Restaurant Critics are cunts, aren’t they?
Why does anybody still employ these blowholes? There they sit with peremptory taste buds and haughty opinions, swilling ridiculously-priced vino whilst pitifully attempting to over-describe roast squirrel. Perhaps it’s the quaffing of so much free booze that encourages these parasites to dream up over-articulate ways to describe the sumptuous cheese sauce nestled on a sorry-looking piece of cauliflower, or boiled bollock of a butchered Lancashire pig. There they sit at their most recent free meal, with notebook and breadfruit and unctuous tongue. If I were the chef I’d have pissed into their glass of fizz and shat onto their nest of caviar.
Is it honestly worthy of a salary to boast, “Oh darling this roasted shark’s fin is to die for” or “If you haven’t dined at La Cou Grandeé then you simply haven’t lived.” Money for old cunts.
Anthony Bourdain thought he was something special, before the pompous turd shared noodles with Obama then killed himself; AA Gill was a cunt as well, even before he married the frumpy, democracy-hater Amber Rudd and Will Self is hateful turd, like an overgrown, metropolitan stary-eyed rat.
The only pricks who like or associate with restaurant critics are OTHER restaurant critics, as if they’re all sitting in a big circle having a wanking contest. “This circle jerk is to die for, glorious, my colleagues’ ballbags are super on the palate and taste simply divine. Pass the Chateau de Cunt.”
Nominated by Captain Magnanimous



