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 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.
We’re starting with an absolute classic, the Canteen Corn Fritters. There were a few versions over the years but looking back this recipe was probably the most popular – probably because they were fried! Many a hangover was saved with these Fritters served up with a Bloody Bens Bloody Mary, setting you up for a few Bloody Bens Gins later in the day.
The pic above is by our favourite Brunch blogger, @themunchbrunchkids who had the Fritters with Bacon, a fine decision.
If you’re thinking, yes, I would like to eat these with a Bloody Mary then please click here to order our Bloody Mary Mix.
Makes 20ish Fritters, that’s quite a lot, so play around with the quantities or try freezing them.