Our blog to introduce our fabulous team continues with Ben Palmer, Director and our Technical Manager. Let’s hear about his ‘retired’ years spent at Breckenholme!

What is your role at Breckenholme and how long have you been a Director?
I have been a Director since the start-up of the company, back in 2008. My role is to deal with the health & safety aspects of the business, food safety and the technical aspects associated with production, which include plant maintenance and upgrades, intake and pressing of rapeseed, along with the environmental disposal of the company waste.

Can you tell us a bit about your background before getting on board here?
I went to sea at the age of 17 and worked my way through the ranks. During the last twenty years spent at sea before retirement, as a Captain, I commanded some of the world’s largest tonnage. My background, working for one of the oil majors, put me in good stead for moving into an oil production ashore. Albeit a different type of oil!

What do you enjoy most about the role?
I relish the diversity of the role, no two days are alike so life is never boring – there is always something that needs attending to. Having worked with a continually changing personnel whilst at sea due to tour contracts, it’s really enjoyable being part of a permanent and dedicated team here at Breckenholme.

As a keen foodie, and knowing how much you enjoy attending our farmers’ markets to see what other foodies offer, what is your favourite Yorkshire food offering?
We have an abundance of great foods and drink within Yorkshire and a large number of talented producers. I do have an affinity for good cheese and there are many quality producers. I believe we produce about 10% of the UK’s cheeses within our boundaries.

Having travelled all over the world, where would you choose to live if based solely on its culinary offering?
It would be difficult to choose, but if pushed I would have to say Singapore. Having spent a large amount of time there over the years I have come to appreciate all the different types of cuisine available, from hawker stands in the streets to revolving restaurants at the top of hotels.