When restaurant reviews are published in the Belfast Telegraph, they can often attract a huge number of readers.

While being a food reviewer may seem like a dream career to many, seeing them walk in the door can fill some restaurateurs with dread.

But what gives a food critic the right to publicly slate the hard work of chefs and restaurant floor staff?

Is it only about the food, or are there factors that set some establishments apart?

Can a bad review really be a big blow to a restaurant?

Belfast Telegraph’s star food reviewer Joris Minne joins Ciarán Dunbar to spill the beans about the recipe of a good review.