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!
Sunday, January 30, 2011
With just a few hours to go, I'm in a state of resigned, disembodied, disbelieving calm, hoping that everything works out OK.
Some of you will be there, and I wish I could invite all my readers along - in addition to the fine Indian food coming our way, there'll be champers, wine, and Hobson's Twisted Spire on gravity, and of course Wedding Cake made by my very own Grandma!
But, more important than any food or drink is the fact that I'm getting married to the girl I love. The girl I cuddle up with at night. The girl for whom I cook pancetta risotto and full English breakfasts. The girl who keeps me company while I'm quaffing myself into a frenzy at a beer festival.
No doubt, I'll be back when we return from our honeymoon Romania and Hungary with tales of Ice hotels, Paprika cultivation, and the culinary delights of Transylvania.
Until then, I hope your days are as exciting and full of love as mine will be!
Thursday, January 13, 2011
Monday, January 3, 2011
I've also mulled ale and cider a few times over the years. Give me a naked flame, a handful of cloves and a cinnamon stick and I'll mull anything, me.