Samuel Hauenstein Swan

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.

Pascal Aussignac (Club Gascon) winner of the Best in Taste of London Award 2012,

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

Paulo de Tarso Bar Boulud at Mandarin Oriental Hotel Group

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,

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

... the other talent of Lucas Hollweg
Gizzi Erskine indiscussion with J

ay Rayner


Mickael Weiss, the finest ingredients to create his classic French menu with contemporary flavours. 

Bill Knott and 

Charles Campion


The back bone of it all
Using Format