Welcome to Too Many Critics 2013, held this year in the elegant surroundings of Coq d’Argent with Charles Campion. He has written about food and restaurants in the London Evening Standard for over a decade. He has also contributed to an array of other publications, including The Independent and The Times.
Smoked salmons by the Severn & Wye Smokery fish smokers located between the Rivers Severn and Wye.
Jay Rayner is an award-winning writer, journalist and broadcaster. His broadcasting work as a presenter for the BBC has brought him two Sony Radio Award. He is the regular food critic for the Observer newspapers. Jay’s latest book is ‘A Greedy Man in a Hungry World'
Coq d’Argent restaurant is an elegant, fine dining space guaranteed to impress with stylish Head chef Mickael Weiss uses only the finest ingredients to create his classic French menu with contemporary flavours.
Rose Prince food writer. She has published multiple books and writes about recipes, cookery and food for the Telegraph.
Platting up of Steamed asparagus, soft boiled egg Served with Rose Prince’s sourdough soldiers and a piquant sauce
Lucas Hollweg is a self-taught cook who gave up life as a food editor and features journalist to spend more time in the kitchen. His popular recipe column in The Sunday Times Style magazine.
Master chocolatier Paul A Young
Bill Knott started his career as a chef before co-founding the food and drink magazine Eat Soup in 1995. He has since written for a host of magazines
and newspapers worldwide, including stints as restaurant critic of the Daily Telegraph.
English Choucroute Featuring classic pork sausages, black pudding, smoked pancetta, unsmoked gammon and treacle smoked back bacon from Maynard’s Farm
For the past
10 years, Tom Parker Bowles has been a
food writer and broadcaster with a weekly
column in The Mail on Sunday, and three published books. He has recently taken up the mantle of Food Editor at Esquire magazine
Joe Warwick cofounded The World’s 50 Best Restaurants as editor of Restaurant magazine.
His latest book, ‘Where Chefs Eat’, an international guide to chefs’ favourite restaurants, has just been published by Phaidon, www.wherechefseat.com
Tracey MacLeod combines writing
about restaurants with her day job as a TV agent. She appears regularly on the critics table of Masterchef and has been named Restaurant Writer of the Year in the Glenfiddich awards
Pecorino, pears, MacLeod’s Highland Oatcakes
Jay Rayner the pianist
ay Rayner
Mickael Weiss, the finest ingredients to create his classic French menu with contemporary flavours.
Bill Knott and
Charles Campion
