Today’s guest is Ben Ebbrell, co-founder and head chef of SORTEDfood. As one of the four faces behind the YouTube channel, Ben helps lead a team that has become one of the most influential social food brands online. SORTEDfood boasts roughly 1.6 million YouTube subscribers and attracts more than 11 million views each month, a reach that has earned them the affectionate description “the Inbetweeners of food.”
Ben brings formal culinary training and practical experience to the channel. He studied Culinary Arts Management at Birmingham University and began working in kitchens at 16, moving quickly from pot-washing duties to cooking. That early passion for food set him on a path that led to high-profile opportunities—Ben has cooked for figures such as Andrew Lloyd Webber and Gary Barlow, and he’s even had the honour of cooking for the Queen.
In this episode we cover a wide range of topics that will interest both food lovers and creators. We chat about narrowly avoided cooking disasters and the lessons those moments teach. We discuss the origins of SORTEDfood, how to start a YouTube channel with a clear idea and a lot of experimentation, and what it’s like to go into business with friends—balancing creativity, friendship, and the practical demands of a growing brand.
There’s a playful side to the conversation too: Ben shares some of the stranger culinary experiments they’ve tried—like the time tomato soup ended up in cake batter—and what those experiments revealed about flavour, texture, and risk-taking in the kitchen. Throughout, Ben offers practical tips for home cooks and aspiring content creators: focus on strong storytelling, learn basic technique, and be prepared to iterate until a format or recipe clicks with your audience.
Beyond technique and business, the episode gets personal. Ben gives us his desert island dish—lobster mac and cheese—and reveals a small luxury item he’d bring with him: a pack of cards. These details help paint a fuller picture of the chef behind the camera: someone who loves food but also values fun, company, and clever simplicity in the kitchen.
This conversation is rich with culinary inspiration and takeaways you can apply whether you’re experimenting in your kitchen, planning a food-based project, or curious about how online food brands grow and evolve. Ben’s combination of professional training, real-world experience, and willingness to try unusual ideas makes this a compelling listen for anyone interested in modern food culture.
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Inspired by Ben’s desert island pick, I’ve created a recipe you can try at home: Melt in the Middle Chocolate Pudding. It’s indulgent, comforting, and a great way to practise timing and technique to achieve that gooey centre.
