About Me
I’m Chef Ben Fuller, a U.K. based development chef specialising in plant-based foods. “Saha Vegan” (‘saha’ صحا) combines my love of good health, nutrition and delicious food. I trained with world leading Californian-based chef Matthew Kenney’s Plant Lab Culinary Academy and at the Vegan Chef School of Excellence with Chef Day Radley. I gained further training and experience at Michelin star Gauthier Soho restaurant, with Baker and Chef Clarisse Flon at La Suite West Hotel and Chef Lauren Lovatt at the Plant Academy.
I have written a vegan cookbook for Crackd The Vegan Egg and am currently working on my own book project. Recently I completed an e-book for Omni Foods for use across their social media.
I have over a decade of experience working on developing recipes from a diverse array of different cuisines and cooking styles, with knowledge gained over many years of travel and living across Europe and Asia.
I have also hosted vegan food events across the Greater London and Kent areas.
Past clients and collaborations include Crackd The Vegan Egg, Omni Foods, Garfield’s Vegan Cheeses, [MOCK]®, Tindle Foods, The Tofoo Co, JacknChill foods, Abakus Seaweed Crisps and The Hungry Squirrel Nut Butters.