Ben’s kitchen

11/06/2026

Sometimes you just end up making something because you can’t get the idea out of your head...
Chicken fat butter doughnut by the talented .ben.bridgen
Coated in Cluckit and sugar.
Filled with Korean pulled pork.
Sweet, smoky, spicy, sticky and surprisingly well balanced.
It sounds completely ridiculous, and to be fair, it probably is.
But it tasted incredible. In fact it was so good it has made a spot on the grid.
What do you reckon... would you give it a go? 🍩🐷🔥

13/05/2026

and will be cooking up a storm this weekend at make sure you come by and taste some great food cooking over fire 🔥 and maybe pick up a YETI while your at it 👀

30/03/2026

* Registration now open! The Hop Run - SUNDAY 7TH JUNE 2026!

This year's riders will gather again from 8am at MotoGirl, Tonbridge before riding roughly 50 miles east across Kent to the B-Road Hunting Club, for the end party. The very best hot food will be available at the start and end points, as well as some groovy sounds from DJ Lord Ant. And yes, we'll still be stopping en route at Headcorn Aerodrome to regroup - we know how much our riders like this.

Like any RotR event, riders MUST be registered to take part and 100% of all funds raised will go to Whizz Kidz!

To encourage you to fundraise again for Whizz Kidz, Tesouro Timepiece have kindly donated a beautiful watch to be won by the highest JustGiving fundraiser, and B-Road at the Stag have kindly donated a £100 voucher to be won by a randomly chosen JustGiving fundraiser who is present on the day. These are terrific prizes, but to be in it to win it, you will need to make sure you get yourself some sponsors! We'll give you some tips on how to do that if you need them.

So, how do I sign up? Well, it's very easy, but you must follow these two simple steps to ensure you are properly registered:

PLEASE NOTE, THE BANK ACCOUNT & EMAIL DETAILS ARE THE SAME AS FOR THE RIDE OF THE RUPERTS IN SEPTEMBER.

STEP 1.

Transfer the minimum of £20 to the following account. This is a charity ride for Whizz Kidz so you can of course choose to pay more, and this would be greatly appreciated!

Account: Mr. Stephen Morrell
Account number: 65232143
Sort Code: 50-42-37
• IMPORTANT - You MUST put your FULL NAME as a reference!

STEP 2.

Send an email to [email protected] and include:

a. Your full name.
b. Your mobile number.
c. Your emergency contact name.
d. Your emergency contact's phone number (we need this, because we care about your welfare).

ONLY WHEN YOU HAVE COMPLETED BOTH STEPS WILL YOUR REGISTRATION BE COMPLETE AND YOU WILL BE ABLE TO JOIN US ON SUNDAY 7TH JUNE 2026.

Within a day or two, you will receive confirmation of registration. Full joining instructions will be sent out to all participants at the end of May.

Best wishes and thank you for your anticipated support once again!

Stefano Morrelli, Founder & Organiser RotR

25/03/2026

Something new is coming out of Ben’s Kitchen… 👀🔥
This Sunday we’ll be at the BBQ Hub Summer Launch Day, and let’s just say—we’re bringing something we’ve been working on for a while now.
Smoked low. Packed cold. Ready when you are.
We’re not saying too much just yet… but if you know, you know 😉
Come down, say hello, and be the first to see what’s dropping.

11/03/2026

POV: you tag them enough times and they finally slide into your DMs 👀⭐️
has spoken…
I guess I’ll just have to cook better until they say the opposite. 🍽️🔥

06/02/2026

🎉✨ 4th Birthday Supper Club Celebration ✨🎉
We recently hosted a very special 4th Birthday Supper Club, and honestly — it was something else. Amazing food, amazing people, and the kind of loving family atmosphere that reminds us why we do what we do.
From fire-cooked dishes to shared plates and big smiles all round, this supper club was all about coming together, celebrating milestones, and enjoying great food in great company.
Huge thanks to everyone who joined us and made it so memorable — here’s to many more years of Supper Clubs, celebrations, and moments around the fire. 🔥❤️

04/01/2026

I don’t usually talk about myself or what I’ve done, mostly because it feels a bit weird — but here’s a small amount of back story.
I didn’t take the traditional route and ended up in a kitchen fairly early on. Not exactly the master plan, but it turned out to be the first place that actually made sense. Kitchens reward effort, attention, and care. They also expose shortcuts very quickly.
I stayed, trained properly, and built everything since the same way. That approach eventually led to Ben’s Kitchen, The BBQ Hub, and a lot of learning done the hard way.
I’ve written more about how all of that happened over on Substack.
Link in bio.

14/08/2025

14/08/2025

🔥 Asian-Style Pork Belly Burnt Ends – Sweet, Sticky, Smoky Heaven 🔥
Think meat candy… but with a passport. These pork belly burnt ends are smoked low and slow, then tossed in a glossy, umami-packed Asian glaze that’s equal parts sweet, savoury, and just the right amount of sticky.

Soy, chilli, garlic, ginger — all working together to coat those crispy, caramelized edges while the inside stays melt-in-your-mouth tender. Every bite’s a little party: smoky BBQ vibes meet bold Asian flavours.

💡 Pro tip: Wear dark clothes… that glaze doesn’t forgive.

📸 Who’s bringing the bao buns so we can make sliders out of these?