ʽʽHi, I’m Benjamin Nunn – critic, gourmand and author of Ben Viveur. I like to eat and drink. And cook. And write.
You might have read me in an in-flight magazine, or a beer publication, but here on my own blog I'm liberated from the editorial shackles of others so anything goes.
I deal with real food and drink in the real world, aiming to create recipes that taste awesome, but which can be created by mere mortals without the need for tons of specialist equipment and a doctorate in food science. Likewise, I tend to review relaxed establishments that you might visit on a whim without having to sell your first-born, rather than hugely expensive restaurants and style bars in the middle of nowhere with a velvet rope barrier, a stringent dress code and a six-month waiting list!
There's plenty of robust opinion, commentary on the world of food and drink, and lots of swearing, so look away now if you're easily offended.
Otherwise, tuck your bib in, fill your glass and turbo-charge your tastebuds. We're going for a ride... Ben Appetit!
Thursday, May 30, 2013
Thursday, May 23, 2013
You just wouldn't, would you? I mean, it's not something that appeals in the same leapy-outy way that 'beef and ale pie' or 'chocolate gateaux' does, is it?
|Nothing fishy about this - apart from the fish, obviously|
And you might want to know how to make one too.
Monday, May 6, 2013
I'll resist the temptation to make a cheap bus-related pun, but having had my faith in burgers thoroughly restored by Lucky Chip, I've been on something of a beef spree lately.
Like all those dodgy beef products with traces of Horse DNA, I'd probably test positive for beef if I was minced up and flogged on the cannibal market.
But it's a testimony to the great choice of quality burger places we now have in London - something I'd personally longed for for a very, very long time. Probably since my first visit to the USA.
There's Haché, there's MEATliquor, there's Lucky Chip. And there's always somewhere new to get a credible beef fix. For all the horsey furore around bad beef, there's actually never been a better time to eat the good stuff.