Top chef from Hastings pens book on his career

Martin Benn
Martin Benn

A former Hastings student, who is now joint owner of one of top restaurants in the world, has penned a new book.

Martin Benn, who studied at Hastings College of Arts and Technology (now Sussex Coast College), talks about how his career took off in his publication,

He started his two-year, full-time culinary school qualifications at Hastings College of Arts and Technology in September 1990. In his book he says: “I was 16 and ready to absorb as much information as I could. I didn’t really enjoy the classroom theory, but I thrived on the practical – filleting fish, meat butchery, making sauces, baking bread. The first year flew by and I hit a full credit with distinctions.”

After college, Martin left for London starting as a second commis chef and making his way up the ranks. He is now chef and joint owner of Sepia in Sydney, Australia, which has been voted one of the top five restaurants in the world, with three Michelin-starred French chef Eric Ripert saying Martin’s cooking was ‘one of the best meals I have had in my life’.

Martin recently wrote to Clive Cooke, principal of Sussex Coast College, to pass on kind words to staff and hospitality and catering students aspiring to become chefs. He said: “I am extremely proud to have attended Hastings College and am eternally grateful for the rich experience the college taught me.”