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Charles Campion is an English food critic who has written in The Times, The Independent and the Evening Standard. Having spent 15 years in the London-based advertising industry, he took a career change and bought with his wife Sylvia an old English countryside mansion 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.〔http://www.charlescampion.com/bio/〕 Campion then moved on to become a food journalist, writing restaurant reviews and food articles for ''The Independent'', ''The Times'', ''The Weekend Telegraph'', ''The Illustrated London News'', ''BBC Good Food Magazine'' and ''Delicious''. He is a regular judge at both the British Cheese Awards and the International Cheese Awards.〔http://www.slowfood.org.uk/ark-info/charles-campion-bio/〕 He is a past winner of the Glenfiddich "Restaurant Writer of the Year" Award.〔 Between 1999 and 2005, he wrote seven editions of the ''Rough Guide to London Restaurants''. Campion has written 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. He has since appeared in the media, mainly on MasterChef, Celebrity MasterChef and in January 2013 on Celebrity Mastermind. He co-presented the SkyTV series ''The Greatest Dishes of the World''. == References == 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Charles Campion」の詳細全文を読む スポンサード リンク
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