Food Critics

“I look for three things, really... food, service and ambience.”-Richard vines Chefs, writes Chandos Elletson, have always had an uneasy relationship with critics. Part of this is due to something completely out of their control: opinion. Most chefs can take the opinion of their genuine customers seriously but few can resist the temptation to read every word a critic says. A review can be something tortuously personal and chefs are not alone. Any artist knows how fragile their work can become in front of a wordsmith and a headline.