Charles Campion

Charles Robert Campion (17 October 1951 – 23 December 2020) was an English television personality and food critic who wrote for The Times, The Independent,^[2] and the Evening Standard.^{[citation needed]}

Biography

Campion was born in Leamington Spa, Warwickshire, the son of Geoffrey Campion and Meriel Campion (née Swann). He was educated at Blundell's School in Tiverton, Devon and at Watford Art College, Hertfordshire.^[3]

Early career

After 15 years in the London-based advertising industry, Campion took a career change in 1988 and with his wife Sylvia purchased a small hotel, Cold Springs House, in Buxton, Derbyshire. Renovating it into a luxury hotel and restaurant, he took on the role of head chef - the only light in what became an abortive and failing enterprise.^[4] The hotel closed in 1991.

Food Critic

Campion moved on to become a

Between 1999 and 2005 Campion wrote seven editions of the Rough Guide to London Restaurants. He also wrote three cookery books with chef Theodore Kyriakou: The Livebait Cookbook, Real Greek Food and The Real Greek at Home. He wrote the culinary memoir Fifty Recipes To Stake Your Life On, the barbecue recipe book Food from Fire and Eat Up!. The third edition of Charles Campion's London Restaurant Guide was published in 2008.

Television work

Campion appeared in the media, mainly on

Campion died on 23 December 2020 at the age of 69, from complications of heart disease.[7]^[8] He was surrounded by his wife, son and daughter.

References

External links

• Charles Campion - Archive of Official Site