Bensoir! It's me, Benjamin. I like to eat and drink. And cook. And write.

You may have read stuff I've written elsewhere, but here on my own blog as Ben Viveur I'm liberated from the editorial shackles of others, so pretty much anything goes.

BV is about enjoying real food and drink in the real world. I showcase 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. And as a critic 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!

The 'Every ABV' series

A series of posts in which I rate the best cask beer at every ABV* from 2.5% up to 10.5%:

  • 2.5% to 4.4% where I drink my way through table and session beers and pick out the pocketest, rocketest pocket rockets.
  • 4.5% to 6.4% where I have to pick the best one out of 1000+ 4.5% beers but have a choice of only 19 to select from at 6.4%.
  • 6.5% to 8.4% where my passion for DIPA and Dessert becomes all too evident.
  • 8.5% to 10.5% where I get increasingly exasperated at how few beers of certain strengths have ever existed.


* Well, every ABV apart from 10.3%, obviously...

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