Food critics

Fairly lightweight article by BBC online on the business of food critics, which I think follows on the back of Jamie Oliver's restaurant getting slated by Hardens. At the prices he charges (anything up to £30 - 35 for a main course) he ought to be cooking Michelin standard food, not relatively simple cucina povera. Although I have massive respect for what he has achieved with his students, he is taking the piss a little, although if there is a market for it, good luck to him.

Jay Rayner is quoted in the article. My review of his book is here.