Ben Radford

The Path

Since 2012, Ben Radford has held the Head Chef role at Timberyard, and the restaurant’s measured style has remained closely associated with his direction. The work is not just about running service; it is about maintaining a kitchen discipline where timing, consistency, and atmosphere all sit on the same line. In that sense, the title covers more than oversight: it means keeping flavour, team rhythm, and identity aligned year after year.

The Work Today

At Timberyard, the cooking under Ben Radford is built on technique that functions as part of the restaurant’s vocabulary. Preservation and texture are central to that language, with curing, smoking and pickling given real weight in the kitchen’s output. As Radford notes, a lot of people instantly associate those methods with Scandinavian cooking, and the association is useful: it points to food shaped by process as much as by ingredient. That approach gives the plate a clear structure. Flavours are layered, edges are kept clean, and each component is handled with an eye to how it will sit in the full dish. Under Radford’s direction, Timberyard’s food stays attentive to seasonality and craft, while also holding the room with a calm confidence rather than force.

In Their Words “My brother and I are the ones who are at the helm, and the dynamic does work but as with any family there are obviously hiccups every now and again.” The line is plainspoken, and that plainness tells you something about the way Ben Radford operates. Leadership here is not framed as theatre; it is shared work, with control, compromise, and family dynamics all in the same frame. The kitchen runs on that mix of trust and adjustment, which is often what keeps a long-standing operation stable. “There is a huge amount of curing, smoking and pickling which I think a lot of people instantly associate with Scandinavian cooking.” The methods themselves do most of the talking here. Curing, smoking and pickling are not decorative additions; they are structural tools that shape flavour, texture, and longevity. In Radford’s kitchen, they mark out a way of working where preservation is not an afterthought but part of the core logic of the food.