Richard Vines: Quaglino’s & London Food Scene Farewell
The heart of London’s food scene paused to remember Richard Vines, a celebrated restaurant critic, paying tribute at Quaglino’s. This gathering of industry leaders and fellow critics offered heartfelt memories of Vines’s impact,revealing his wit,passion for restaurants,and generosity. The memorial, a rich tapestry of anecdotes woven through stories of fine dining and camaraderie, gathered figures from the Evening Standard, bloomberg, and FT Magazine, all united in honoring vines.News Directory 3 presents this touching remembrance, allowing insights into the legacy of one of London’s most respected voices. discover what’s next for the culinary world.
London Food Scene Remembers Richard Vines at Quaglino’s
Updated June 18, 2025
the London food scene recently gathered at Quaglino’s to celebrate the life and legacy of Richard Vines, a well-known restaurant critic. Fellow critics, chefs and industry figures attended the memorial, sharing stories and raising a toast to vines’s contributions.
The event featured an array of fine foods and drinks, including Reach Caviar, Pommery Apanage magnums, Renais Gin gimlets, Gray goose martinis, freshly shucked oysters and langoustine cocktails. Attendees reminisced about Vines’s sharp wit, generosity and passion for the restaurant industry.
Among those present were David Ellis from the Evening Standard, Bill Knott of Bloomberg, Hannah Twiggs from The Self-reliant, Joe Warwick of The World Restaurant Awards, Jay Rayner from FT Magazine and Fay Maschler from Tatler.
Steve Dinneen, a food writer for City A.M., recalled fond memories of dining with Vines. He recounted their first meeting at Bentley’s, where Vines, dressed in a seersucker suit, captivated the table with tales of the restaurant world. According to Dinneen, richard Corrigan, the proprietor, opened an expensive bottle of wine, and the gathering lasted untill midnight.
Another attendee recalled meeting Vines at M Restaurant on Threadneedle street. “I think I disappointed him when I went back to work after an hour and a half,” he said. “The next time we did a proper six-hour session, wich was much more like it! It ended with me teaching Richard how to play pool over beers in Brigadiers!” He added, “I miss him dearly and I know he would have loved to have seen so many people smiling and toasting his legacy.”