Welcome to food critic Andy Hayler’s restaurant reviews – here's a bit more about me


In June 2014 there were 110 three Michelin star restaurants in the world, and I have eaten at all of them.

About me

I am author of "The London Transport Restaurant Guide" and am a freelance food writer for various publications, writing professionally since 1990. I was a guest critic on the first four series of BBC's "Masterchef: The Professionals." and I wrote the Paris section of National Geographics's "Food Journeys of the World", published in 2009. I was a major contibutor to the book "1001 Restaurants You Must Experience Before you Die", published in 2014. I am the restaurant critic for Elite Traveler magazine.

Over the last 20 or so years I have been eating in restaurants three to six times a week. I have been lucky enough to travel widely, and I always try and eat well, so I have added notes on the various restaurants I have been to, from the USA (which I have visited over 100 times) to India (22 times) and Japan (over a dozen visits and counting).

In 2004 I completed eating at every 3 star Michelin restaurant in the world at the time, a journey that was reported in the press as far afield as Taiwan and Australia and made it to French National TV. I caught up with Michelin in 2008, and again in 2010, 2012, 2014, 2016 and 2018 in terms of eating at all the three star restaurants at that time.

I live in London, and am married to Stella, a physician.


  • 1001 Restaurants to Experience Before You Die

    1001 Restaurants to Experience Before You Die

    I was the single largest contributor to this book, published in October 2014.

    Buy this book
  • Food Journeys of a Lifetime

    Food Journeys of a Lifetime

    I wrote the Paris fine dining section of this coffee table book from National Geographic.

    Buy this book
  • London Transport Restaurant Guide

    London Transport Restaurant Guide

    I wrote the The London Transport Restaurant Guide, which is now out of print but can be obtained from Amazon. It was published by Boxtree (now MacMillan), ISBN 0 7522 16627.

    Buy this book