Richard Vines, a celebrated food critic known for his extensive influence on the London dining scene, has passed away at the age of 71. The news of his death was confirmed by Pierre Koffmann, a close friend and renowned chef, who shared a heartfelt message on social media, stating, "RIP @richard.vines 🖤💔 THE REST IS SILENCE." Vines’s own Instagram account also confirmed the tragic news.
With over 40 years of experience in writing and broadcasting, Vines was a prominent figure in the culinary world. He spent 26 years at Bloomberg, where he joined in 1995 as a markets editor and later became the chief food critic in 2008, a role he held until his retirement in 2021. His tenure at Bloomberg was marked by a commitment to excellence in food journalism, earning him accolades such as the Fortnum & Mason Food and Drink Award for online restaurant writer of the year.
Vines was not only a critic but also served as the UK chair of The World’s 50 Best Restaurants, where he played a significant role in recognizing outstanding dining establishments. His connections in the restaurant industry were extensive and friendly, a rarity for a critic, which allowed him to foster relationships with chefs across the country.
His retirement celebration, hosted at M Restaurant by his close friend Martin Williams, attracted a diverse group of high-profile chefs, including Asma Khan and Fergus Henderson. Vines’s 60th birthday was similarly celebrated with toasts from notable figures in the culinary world, showcasing the respect and admiration he garnered throughout his career.
Interestingly, Vines’s journey into journalism was not straightforward. Initially starting his career as a train announcer at Oxford Station, he left after two years and pursued further education at the London School of Economics, where he earned a degree in economics and sociology. He later obtained a postgraduate diploma in journalism from Cardiff University, which paved the way for his entry into the media industry.
Vines held positions as a sub-editor at various publications, including the Morning Telegraph, Daily Mirror, and The Times. His international experience included roles at China Daily, the Wall Street Journal Asia, and the South China Morning Post, where he served as foreign editor and associate editor, interviewing prominent political figures such as Singapore's Lee Kuan Yew and South Africa's Nelson Mandela.
In 2004, when Bloomberg sought a restaurant critic, Vines volunteered for the position, despite having no prior experience in food criticism. "I simply put my hand up for the post and volunteered that I had covered food and dining while at the South China Morning Post," he later recounted. This leap of faith led to a flourishing career in food journalism.
Vines’s approach to food writing was characterized by his genuine passion for dining, often described as a bon viveur. He was known for his flamboyant style, often sporting brightly colored kurtas and patterned shirts. He enjoyed long lunches and lively conversations with chefs, viewing these experiences as opportunities for learning and networking. "Dining out with a talented chef is often like a masterclass in food. And you get all the restaurant gossip too," he once shared.
His influence extended beyond traditional journalism; Vines was adept at utilizing social media to connect with his audience. With around 40,000 followers on X (formerly Twitter), he frequently shared exclusive news about restaurant openings, closures, and menu changes, making him a go-to source for dining enthusiasts. After retiring, he continued to engage with the culinary community through his website, Vines Dines, where he shared reviews and insights.
In his later years, Vines partnered with Koffmann to create Koffmann & Vines, an independent restaurant review platform that showcased their combined expertise. Although the project was short-lived, Vines remained active in the dining scene, often seen at events and award shows, where his presence was a testament to his lasting impact on the industry.
Tributes have poured in from colleagues and friends, reflecting the deep affection and respect they held for Vines. Xanthe Clay, a food writer and current UK chair of The World’s 50 Best, described him as "funny, irreverent, kind, loyal, and a first-class journalist." Chef Jason Atherton expressed his devastation at the news, stating, "Our industry has lost one of the truly good guys today, one of the loveliest people you could ever meet." Jo Barnes, co-founder of Sauce Communications, remembered him as "the kindest, most honourable colleague and friend," highlighting their cherished moments together over the past 25 years.
Vines’s legacy will undoubtedly endure in the culinary world he so passionately covered. His unique blend of humor, insight, and genuine affection for food and those who create it made him a beloved figure among chefs and food lovers alike. As the tributes continue to flow in, it is clear that Richard Vines will be sorely missed, but his contributions to food journalism will remain a lasting influence on the industry.
