Ben Ebbrell
About Ben Ebbrell
Ben Ebbrell is the Founder and Chef of SORTEDfood, a prominent food and cooking community based in London. He has contributed to the platform since 2008, creating engaging content and participating in industry events focused on the impact of online communities.
Work at SORTED
Ben Ebbrell has served as the Founder and Chef at SORTEDfood since 2008. He leads a London-based team that creates content for the SORTEDfood YouTube channel, which is part of one of the largest food and cooking communities globally. Under his guidance, the channel has developed a diverse range of engaging video content, including the popular 'FridgeCam' series. This series features collaborations with major brands such as Ford, Android Pay, and Kellogg's, showcasing innovative cooking techniques and recipes.
Education and Expertise
Ben Ebbrell studied Culinary Arts Management at University College Birmingham from 2005 to 2009, where he achieved 1st Class honours. His educational background has equipped him with the skills necessary for culinary innovation and content creation. This expertise is reflected in his work at SORTEDfood, where he combines culinary knowledge with digital media strategies to engage a global audience.
Background
Ben Ebbrell has been active in the culinary and digital media sectors for over 16 years. Based in London, he has built a reputation for his contributions to the food community through SORTEDfood. His background includes participation in significant industry events, where he discusses the impact of online communities on food culture and trends.
Achievements
Ben Ebbrell has participated in prominent events such as the Gulfood Innovation Summit and the World Travel Market, where he has spoken about the power of engaged online communities. He regularly presents at major industry events, including Google's BrandCast and YouTube's Pulse, focusing on the influence of social media on food trends. His involvement in cooking demonstrations at food festivals and educational institutions further highlights his commitment to culinary education and community engagement.