The Team
Ben Thompson
Founder
A Lifelong Passion
Chef Ben’s love for cooking began at a very young age - cooking alongside family and savouring the joy of shared food. From barbecues to festive feasts, food has always been more than sustenance for Chef Ben; it’s about culture, connection, and celebration.
His epicurean route has led him to the south coast, working with the finest local produce - fish straight off the boats, game and prime meats prepared in-house, and vegetables harvested that very day. It was here that his lifelong passion for cooking ignited, setting him on a path toward a career he loves. He went on to train under some of the most respected names in the industry, including Raymond Blanc at the two-Michelin-starred Le Manoir aux Quat’Saisons, and Marco Pierre White in London, refining his skills under their expert guidance.
His career then took an unconventional turn - joining Cirque du Soleil to cook for their touring teams across Europe, adapting to new stadiums, cities, and kitchens each week. From there, Chef Ben's talents led him to cooking on private yachts in Monaco and exclusive chalets in the Alps, adding remarkable depth to his already impressive résumé. Upon settling in the Cotswolds, he craved freedom from the conventional kitchen, inspired by the Argentinian Asado outdoor cooking, led him to create his company Pit and Plate Ltd, which has taken him all over the UK to cook at some of the finest landscapes Britain has to offer. Working alongside Chef Tony Singh OBE, and cooking for the Bentley Great Driving Experience, as well as favoured celebrities and sportsmen, royalty, and politicians. Pit and Plate has been featured in Brides, Vogue, and People magazine in 2025 after catering for prominent weddings.
Throughout these prestigious experiences, Chef Ben’s culinary philosophy remains grounded: a deep respect for quality, seasonal, and sustainable ingredients, and a belief in simple food, cooked beautifully. This is the essence of Provenance.
Phil Hickman
Director of Culinary Operations
A Culinary Journey
Chef Phil began his career in rural Wales and has since accumulated over 20 years of culinary experience - 12 of which were spent under the mentorship of the legendary Michel Roux Snr OBE and Alain Roux.
Throughout his career, Chef Phil has cooked for prominent royal families, heads of state, celebrities, and rock stars to name a few. His clientele also includes esteemed organisations such as Dior, Patek Philippe, Glenfiddich as well as the Irish Guards Benevolent Fund Dinner, Chef Charity Dinners, the Michelin Guide Star Revelation Gala Dinner, and the prestigious Cérémonie des Trophées de la Gastronomie at the Palais de la Bourse in Lyon.
He has honed his skills at some of the most acclaimed restaurants in the world, including the three-Michelin-starred NOMA in Copenhagen, three-Michelin-starred Maaemo in Oslo, and the now-closed but world renowned two-Michelin-starred Fäviken in Jämtland, Sweden.
In 2012, Chef Phil joined three-Michelin-starred The Waterside Inn, where he progressed through the ranks to become Sous Chef and Head Pastry Chef. In 2018, he was appointed Executive Head Chef of Brasserie Prince by Alain Roux at The Balmoral Hotel on Princes Street in Edinburgh.
In 2021, Chef Phil took on a new challenge as Head Chef of the reimagined Le Normandie by Alain Roux in Bangkok, Thailand. Under his leadership, the restaurant earned two Michelin Stars in its first year, a distinction it successfully retained in 2023. This extensive and unparalleled experience with the Roux family has equipped Chef Phil with both the training of a three-Michelin-starred kitchen and the leadership required to run a two-Michelin-starred restaurant.
Now part of Provenance – The Hospitality Collective, Chef Phil brings his exceptional culinary expertise and passion to the table.
Ness Harrison
Company Director and Sales & Relations Advisor
The Calm in the Chaos
With a comprehensive background in Personal Assistance, Sales, and Marketing, Ness Harrison brings a wealth of knowledge and professionalism to her role as Company Director and Sales & Relations Advisor at Provenance. Ness first joined the team at Pit and Plate Ltd inception, playing an integral role in its development and continued success.
Since day one, Ness has been central to shaping the company’s client experience and internal operations. Her steady leadership has ensured seamless back-office systems and smooth event delivery, while her warm, approachable manner has made her a trusted guide for clients throughout their planning journey.
Known for her approachable manner, problem-solving mindset, and keen eye for detail, Ness ensures each client feels supported, heard, and confident in our services. Whether it's an intimate gathering or a large-scale corporate function, she thrives on helping clients bring their vision to life.
In her current role, Ness oversees the day-to-day operations of the company while leading our sales and client engagement efforts. She works closely with clients from the very first enquiry through to the final details of their event, ensuring every step is smooth, professional, and personalised. Ness’s holistic approach to the team and client’s journey, serves as a pillar of Provenance’s ethos as a business.