A few people have been asking us what we’re doing for Burns Night (on the 25th January).
And the answer is Whisky braised Orkney Beef Featherblade, Haggis Rosti, Roasted Neeps and Artichoke Puree with a bottle of the fabulous Red MacGregor amber ale for £18.50.
This will be served alongside the rest of our dinner menu. It’s going to be a fun night, to book click here.
Another busy week at the Canteen and that means there is lots going on this weekend for you guys…
Recently the lovely chaps at Gelupo (the ice cream shop from the team at the brilliant Bocca di Lupo) came to visit us on St John’s Hill and brought with them some samples of their ice cream (or gelati as they would say) and we were blown away by the intensity of the flavours, literally outstanding.
Then we got talking about the possibility of an exclusive flavour for Ben’s Canteen and Kirrin came up with the idea of a smokey whisky flavour. The boys at Gelupo are certainly keen on their whisky and raced off to develop something special for us, employing the skills of Bocca di Lupo head chef Jacob Kenedy. The end result is Naugh-tea, a mixture of Laphroig whisky and Lapsang tea with some shortbread added for crunch – it’s smokey and well frankly brilliant and we’re proud to have it as the Ben’s Canteen exclusive (as proud as we are of the MyPie exclusive Sunday Roast pie – roast pork, apple sauce and stuffing).
Here’s a little video of it being made at Gelupo’s shop in Soho.
Woop it’s the weekend!
Here’s our Canteen to do list.
Oh and if you work in hospitality or if you are an actor or artist then we know you often have to sacrifice your weekend, so we’re doing cheap drinks for you on Monday nights. Woop it’s the weekend!
Here’s our Canteen to do list.
Recently the lovely chaps at Gelupo (the ice cream shop from the team at the brilliant Bocca di Lupo) came to visit us on St John’s Hill and brought with them some samples of their ice cream (or gelati as they would say) and we were blown away by the intensity of the flavours, literally outstanding.
Then we got talking about the possibility of an exclusive flavour for Ben’s Canteen and chef Kirrin came up with the idea of a smokey whisky flavour. The boys at Gelupo are certainly keen on their whisky and raced off to develop something special for us, employing the skills of Bocca di Lupo head chef Jacob Kenedy. The end result is Naugh-tea, a mixture of Laphroig whisky and Lapsang tea with some shortbread added for crunch – it’s smokey and well frankly brilliant and we’re proud to have it as the Ben’s Canteen exclusive (as proud as we are of the MyPie exclusive Sunday Roast pie – roast pork, apple sauce and stuffing).
Naugh-tea debuts on the menu tonight (alongside 3 other gelati, chocolate, fresh mint stracciatella and salt caramel) and we urge you to give it a whirl as it’s a taste sensation. Keep an eye on the blog as we’ll soon be showing a little video of how Naugh-tea is made (on awesome old school Italian ice cream making machines).