FOURMagazine

@JoeHaith85 Have you tried a restaurant that had great reviews and thought the complete opposite? Different strokes for different folks, I guess. But completely get where you coming from.

@FOURMAGAZINE Agreed, but given the sheer number of restaurant options around are critics not useful for guidance? If I'm buying most things I would search out reviews (both general public & critics) and not just go blind.

Yesterday I happened to come across a Jay Rayner review of Hélène Darroze at The Connaught from 2008. “Two (cont) tl.gd/n_1sqhhu8

@JoeHaith85 For example, a multi awarded Michelin starred chef from Hong Kong opened a restaurant in London several years back, got absolutely slaughtered by the press. We thought it was great but he ultimately closed. Pity to lose a chef of that caliber in a city like London.

@FOURMAGAZINE So your point is if you put effort into something and send it out to the public, nobody with access to a platform should be allowed an opinion of it because, you know, they tried?

Thank you @FOURMAGAZINE for this delicious review of our restaurant! Baluch! bit.ly/2CpiphK

Busy times on the pass - 🐙 starters flying out! #lunch #mayfair

Our dinner @LauncestonPlace - London

.... Pleased To Finally Announce My Next Role As Head Chef Is At Launceston Place, Looking Forward To A New Start With A Great Team ....

Cucumber, spelt, yogurt, celery and tulip @The_littleMill @FOURMAGAZINE @FoodAndWineMag @foodandwine #desserts #pastry #chef #irishfood

Kokoskuchen mit Yuzu Püree! Einfach wow..Danke Strandhotel Fontana #cleaneating #kokoskuchen #food #elbblickmagazin

Ihr sucht noch eine romantische Location für den Valentinstag? Das Strandhotel Fontana bietet euch ein ganz... fb.me/3ovHeXrFt

Jan Hartwig via ChefsTalk for Business

Join me in supporting refugees. Get "Eat Offbeat: The Cookbook" now & discover recipes by refugees worldwide thndr.me/cyxHjy

Last week the iconic @LanzeracWines welcomed @FOURMAGAZINE with luxuriously updated guest rooms and stunning new wine-tasting facilities.

Our Sous Chef Dave is ready to fillet this beautiful Cornish Hake ... Today On our brunch menu... #tapas #crispyhake #saffronalioli

@FOURMAGAZINE sheds light on the most exciting and hotly anticipated safari developments for the year ahead ow.ly/hRR5308iAL2

One year ago...Y.B.L Inc. did the cover of this amazing FOUR Magazine!!! fb.me/6sO1ulIHf