ben

dorothy was right though

[ben @benjaminjkaye]

@brewersfayre 2.69!! The photo doesn’t do it justice! Mccain skin on fries from bookers are £3.75 for 2.27kg. Of course you have to make profit and there are other costs involved but surely this isn’t acceptable?!

[ben @benjaminjkaye]

@GinaGalletley @ladbible No?

[Lux @Callux]

Merry Christmas 💛

wanna give back to you guys for all the support over the last year.

5 ethereum ($20k) to someone who retweets this

best of luck

[ben @benjaminjkaye]

Great birthday, thanks @GinaGalletley

[ben @benjaminjkaye]

@GinaGalletley @TheChristie Yeah!

[ben @benjaminjkaye]

@GinaGalletley @TheChristie Nemo

[Rich @Rich_Hassall]

👀

[ben @benjaminjkaye]

Congratulations on going through @DaveJCritchley 👌🏻👏🏻

[ben @benjaminjkaye]

👏🏻👏🏻👏🏻 @DaveJCritchley

[ben @benjaminjkaye]

@GinaGalletley @lilyallen Happy about this 😂

[ben @benjaminjkaye]

@DaveJCritchley @1woodysmum @essentialcuisin I will be chef 👏🏻

[ben @benjaminjkaye]

@DaveJCritchley @1woodysmum @essentialcuisin Just another day pushing on and smashing out banging food, what’s there to be nervous about? No ones watching.. 👀😂 jacket or apron make an appearance?

[ben @benjaminjkaye]

@DaveJCritchley @1woodysmum @essentialcuisin Hope you’re well? Congratulations on GBM. Looking forward to it, how long until Merseyside heats?

[ben @benjaminjkaye]

@DaveJCritchley @1woodysmum @essentialcuisin Wisdom chef! Years of learning, wouldn’t be the same without them!

[ben @benjaminjkaye]

@DaveJCritchley @1woodysmum @essentialcuisin Love this chef!

[ben @benjaminjkaye]

@Rich_Hassall

[Rich @Rich_Hassall]

how many defeats in a row at home is that?👀

[Rangers Football Club @RangersFC]

Can You See Us Now?

#Champion55

[ben @benjaminjkaye]

@MattChristmas1 @ChezBruce The tart as an extra you threw in too before our cheese! It was amazing too

[ben @benjaminjkaye]

Ate at @ChezBruce 5 years ago today. Still think about it, such an amazing meal and service @MattChristmas1

[ben @benjaminjkaye]

@MattChristmas1 @ChezBruce I think it was pigs cheeks, then you did us an extra course with scallop and dashi broth maybe, cod with truffle mash and hazelnut!