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    How to be a savvy restaurant reviewer
    How to be a savvy restaurant reviewer
    How to be a savvy restaurant reviewer
    Ebook40 pages36 minutes

    How to be a savvy restaurant reviewer

    By Sam Worthington

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    About this ebook

    Worldwide restaurant reviewer Sam Worthington provides an easy to read guide to writing restaurant reviews. Sam is known for his forthright views, no nonsense and often amusing accounts of his dining experiences. An invaluable guide for anybody starting out as a reviewer as well as worthwhile advice and tips for experienced critics. Sam is an acknowledged foody who has also worked as a chef and restaurant owner.

    LanguageEnglish
    PublisherSam Worthington
    Release dateJun 12, 2013
    ISBN9781301157051
    How to be a savvy restaurant reviewer
    Author

    Sam Worthington

    Sam Worthington has been around for about twenty years working as a travel writer, bar and restaurant reviewer for several print publications as well as many websites. As can be seen from the website samworthington.com is a nom de plume of a successful restaurateur and publican. A student of economics Tim Randall was a keen politician in his youth and was member of the Hyde Park Tories and vice chairman of Chelsea Young Conservatives. He received international publicity as the pirate postmaster general during the postal strike of 1971. At that time he ran a building business in Chelsea and also was involved in various nightclubs as well as being a sort after party Disc Jockey. In the mid seventies, Sam worked for the electronic security industry selling advanced digital coding systems. In the early nineties Tim was the director of the Budapest Week, the first English Language paper in Eastern Europe (as it then was). He has worked in Turkey, Portugal, Holland, Italy, Spain, Hungary, Poland, Thailand and now lives in the Philippines: in addition he has traveled extensively in Europe, Asia and America.

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      Book preview

      How to be a savvy restaurant reviewer - Sam Worthington

      How to be a

      savvy restaurant reviewer

      The secrets of a restaurant critic.

      By Sam Worthington

      Copyright© Sam Worthington 2013.

      The right of Sam Worthington to be identified as the author of this work has been asserted in accordance with the Copyright, Design and Patent Act 1988

      Published by Sam Worthington at Smashwords.

      Other books by the same author (www.books.samworthington.com )

      The Aquitaine Trilogy (the development of a new society after a holocaust.)

      The General (The first book of The Aquitaine Trilogy)

      The Constitution (The second book of The Aquitaine Trilogy)

      The War (The third book of The Aquitaine Trilogy)

      Hookers Hero (1970s era thriller set in London and the UK)

      Kelly: the bar girl who would be president (Asia politics as they are)

      A Superlative View (the world of two Labradors)

      Food and travel writing

      www.samworthington.com

      Political Blog

      www.asiabugle.com

      Contents

      What it is all about?

      The first impression

      The menu and wine list

      Foreplay

      Food – the main event

      Sugar and spice

      Carriages and writing

      Resources and Links

      What it is all about?

      As a high profile restaurant reviewer of two ex-pat papers in Budapest and Warsaw, I was considered the authority on eating out. The inevitable consequence of this was that when I met somebody new - once they realised who I was as I used a nom de plume - they asked, well, what is the best restaurant here?

      That may appear to be a comparatively simple call - after all we used to run a restaurant of the year competition. But in reality the answer is fraught with danger. Whatever I may think, my view is it is an opinion - a considered opinion maybe and a highly qualified opinion as well as I have dined all over the world - but it is still my view and open to challenge. Of course the secret of being a successful restaurant reviewer is to empathise with your readers. You will not last long if you say a place is good and everybody else thinks it is not.

      But I would answer that question with a question, What, I would say, do you want? Then I would ask is it for a high powered business meeting? A romantic evening? A friendly meal with a friend, and if so what kind of friend? Or is for a party to have a bit of fun? The point here is that in the restaurant business, as much as in the horse racing business, it is a very much horses for courses. A Derby horse is not a National horse – but that does not prevent both from being excellent animals!

      Another issue that will invariable come up is price. That can be divisive as well because we all eat different things, drink different amounts and have different ideas about what is expensive and what is not. A meal in London’s West End is almost certainly going to be more expensive than a similar meal

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