Fine Food with

Charles Campion

Food writer and critic

  • “Shop happy”

    03 November 2016 Fine Food
    Every year, early October sees a good number of restaurants holding their breath in anticipation. Setting aside the merits of a tyre-maker’s opinion about gastronomy, the Michelin Guide to Britain and Ireland is a plump red book much beloved of chefs....

  • “How to make a food town”

    04 October 2016 Fine Food

  • “Weather”

    25 August 2016 Fine Food
    September is an agreeable month. There’s often an interlude of decent weather in the US which has become known as an “Indian Summer” (allegedly because the Native Americans needed autumn sunshine to ripen the maize that was their staple diet)

  • “Picnic perfection”

    12 July 2016 Fine Food
    It’s no surprise that one of my favourite passages in the Wind in the Willows is the one where Ratty checks out the picnic that he has put together for himself and the Mole. The enticing list of goodies seems endless:...

  • “Less is more… more or less”

    17 May 2016 Fine Food
    No sooner had the audience figures nudged over a monster 13 million than the producers of the Great British Bake Off intensified their hunt for a spin off. Something without Mel, Sue and their particular brand of innuendo but hanging...

  • “Singing the blessing”

    22 April 2016 Fine Food
    Food awards come in all shapes and sizes, but it’s not often that the first job of the judges is to sing along with the “blessing of the pies” – words by the Reverend Kevin Ashby and appropriately enough set to the...

  • “Sausage wars”

    15 March 2016 Fine Food
    When it comes to enthusiasm for sausages and pies I bow to no man. For me the humble snorker plays a pivotal role on many menus, filling the gap between lumps of meat various and those more complicated dishes that...

  • “Back to Basics”

    29 January 2016 Fine Food
    February is a particularly sullen month. Wallets are still smarting from Christmas, credit cards sulk and anyone running a restaurant is hanging on for St Val’s day in the hope that a dose of spurious romance will kick start the dining...

  • “Through a glass darkly”

    21 December 2015 Fine Food
    Towards the end of December, the editors of large newspapers start to fret about what stories they should be running in their New Year editions

  • “Time for a cool yule”

    06 November 2015 Fine Food
    Christmas lies across the calendar like a fallen tree and blocks out sensible behaviour from early November until Twelfth Night in January
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