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Benjamin Benton

@bjbenton

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Podcast: @gotofoodpod
Author: All You Can Eat: The Search For a New British Menu
PREORDER MY NEW BOOK NOW 👇

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@markwhitfield breakfast (dis)order

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Hidden high in the Italian Dolomites lies one of the most extraordinary food destinations we’ve ever visited.

We travelled to @alta_badia_official to discover its Michelin-starred restaurants, spectacular five-star hotels, traditional mountain cooking and Europe’s highest wine cellar.

Join us as we eat, drink and explore our way through one of Europe’s most underrated food regions.

🎬 OUR FULL 30-MINUTE FILM IS LIVE NOW ON YOUTUBE!

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🏴󠁧󠁢󠁥󠁮󠁧󠁿 JULY ⚽️ the only time I have ever and probably will ever give af about football x 😜

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THE GO TO FOOD PODCAST LIVE AT BIRD HOUSE BREWERY 🎤 🍽️

A big shout out to @gotofoodpod @adambyatt @mcclode93 @bjbenton for hosting such a great evening! And a massive thanks to everyone that came down to support! 🙌

If you haven’t already, make sure to go and check out the GOTOFOODPOD, you won’t be disappointed!

#foodpodcast #adambyatt #gotofoodpod #hernehill

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Probably too late for a spring medley but here we go…

- EVOO, multiseed & many a beloved jar casualty - never overload a shelf, people
- Câr-y-Môr brown crab rarebit & fennel salad @baracafelondon
- Best bakes of the year so far from @thebunheadbakery espesh the sweet cheese & orange blossom number
- For two weeks of the year, the blossom outside our house gets a lot of attention. The buzz of bees on it is a joy
- Crispy prawn heads & pickled mango dirty martini @kolae_london
- All You Can Eat by @bjbenton - his pages on Middlesbrough’s famed parmos had me salivating
- Asparagus tempura with ginger, lime & sesame dipping @mrbaouk
- Now feeding a new brood
- First BBQ of season - in April. All @waitrose new-season drops, of course
- Anchovies, bread & butter - what more could you want?
- Just because
- May heatwave, absorbing P20 & @jubelbeer in equal measure
- Last Chance Saloon by Emma Hart @frankspeckham depicting a lively local boozer
- When @northernpastaco comes to @waitrose it’s no longer just pasta night

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What makes a restaurant truly iconic? ✨🍽️

On Monday 27th April, at the first-ever OpenTable Restaurant Awards, we reveal the OpenTable Icons - London’s most exceptional, one-of-a-kind restaurants shaping the city’s dining scene, as chosen by hospitality critics and industry experts:

@Adammhyman from @codehospitality
@Bjbenton & @mcclode93 from @gotofoodpod
@celestialpeach_uk
@dinnerbyben
@jimfamished
@lorraine.copes from @beinclusivehospitality
@Seemagetsbaked

The wait is almost over 🏆 Stay tuned to see who made the list!

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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: roomfordebate@worldofinteriors.co.uk

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The tables have been set. The verdict is almost in 🥳

Meet the 2026 OpenTable Icons panel — critics, chefs, writers, podcasters, and passionate diners who’ve eaten their way through PLENTY of restaurants, asking one question: what makes a restaurant truly iconic?

They’ve deliberated. They’ve decided. And on 27th April, we reveal who earns the title of OpenTable Icon 🏆 Will your favourites be on the list?

@Adammhyman from @codehospitality
@Bjbenton & @mcclode93 from @gotofoodpod
@celestialpeach_uk
@dinnerbyben
@jimfamished
@lorraine.copes from @beinclusivehospitality
@Seemagetsbaked

#opentablerestaurantawards

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On this episode of Signature Dishes the King of Ramens himself @ramenjunkie shows us how to make his iconic Spicy Miso Ramen!
——-
IVAN ORKIN’S MISO AND PORK RAMEN RECIPE
(serves 2)
Ingredients:
Miso base
100 g red miso
100 g white miso
40 g sake
30 g oil
20 g honey
30 ml pork fat (or oil)
Meat mix
25 g chopped onions
10 g chopped garlic,
10 g chopped ginger
50 ml oil
200g ground pork
20 g miso mix
Soup
4 liters chicken stock (store bought low sodium OK)
1 lb pork neck bones
1 lb ground pork
Method:
For the miso base:
Combine the miso, sake, oil, honey and cook together in a pan for 10 minutes in a non-stick pan over medium heat. Reserve. (This can be done up to 5 days ahead of time)
For the meat mix:
Saute the ginger, garlic, and onion in the oil for 5 minutes until softened. Add the ground pork and cook over medium heat until fully cooked. (about 5 min more)
Add 20 g of the prepared miso base, cook for 5 more minutes. Reserve. (This can be made up to 3 days in advance)
For the pork soup:
Combine the pork bones, ground pork and the chicken stock and bring to a boil. Skim off the scum that rises to the surface.
Boil very hard until you have about 700 ml of soup left. If it is low, top off with more chicken both.
Strain, reserve. (This can be done 3 days in advance)
Serve - Boil the noodles until just done. Shake off all excess water and drop noodles in the 2 bowls.
Add 270 ml of piping hot soup to each bowl of noodles. Gently stir together with chopsticks.
Divide the warm pork mixture on top of the two bowls of ramen.
Top with a drizzle of the garlic oil, some chopped scallions.

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Suns out buns out 💪
If you haven’t had our Big MTC yet then now’s the time
Word on the street is some 🤡 at the arches Is doing a Dupe version 🤷🏻‍♂️
Anyway here’s where you can shove the ultimate taste sensation in your face this week: ⬇️⬇️⬇️

📆 Thursday
⏰ 5-8pm
📍 @woodgatepeasepottage

📆 Friday
⏰ 5-8pm or sold out
📍 @westvalepark Horley

📆 Saturday
⏰ 12-7pm or sold out
📍 @westerhambrew

🤎 @browniesandsmiless 🤎
The one you’ve all been waiting for 🕺
🐣 Mini Egg and triple-choc-Brownie

#bigmtc #clown #foodtruck #foodporn #brownies

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This weather 😍

Iced coffees, spring flowers, new guest chef sandwich from @bjbenton , first BBQ of the year, lunch in the sun, chilled wine, new bakes, EVERYONE IS SMILING! It’s a good time to hang out at Gladwell’s. 😎

#gladwells #londoninthesun #londoneats #wherechefsshop #camberwell

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