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!

Recipes index

Over the years I've been writing this little blogette, I've shared a fair few recipes ranging from delicious curries to fresh, fragrant salads, and strange pasta dishes made from breakfast ingredients.

You're bound to find something appealing that you can try in the privacy of your own kitchen.

Gnocchi Bravas
Just don't attempt to cook them all at once, obviously. That'd be silly. And you'd need a fucking enormous kitchen...

Starters and Salads

Pasta dishes


Stewy, casseroley things

Other savoury things

'Final meal' series

Every time a major football tournament takes place, I cook a special dish, based on the two teams that made the final:

Maple shortbread sandwich

Sweet things

Drinky things

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