He’s the restaurateur who won two Michelin stars for his pub, lost 12 stone and wrote a diet book. He makes money — but his restaurants don’t
Andrew Billen is a Writer and TV Critic at The Times. With over 40 years of experience, he specializes in interviews with celebrities, politicians, and writers, as well as long-form features that delve into culture, society, and the arts. He has been featured in notable publications including The Sydney Morning Herald and Air Mail, and has received multiple nominations for his interviewing prowess at prestigious journalism awards.












