Ben, a restauranteur and entrepreneur, is currently based in Charleston, South Carolina. His previous projects include The Fat Radish, Ruschmeyer’s, The Leadbelly and The East Pole in NYC. Prior to that, he worked for Rick Stein, Gordon Ramsay and Raymond Blanc. He co-authored “The Fat Radish Food Diary” published by Rizzoli. He and his wife now have a lifestyle driven design and development firm called Basic Projects and they opened Basic Kitchen in 2017. He is an active and passionate advocate of sustainable food systems and how they affect us. Ben’s heroes are Yvon Chouinard, Jamie Oliver and Bob Dylan.
Joining Ben in the field will be his brother Zander Towill. Together they own the iconic Cornish seaside pub, The Ferry Boat Inn. Zander, Corwall-based, was a co-founder of award winning restaurant chain Hubbox, and now oversees The Ferry Boat. Alex’s passion for restaurants is met with equal measure for his passion for watersports, and has always been driven to be near the sea or rivers.
The Goal at Basic Kitchen is simple: use seasonal, local produce and the best ingredients to create food that’s nourishing and delicious, giving you tons of energy to pursue the things you love. We’re big into diverse flavours and are inspired by dishes from around the world. In our kitchen, you’ll find tons of local produce, whole grains and legumes, a rainbow of spices and vinegars, lots of healthful oils, wild-caught seafood and sustainably raised meat. We believe the choices we make through food can have a positive impact on our health, community and environment. We are so excited to take Basic Kitchen on the road and out into the wilderness with IGO this year. From, Friday night campfire chilli, wilderness cooking lessons, race day fuel and ending with Saturday’s Big Feast: you will arrive back home nourished and inspired.