Bloody Bens was borne out of Ben’s Canteen. The Canteen was famous for Brunch and to complete the experience we needed to create a banging Bloody Mary which, after much experimentation, we absolutely nailed. The secret was the Spice Mix. Then customers started asking us to bottle it, and just before Christmas 2017, Bloody Bens was created.
Sadly the Canteen is no more, following the two years or so after the Brexit referendum, footfall began to reduce, spend went down and costs went up and up, so eventually, like so many other shops and restaurants, the business couldn’t carry on. However, the silver lining is that Bloody Bens continues!
The other day, we were going through the Canteen archives and came across some old recipes, so we thought we’d share them with you. Please note, these are chef specs rather than more precise home cooking notes, so bear that in mind, especially when you’re yearning for a bit more detail.
This is the spec for the Ben’s Canteen Smashed Avocado. When the Canteen opened in 2011, there was no Smashed Avo on the menu. Seems unimaginable now doesn’t it. As soon as Smashed Avo made it onto the menu, people went crazy for it, it started off as a relatively cheap dish but over the years Avocados became super expensive and this led to the dish being reinvented a few times – that and the fact that virtually every cafe, restaurant and pub around the world offers Smashed Avo, so to make it more interesting some evolution was required.
Ben’s fav was probably with Eaten Alive Smoky Pink Sauerkraut, Feta, a side of Chorizo and some Cholula Hot Sauce. There were also versions with Cherry Tomatoes, Roasted Tomatoes, Poached Eggs, One Egg, No Eggs, Radishes, Seeds and of course Bacon.
Best on some quality sourdough, the best we ever had at the Canteen was by Bread Bread Bakery in Brixton, superb. A notable mention to The Bread Station too.
Needless to say, this demands to be enjoyed with a Bloody Mary – to recreate the Ben’s Canteen Bloody Mary, get a bottle of our Bloody Mary Mix.
Makes 6 Portions.