Benjamin Benton

We’re 10 days out from the biggest book launch of next week. All You Can Eat is almost out in the world and it’s got me reminiscing about the highs and lows of touring Britain to seek and eat our favourite treats. So here’s a few of the things I sampled along the way, most of whom made it into the book in one form or another. Happy Days.

The countdown is on. Just less than a month until my new book, All You Can Eat, is released. For anyone keen to support with a pre order, my gratitude is endless, and the link to do so is in my bio. 🫶

Can we stop fetishising the shiny kitchens of high-end restaurants – all stainless steel and high-spec kit? Bring back the joyful, messy reality of daily meal preparation, cries Ben Benton (@bjbenton ). Read the debate via link in bio. Got an opinion on the issues raised in this article? Write a letter to the editor, and it might be published online: [email protected]

🚨 NEW SERIES 🚨 To celebrate my new book All You Can Eat (OUT NOW! Link in bio) I’m hitting the road and going “shopping for food” across the country 🛒🇬🇧. This week in Deal, Kent. From corner shops to supermarkets, markets to meal deals - I want to see what we’re really buying - and what that says about what British food looks like today. Because what we put in our baskets is what ends up on our plates. And that tells a bigger story than we might think. And I’d love you to be part of it 👇 Let me know in the comments where you shop? What you always buy? What you love to eat? Drop it in the comments and I’ll come shop where you do 👀 And if you want the full deep dive into how we eat now, All You Can Eat is out now 🍽️📖

🚨 NEW SERIES 🚨 To celebrate my new book All You Can Eat, I’m hitting the road and going “shopping for food” across the country. This week I am in Kingston Upon Thames, for a long time my home town for food shopping. From corner shops to supermarkets, markets to meal deals—I want to see what we’re really buying… and what that says about what British food looks like today. Because what we put in our baskets is what ends up on our plates. And that tells a bigger story than we might think. I’d love you to be part of it 👇 Where do you shop? What do you always buy? What do you actually love to eat? Drop it in the comments—and maybe I’ll come shop where you do 👀 And if you want the full deep dive into how we eat now, All You Can Eat is out now 🍽️📖

🚨 NEW SERIES 🚨 To celebrate my new book All You Can Eat (OUT NOW! Link in bio) I’m hitting the road and going “shopping for food” across the country 🛒🇬🇧 From corner shops to supermarkets, markets to meal deals - I want to see what we’re really buying - and what that says about what British food looks like today. Because what we put in our baskets is what ends up on our plates. And that tells a bigger story than we might think. And I’d love you to be part of it 👇 Let me know in the comments where you shop? What you always buy? What you love to eat? Drop it in the comments and I’ll come shop where you do 👀 And if you want the full deep dive into how we eat now, All You Can Eat is out now 🍽️📖

NEW GUEST CHEF! 🚨 Introducing chef, food writer and co-host of @gotofoodpodcast Ben Benton @bjbenton and his Boiled Beef, Burnt Leeks & Sauce Gribiche guest chef sandwich! 🥪 Inspired by one of the (many!) sandwiches he ate whilst writing his brand book, “All You Can Eat: The Search For A New British Menu”, Ben’s sandwich features - Rich and succulent Braised Brisket, straight from our @turnerandgeorge butchers - Butter-soft, smokey burnt leeks - Bright and tangy Sauce Gribiche All piled high on thick-cut soft white bread - the proper old-fashioned reliable sort that will withstand a hefty filling yet also pillow soft. Available every day on the counter but numbers are limited so don’t hang about! #londonsandwich #lowermarsh #sandwichlover #toplondoneats #londonpopup

Chef and @gotofoodpod podcaster @bjbenton ’s masala fish pie (for the spiced pea thoran go to thenerve.news) RECIPE 👇 remember to save for later! INGREDIENTS Serves 4 For the filling 500g mixed white fish 1 white onion, finely diced 1 leek, finely sliced 2 cloves garlic, crushed 3cm piece of ginger, grated 2 small green finger chillies, finely chopped 50g butter 2 tbsp plain flour 250ml fish/vegetable stock 150ml double cream 1 tsp ground turmeric 1 tsp ground coriander 2 tsp ground cumin Small handful chopped coriander leaves Juice of 1 lime For the topping 1kg floury potatoes, peeled and cut into large chunks 50g butter 75ml milk 1 tsp ground cumin ½ tsp turmeric ½ tsp chilli powder METHOD 1. Boil the potatoes in well-salted water until tender, about 10-12 mins when up to a boil. Drain and allow to steam dry in a colander until needed. 2. Meanwhile, start the filling. Melt the butter in a wide pan over a medium heat. Add the onion and leek with a pinch of salt and cook gently for 8-10 mins until soft but not coloured. Stir in the garlic, ginger and green chilli and cook for 1 min more. 3. Add the turmeric, coriander and cumin, stirring until fragrant. Sprinkle over the flour and cook out for a few minutes, then gradually add the stock, stirring to form a smooth sauce. Add the cream and simmer gently for 3-4 mins until lightly thickened. Season with salt, pepper and the lime juice. Fold in the chopped coriander, add the fish pieces and remove from the heat. 4. Heat the oven to 200C (180C fan). 5. Finish the mash. Mash the potatoes with the butter and milk until smooth. Stir in the cumin, turmeric, chilli powder and salt to taste. The colour should be softly golden and the flavour warmly spiced. 6. Add the fish mixture to a buttered dish and spoon on the mash, working into a single layer and roughing up the surface with a fork. Bake for 25-30 mins, until bubbling at the edges and bronzed on top. Rest for 5-10 mins before serving. 7. Serve generous scoops of pie with the bright, spicy peas alongside. Gorgeous, and somehow perfectly British. 🔗 For more recipes subscribe to our free, twice-weekly newsletter at thenerve.news

What a week! It's been a big week celebrating the publication of @bjbenton 's brilliant new book "All You Can Eat: The Search For A New British Menu" and the epic Braised Brisket, Sauce Gribiche & Leeks guest chef sandwich, on the counter now, inspired by his culinary tour of the nation. We hosted a private book launch event in our Upstairs space for Ben, the team at @profile.books , and his friends and family - catered in true "All You Can Eat" style. Think Gladwell's signature sausage and veggie rolls galore; our silky housemade hummus with heirloom vegetable crudités and superlative salted crisps; Ben's sandwich transformed into a two-bite canapé; St. John wines, and a wall of Scampi Chips, ready and waiting for Ben to demo one of the greatest snack-hacks from his book. 👀 You'll have to pick up a copy to find that one out! #benbenton #londoneats #camberwelleats #whatsoninlondon #londonfoodies

Introducing Ben Benton’s Braised Brisket, Sauce Gribiche & Watercress Sandwich 🥪 - the latest instalment of Gladwell’s Guest Chef Series! 🎉 @bjbenton is a chef, food writer and co-host of @gotofoodpodcast and his new book “All You Can Eat: The Search For A New British Menu” is out TODAY! 📕 🥳 Inspired by a traditional boiled beef sandwich he ate during his British culinary odyssey, Ben’s sandwich features - Rich and succulent Braised Brisket, straight from our @turnerandgeorge butchers 🤤 - Bright and tangy Sauce Gribiche - Peppery watercress ….All piled high on thick-cut soft white bread - the PROPER old-fashioned sort, sturdy enough to support a hefty filling whilst boasting a pillowy texture. 🍞 ✅ Ben’s sandwich and copies of All You Can Eat are available now. And on a day like today, there’s no finer way to spend your lunch break than devouring both the sandwich and the book out on Camberwell Green. 😎 #gladwells #gotofoodpod #londoneats #sandwichlover #brisket