2011, A year in review

2011 was a landmark year for Chefhermes.com, it’s the first full twelve month period that the blog has been going and after a long hiatus I finally moved to hosting. As with most things IT related there are the usual hiccups but nothing major. The advantage of this is that I now have full control … Read more

’5Questions’ ~ The Journalists, Jay Rayner

This edition of the 5Questions comes from a prolific writer. Not only is Jay Rayner known as the restaurant critic for The Observer & the foodie face of the BBC’s One show, he has also contributed to such publications as GQ, Cosomo & Esquire. On top of all that, he has had six books published … Read more

The 10 most followed UK restaurant critics

This post follows on from a post done by Huffington Post & retweeted by many including Slash Food, which is how it came to my attention. The title of their post was, The most popular food critics on Twitter So obviously I had a look, not a sniff of any of the UK based ones, … Read more

Our Review of 2010 & the landmark 100th post.

Well, here it is, our 100th post on the Chef Hermes blog. After spotting a niche in the blogosphere on the 21st February 2010 the first post emerged. To say that month’s figures were disappointing is a mild understatement, at the end of the month the blog had just 30 page views (not including us … Read more

Blogging & Journalism, can they go hand in hand?

After our recent leak of a certain guide, we came into contact with a number of  journalists. Some felt that it was bad form for us to publish what we did and others felt that it was fair game. After all, if some of the journos had been presented with the same leak would they … Read more

An update of 50 Best Restaurants, a review of our leak

So after we post our leak on the TableTalk forum, we received an incredible amount of interest in our little blog. Many thanks to all of you that took the time, it’s very flattering. Back to the subject in hand, as we said at the time we’d already done 2 posts on the Friday when our source … Read more