Benjamin Brassey

Benjamin Brassey is an experienced professional in the food and beverage industry with a strong background in procurement and management. Currently serving as Procurement Manager and previously as Food and Beverage Manager at Fortnum & Mason since August 2021, Benjamin has also held several key positions including Cost Controller at BVC Group and Purchasing Manager at Louie London. Prior experience includes roles as Purchasing and Stock Manager at ISS A/S, Junior Sous Chef at Daylesford, Sous Chef at Alpine Culture, and Sous Chef at Seasons Tastings. Benjamin began culinary training as Junior Sous Chef at Paul Kitching 21212, a Michelin-starred restaurant. Educational qualifications include a Diploma in Food and Wine from Leiths School of Food & Wine and a Master of Arts in Economics from the University of Aberdeen.