, Gulfood Innovation Summit, DigiPublish, the World Travel Market and YFood.
Sorted Food has more than 2.5 million subscribers and the content is watched for more than 50k+ hours globally every day. This has led to a hugely loyal and engaged community around the world.
“I’m most at home when sharing or cooking what I’ve learned from our global audience. I’m very lucky to have a direct and trusted relationship with millions of the next generation of foodies… that’s invaluable when we all look towards the challenging future of food ahead of us.”
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