At Porta, co-founder Ben Wright and his brother Chef Joe Wright have built more than a restaurant — they’ve created an experience that captures the relaxed soul of Spanish dining. Born from a love of authentic flavors and unpretentious hospitality, Porta brings a slice of Madrid to the UK through warm service, vibrant dishes, and a spirit of connection.
How did you get into the restaurant industry?
Like many in hospitality, I started young — washing dishes at a golf club when I was 14. That weekend job soon evolved into kitchen work, then cheffing, and eventually bar service by the time I was 18. I quickly fell in love with the camaraderie, the energy, and the sense of responsibility. It was hard work, but it felt like belonging to a tribe that thrived on creativity and pace.
Where did you learn your skills?
At 19, I was working as a wine waiter in a pub-restaurant when my manager challenged us to sell the most wine over a weekend. I realized that learning even a little wine knowledge — like pronouncing Rioja or Châteauneuf-du-Pape — gave me an edge. That small moment sparked my fascination with hospitality and flavor. The rest, as they say, unfolded naturally.
Who has been your greatest influence?
My family first inspired my love of good food and drink, but my business mindset came later. After university, I spent eight years in London, launching a start-up with close friends before managing a creative agency in Soho. My best mate Eric taught me a lasting lesson: if you need something, learn how to do it yourself. That self-reliance shaped my career — and even now, two decades later, we still discuss our ideas every week.
What is it like running a business with your brother, Chef Joe Wright?
Working with Joe is both natural and balanced. We share the same taste but bring different strengths. Joe leads the kitchen and menu development, while I focus on wine, front-of-house, and training. Having clear roles keeps things harmonious. When a challenge arises, we see it from different angles and meet in the middle — that’s where our best ideas come from.
Tell us about the ethos behind Porta…
Simplicity and authenticity guide everything we do. Porta channels the charm of a traditional tapas bar — casual, welcoming, and never overcomplicated. It’s all about good ingredients prepared with care, served without pretense. We often say, “We’re just a tapas bar,” because at its heart, it really is that simple: flavor over fuss, joy over formality.
What is Porta best known for?
For serving classic tapas with genuine warmth. Our guests come for the atmosphere as much as the food — great people, great plates, and that easy, convivial energy that defines Spain’s best bars.
Which is your favorite dish on the menu?
Without hesitation, Pulpo a la Gallega — octopus with potatoes, olive oil, and paprika. It’s unfussy, soulful, and full of character. For me, it’s the perfect expression of Spanish cooking: bold in flavor, yet simple at heart.
What’s your biggest achievement in 2018?
Opening Porta Salford was a milestone. The building — a grand, historic bank — captured our imagination the moment we saw it. The renovation was immense and costly, but the result is worth every effort. Seeing it alive with guests, even in midwinter, is one of the most rewarding experiences of my career.
What’s next for you?
Professionally, the focus is always on refinement — improving the guest experience and staying true to our vision. Personally, though, my wife Lorraine and I are expecting our first child. That’s the most exciting project of all — and perhaps the most challenging one yet!
Closing Thoughts
Porta isn’t about chasing trends; it’s about connection, community, and craft. Ben Wright’s story mirrors that philosophy — one built on humility, curiosity, and an enduring love of hospitality. From humble beginnings to thriving restaurants, Porta proves that simplicity, when done well, becomes its own kind of sophistication.
