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As reported earlier this week in The Age Chef of renound Sydney restaurant Pier 'Greg Doyle' has announed he will hand his 3 Chef Hat awards back to the Sydney Morning Herald Good Food Guide as he is said to be under too much pressure to continue running his restaurant at that level of service. The co-editor of The Good Food Guide Terry Durack has come out and said ''As far as I'm concerned, as co-editor of the Guide, he can't [hand back the hats].''


Should Chefs be allowed to say "Thanks, But No Thanks"? This is an independent restaurant reviewing guide designed to guide customers to quality restaurants after all.

Quite honestly this announcement is pointless, other than making news. Why didn't Greg Doyle just annouce he was changing the structure of the restaurant and the experience it is trying to create, rather than shunning The Good Food Guide itself. This is obviously someone who is feeling the pressure and is wanting to let everyone know he is officially 'over it'. Or he is just wanting to generate some free publicity for the new restaurant concept.

In the end you can't stop restaurant reviewers writing about your food and the Guide has said that they will continue to review Pier in the future.