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Ben Bush
Interests: william gibson, daniel dennett, morrissey, richard rorty, julian barnes, heston blumenthal, hal hartley, richard olney, dmitri shostakovich, bridget riley, peter greenaway, the klaxons, and did we mention our disco?
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Ben Bush is now following The Typepad Team
Mar 15, 2010
I had a meal at the Sportsman in August. I have two regrets . . . one is that I didn't have a full tasting menu, the other is that I wasn't able to return and join you for this meal.
I love the oyster and chorizo combination. It's a huge flavour hit but it's also a very interesting texture combination with the chewy chorizo that breaks apart and the silky oyster that gradually envelopes it.
For dessert we had a textbook lemon tart with a fantastic meringue ice cream.
I can't wait to go again.
The Sportsman – Local hero
It isn't the fact that they churn their own butter and cure their own ham that makes The Sportsman such a treat. They do, as it happens, and they do so very well, the butter balancing natural milky lusciousness with the tangy pinch of salt from the local marshes, and the ham dense and - th...
On the Olive Magazine scan the last line of Jay's comment says "The downside to being Michael Winner . . ." and then gets cut off.
What comes next?
Feel free to make something up and take as long as you want . . .
Bits and bites and yet another fav find
Bits of me are scattering around the web these days. Here's a quick list should you be interested. Or just look away if you don't want to see me patting myself in the back. Adam, that Amateur Gourmet Adam, was over here and share a dinner with me that he went ga-ga over –the dinner, not me. He...
I'm in broad agreement with what you say - the idea that a writer is more objective merely because of the presence of an editor is somewhat laughable, I sure that many are less so as a result. This is, of course, not to say that bloggers can be objective . . . as you point out.
On the point about being able to objectively judge a classic dish . . . as chefs (hopefully) become more innovative I think this skill will become less valuable.
Weighing in
A headline on the front page of the SF Chronicle last weekend read: Food bloggers dish up plates of spicy criticism: Formerly formal discipline of reviewing becomes a free-for-all for online amateurs It argued, essentially, that paid writers –aka real journalists- have editors and are therefor...
I went there a couple of weeks back. As well as the weirdness, voyeurism and shock attempts, it's also . . . really funny. As well as the Bengali places nearby I know you and many of your members are aware of New Tayyabs. There's also Story Deli with very good pizza or if you head North up Brick Lane, delicious not-run-of-the-mill Mexican food at Green and Red.
Fancy a go with Chrissy?
No, no, Chez Pim hasn't turned into one of those sites. These photos are from perhaps the hippest art installation in London at the moment: Simply Botiful by the swiss conceptual artist Christoph Büchel. The installation is at the newish Hauser & Wirth Coppermill Gallery in London's East End...
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