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The Good Food Guide
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The Good Food Guide
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The Good Food Guide is a guide to the best restaurants, pubs and cafés in Great Britain. The first edition was published in 1952 and covered the years 1951–1952.[1] Initially published every two years, the Good Food Guide was then published annually from 1969 until 2021.[2]

Over its existence as a hard-copy volume, the number of establishments included in the Good Food Guide steadily rose, from 484 entries in its first volume, to 750 in the 1961 volume, 1200 in the 1971 volume, and from 2010 until the end of its existence in print, around 1300 entries.[3][4]

In October 2021, Adam Hyman purchased The Good Food Guide[5] for an undisclosed sum from Waitrose & Partners. The Guide was relaunched in 2022 as a digital product. The Guide will no longer be published annually in print but will instead be published in an app that will be continuously updated with new Guide entries along with a The Good Food Guide Weekly digital newsletter, location guides and Club perks and offers.

According to the organisation, all reviews are based on the huge volume of feedback received from readers and this, together with anonymous expert inspections, ensures that every entry is assessed afresh. Every inspected meal is paid for, and Readers of the Guide are still actively encouraged to submit their reviews, via the Good Food Guide website, which are then considered for prospective inclusion in the Guide .[6]

Some guidebooks prior to Postgate's were, like his, based on readers' recommendations, but in the early 1950s, the majority were made up of the opinions of experts, or taste arbiters. They decided for their readership which restaurants were good and which were not. Other guidebooks might have advertised themselves as "independent", but many included listings for restaurants that paid them.[7]

Elizabeth Carter was appointed as editor of The Good Food Guide in November 2007. She has been an active restaurant inspector and contributor to the Guide since the 1990s, and has extensive experience in restaurant-related publishing and media. Previous roles have included editor of Les Routiers UK and Ireland Guide (2002–2004) and editor of the AA Restaurant Guide (1997–2000).

Chloë Hamilton works alongside Carter as co-editor.[8]

History

[edit]

The Good Food Guide was first compiled by Raymond Postgate in 1951–52. Prior to that work, Postgate had published in Leader Magazine (23 April 1949) an article entitled "Society for the Prevention of Cruelty to Food", stating that his new-found society rose from his frustration with the "horrifying things" he had witnessed in restaurants and urging interested readers to send him restaurant recommendations.[9] When Hulton, the Leader's publisher, abruptly closed the magazine down, Postgate worked with Lilliput to continue his project.[9] In November 1950, a neophyte version of what would become the Good Food Guide was published. This list of fifteen recommended restaurants was prefaced by Postgate's article, "The Good Food Club: Rules for Eating Out", including Rule One: "Read the menu outside. If there is no menu outside, don't go in."[10] Postgate's aims were simple, among them, "to raise the standard of cooking in Britain" and "to do ourselves all a bit of good by making our holidays, travels and evenings-out in due course more enjoyable". Following the success of The Good Food Club, readers' reports were compiled and the first Good Food Guide was published. It included 484 restaurants, hotels, and pubs.[3] One of the original compilers was food writer Margaret Costa who would become the regular Sunday Times food columnist.[11] Upon his retirement from the Good Food Guide in 1970, Postgate estimated that he had dealt with some 40,000 reader recommendations.[12]

Several editors have been associated with the Good Food Guide. Christopher Driver was appointed successor to Postgate in 1969-1970 and served in that role until 1982.[13] Driver's approach to editorship was characterized by Tom Jaine, himself a former editor of the Good Food Guide (1990–1994), as "galvanic". Driver "excoriated" many of the restaurants that he and Good Food Club members nonetheless deemed worthy of inclusion in the Guide, but which still suffered from "cupidity and the vain pretensions of their customers." Furthermore, Jaine continued, Driver "included with gusto and near-apostolic zeal Indian, Chinese and other ethnic restaurants which had hitherto been thought beneath a linen-and-crystal gourmand's notice."[13] Higher-end restaurateurs and chefs, including Kenneth Bell at Thornbury Castle, Gloucestershire, took offence at the Good Food Guide under Driver's editorship, launching letters to The Times as well as meeting with the Consumers' Association to whom Postgate had sold the Good Food Guide in 1963.[13][14] Driver also initiated an on-going campaign to discourage restaurants from allowing patrons to smoke.[15]

Good Food Guide volumes published under Driver's leadership moved away from simply telling people "of places where a passable meal could be obtained."[15] He instituted what were called "distinctions", reserved for establishments thought to offer outstanding food, or hospitality, or a distinguished wine cellar. The pestle-and-mortar distinction, to be bestowed "grudgingly" by Good Food Club members, denoted "unusual skill, imagination, and energy in a chef or team. . . . Sound materials, judicious menu-building, and a good technique should be looked for, as well as indefinable, indispensable flair, and a high degree of reliability."[16] The Roux Brothers' Waterside Inn in Bray received such a distinction multiple times. The tureen distinction was "confined to hotels" and signified "a well-kept table" and a place where it was a pleasure to spend more than one night.[16] Many establishments sported both the mortar-and-pestle and the tureen distinctions throughout Driver's tenure, including Miller Howe Hotel in Windermere, Cumbria, and Ballymaloe House in Shanagarry, County Cork, Ireland. A wine bottle denoted "a wine list and service out of the usual run."[16] The Bell Inn in Aston Clinton, Buckinghamshire, routinely received this distinction.

Drew Smith assumed the editorship in 1982 (his first edited edition appeared in 1983) and brought on board Jeremy Round as his assistant editor, replacing Aileen Hall.[17] Round went on to become the first food columnist at the Independent, and during his tenure at the Good Food Guide, fellow Guide writer, David Mabey, credited Round with helping develop the Guide into "a mouthpiece for serious gastronomic debate."[18]

Characterizing Smith as "a lean, lanky, feisty chap," Mabey noted several campaigns that Smith launched, all of which had a significant effect on the British restaurant scene, British gastronomy, and diners.[18] The first was the "No Mortgage Needed" campaign launched in the 1983 Good Food Guide to address the high cost of dining out. Many restaurants responded to Smith's challenge to "provide a complete meal under £10," and many new addresses ended up in the 1984 Good Food Guide as a result.[19]

Smith was particularly critical of many so-called French restaurants, noted Michael Bateman, then food writer for the Independent on Sunday. Bateman quoted Smith as saying, "'You would recognize them by their use of frozen food, inept service, poor sauces, a big bill.'"[12] Partly in response, Smith inaugurated the "Real Food" campaign in the 1984 Good Food Guide. Restaurants that allowed the Guide a list of their suppliers to authenticate that indeed, the kitchen was free of processed, frozen, and ersatz products, were awarded a "Real Food" badge. In the 1985 Good Food Guide, Smith verified that the "Real Food" badge and campaign had been successful, that restaurateurs who had achieved the "Real Food" badge were actively "encouraging the growth of small food businesses in the area."[2]

Smith's essay in the 1987 Good Food Guide, "The British Revival," identified "a real gleam of hope. Our national cooking," Smith observed, "has reasserted itself. A new mood is evident. In the last year we have stumbled across what seems to be a phenomenon." Smith went on to write that initially, this phenomenon "appeared to take the shape of a resurgence of regional cooking in the Lake District, but it was soon apparent that other restaurants throughout the country had adopted the tack."[20] Labelling this new style "Modern British Cooking" or MBC, Smith identified five themes: Emphasis on regionality and sourcing ingredients as locally as possible to guarantee freshness and to also reward local craftsmen such as butchers for their product; the market itself, with menus reflecting what was best at local markets from day to day and hence, a focus on seasonality; relishes and spices that "revive the heart of British cooking" and that have traditionally been "used almost like punctuation, to give emphasis to the centerpiece," such as a joint of meat; the garden, especially the importance of an abundant use of vegetables and to a degree fruit that illustrate "the great wealth of British horticulture"; and finally, the tradition, especially chefs' attention to "traditional British puddings," from Sussex pond to jam roly-poly, treacle tart, clootie pudding, and Atholl brose. Equally important were chefs who called attention to a new generation of farmhouse cheesemakers who revived the production of languishing British cheeses.[20] Smith went on to stress that he and his staff "do not claim to have invented this modern British cooking, only to be recording it."[20] Twelve London restaurants, fifty-six English restaurants outside of London, thirteen Scottish, and six Welsh restaurants were given the "Modern British Cooking" badge.[21]

Smith likewise "had the courage" as the next Good Food Guide editor, Tom Jaine, characterized it, to create a new classification system, "marking each restaurant out of 20, thus providing rapid guidance and a national league table."[15] No restaurant warranted a 20, the highest mark possible, and many fell within the 9-13 range. Those scored between 16 and 17, the highest awarded, were regarded by the editor and inspectors "as the best in Britain."[22] In 1987, only three restaurants were scored 17 out of 20: Le Gavroche and Tante Claire in London, and Le Manoir aux Quat' Saisons, in Great Milton, Oxfordshire.[23]

Tom Jaine assumed the Good Food Guide editorship from 1989 to 1994. As he pointed out in the Introduction to the Good Food Guide 1990, he was the first editor who was not by profession a writer or journalist, but rather, had spent much of his life involved, "through family or profession, in restaurants."[24] He was the stepson of George Perry-Smith, whose restaurant, Hole in the Wall, Bath, achieved long-standing fame. From there, Jaine went into partnership with Perry-Smith, Heather Crosbie, and Joyce Molyneux after the sale of Hole in the Wall in 1972. Jaine established with Chef Molyneux another claimed restaurant, the Carved Angel, in Dartmouth, Devon, in 1974. He remained in partnership with Molyneux until 1984 when he left the restaurant industry to focus on writing.[25]

As Good Food Guide editor, Jaine established a new marking system, moving from the 20-point model to a 1-5 model instead. "Reducing the total from 20 to five intentionally broadens the bounds of each mark," Jaine explained in the 1990 edition. "We reckon that the reader needs straightfoward guidance that is not based too much on nit-picking and the reading of the entrails."[15] A score of 5 signified the rarest restaurants, deemed simply "the best. These may excite debate, not as to whether the cooking is good, but whether it is better than their peers," while a 1 signified "Competent cooking. Restaurants that achieve a satisfactory standard, endorsed by readers as worthy of the Guide.[24] For the 1990 volume, only seven restaurants achieved a mark 5 for cooking: L'Arlequin, Chez Nico, Le Gavroche, and Tante Claire in London; Le Manoir aux Quat' Saisons, and L'Ortolan, in England, and Peat Inn in Fife, Scotland.[24]

In August 2013, the guide was purchased and published by Waitrose & Partners.[26] The guide continued to be published annually, until May 2021.

Awards

[edit]

In 2024, the Guide changed the format away from a ranked list, celebrating its newly formatted Good Food Guide Awards on the 30th of Jan 2024.[27]

This new format highlighted restaurants that are both World Class and Exceptional,[28] a reflection of the new scoring system of the Guide[29]

The event also awarded seven unique categories of awards[30]

  • Most Exciting Food Destination
  • Best Front Row Seat
  • Drinks List of the Year
  • Best Farm to Table
  • Chef to Watch
  • Best New Restaurant
  • Restaurant of the Year

Publications

[edit]
  • Recipes from Restaurants in the Good Food Guide (Raymond Postgate and Margaret Costa, Hodder & Stoughton, Ltd., 1968)
  • The Good Food Guide Dinner Party Book (Hilary Fawcett and Jeanne Strang, 1971)
  • The Good Food Guide Second Dinner Party Book (Hilary Fawcett, Hodder & Stoughton Ltd, 1979)
  • Good Cook's Guide: More Recipes from Restaurants in the "Good Food Guide" (1974)
  • The Good Food Guide: Recipes - Celebrating 60 of the UK's Best Chefs and Restaurants (Which? Books, 2010) ISBN 978-1-84490-106-7
  • The Good Food Guide 2016 (Waitrose, 2015) ISBN 978-0953798339

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

The Good Food Guide

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The Good Food Guide is an independent British publication that reviews and rates restaurants, pubs, and cafés across the , emphasizing quality food, service, and value for money through anonymous inspections by expert contributors. Founded in 1951, it aims to empower diners by highlighting exceptional dining experiences and encouraging higher standards in the . The guide covers a wide range of establishments, from local independents to high-end venues, and is updated annually with detailed scores and practical filters such as accessibility and sustainability practices. The guide originated from the dissatisfaction with post-World War II British dining, where food quality and variety were limited. Raymond Postgate, a , journalist, and food enthusiast, established The Good Food Club to recruit volunteer inspectors who would report on their experiences, leading to the first edition compiled and published in 1951. Postgate's vision was to democratize access to good food, including non-traditional options like vegetarian, Chinese, and Indian restaurants, which were often overlooked by elite guides at the time. By the , the club had grown to over 13,000 members, reflecting its influence in shaping consumer-driven improvements in the sector. Over the decades, The Good Food Guide has evolved while maintaining its core principles of impartiality and inclusivity, reassembling its content from scratch each year based on fresh reports. It played a pivotal role in Britain's culinary by promoting diverse cuisines and regional eateries beyond , fostering a culture of accountability for poor service or welfare practices. In recent years, the guide has incorporated modern concerns, such as staff welfare, removing listings for venues with reported issues until resolved, and offering digital membership perks like exclusive discounts. Following financial challenges during the , the guide ceased print publication under its previous owner in 2021, but was acquired by Knife & Fork Media later that year and relaunched in digital format. As of 2025, it continues to thrive online, with over 1,200 reviews, annual awards held in February, and specialized lists such as the 100 Best Local Restaurants and 100 Best Pubs. Edited by Chloë Hamilton since January 2025, it remains a trusted resource for diners seeking authentic, unbiased recommendations.

Overview

Description and Purpose

The Good Food Guide is an annual publication serving as a trusted resource for evaluating restaurants, pubs, and cafés across , with a focus on independent recommendations informed by expert inspections and reader feedback. It aims to empower diners by highlighting venues that excel in food quality, service, and overall experience, while promoting higher standards in British without influence from or free perks. This consumer-oriented approach distinguishes it from other guides, prioritizing unbiased assessments to guide everyday eating out decisions. Founded in 1951 by Raymond Postgate, a social historian and journalist appalled by the poor state of post-war British dining, the guide originated as a mission to elevate cooking standards and make quality meals accessible to the public. Postgate established the Good Food Club to rally volunteers as anonymous inspectors, compiling their reports to create a collective voice for better food and wine experiences. The inaugural edition, published in 1951 and covering the period 1951-1952, marked the beginning of this reader-driven initiative to reform and democratize dining in Britain. In 2022, under new ownership by Knife & Fork Media led by Adam Hyman since October 2021, the guide evolved from its traditional print format to a digital-first model, including an app for on-the-go access to updated reviews. This shift allows for real-time content expansion and incorporates membership benefits, such as exclusive discounts up to 30% at listed venues and access to special events, enhancing its role as an interactive community resource.

Scope and Coverage

The Good Food Guide primarily focuses its evaluations on establishments across , encompassing , , and , with inspectors traveling the length and breadth of these regions to assess venues. This geographic scope emphasizes local and regional dining scenes, dividing coverage into areas such as the South East, Central & , and others to highlight standout spots in diverse locales from urban centers to rural areas. While the guide is UK-centric and does not extend to significant international coverage, it occasionally notes influences from UK-based operations abroad in limited contexts. In terms of venue types, the guide covers a broad spectrum including restaurants, pubs, cafés, and gastropubs, prioritizing those that deliver high-quality food regardless of opulent surroundings or formal service. It distinguishes itself by championing accessible, value-driven eateries—such as neighborhood bistros, coastal inns, and hole-in-the-wall gems—over luxury fine-dining experiences, with over 1,200 restaurant and pub reviews featured in its annual editions. This inclusive approach ensures representation of everyday dining options alongside more ambitious venues, fostering a democratic assessment of culinary excellence. Thematically, the guide emphasizes diverse dining experiences that range from farm-to-table operations using local, seasonal ingredients to regional specialties showcasing British and innovative cuisines pushing creative boundaries. Updates in its digital format reflect evolving trends, such as through sustainable and biodiversity-focused sourcing, with selections based on thousands of annual inspections and public nominations for real-time relevance. This results in hundreds of curated entries each year, spotlighting establishments that balance delicious, technically skilled food with welcoming atmospheres.

History

Founding and Early Development

The Good Food Club was established by Raymond Postgate in 1949 amid the dismal state of British dining, where and economic hardship had led to substandard restaurant fare. A socialist and appalled by the lack of quality and choice, Postgate aimed to rally consumers to demand better standards through collective reporting on eating experiences. He recruited an initial band of volunteers—primarily club members—to anonymously inspect restaurants, inns, and cafés across , , and , compiling their honest observations to empower diners and pressure establishments to improve. The first edition of The Good Food Guide was published in by Cassell & Co., drawing on these volunteer reports to evaluate over 600 venues and offering practical guidance on where to find reliable meals. This inaugural volume sold around 5,000 copies and emphasized unpretentious, value-driven recommendations, avoiding deference to high-end or fashionable spots in favor of straightforward assessments of food quality, service, and value. Postgate personally edited the guide until his death in 1971, shaping its tone with a focus on consumer-led critique that highlighted both commendable efforts and persistent shortcomings in British . Throughout the 1950s and 1960s, The Good Food Guide saw rapid expansion in readership and influence, coinciding with Britain's economic recovery and the gradual end of rationing in 1954. By 1961, the guide listed 750 establishments, reflecting growing public interest in dining out as affluence rose and foreign culinary influences began to emerge. The Good Food Club had grown to over 13,000 members by 1966, submitting reports that fueled the guide's annual updates. Postgate's editorial vision—prioritizing anonymous, impartial feedback from everyday diners—helped elevate standards across the restaurant sector, encouraging a shift toward better ingredients and techniques during this formative period, with Driver assuming full editorship after Postgate's death.

Ownership and Editorial Changes

In 1963, The Good Food Guide was acquired by the Consumers' Association, the organization behind the consumer advocacy publication Which?, marking its integration into a broader mission of informing and protecting British consumers through reliable, independent evaluations of and dining options. This shift allowed the guide to expand its volunteer-driven inspection model while aligning with consumer rights initiatives during a period of growing affluence and dining . Christopher Driver served as editor from 1971 to 1982, bringing a sharp, analytical approach to the guide's reviews that prioritized detailed critique of culinary standards and service, influencing its reputation for forthright, non-deferential assessments. Drew Smith edited from 1983 to 1989, followed by Tom Jaine from 1989 to 1994, who oversaw editions that highlighted emerging regional cuisines and balanced coverage across the to reflect diversifying dining scenes beyond London-centric recommendations. Under Driver's and subsequent leaderships, the guide maintained its focus on anonymous inspections but emphasized deeper evaluative commentary to guide readers toward improving the overall quality of British eateries. Elizabeth Carter became editor in 2008, holding the role until 2025 while collaborating with co-editor Chloë Hamilton, who managed aspects of the inspection process and until assuming full editorship in January 2025 amid the guide's transition to a fully digital format. Carter's tenure saw refinements in the guide's methodology to adapt to modern hospitality trends, including greater emphasis on and in reviews. Hamilton's leadership has since steered the publication toward innovative digital tools for user engagement and real-time updates. Ownership changed again in 2013 when purchased the guide from Which? for an undisclosed sum, aiming to leverage its authority to promote quality ingredients and align with the supermarket's food ethos. However, in May 2021, announced the cessation of the guide's print editions due to the impacts of the on the hospitality sector, retaining the brand but pausing publications. Later that year, in October 2021, Adam Hyman, founder of Knife & Fork Media and the hospitality platform CODE Hospitality, acquired the guide, enabling its revival as an independent entity committed to its original principles of impartiality and reader involvement. Under Hyman's ownership, the guide evolved from its traditional annual print format to a hybrid digital model, with physical books discontinued in 2022 in favor of an app and online platform that provide ongoing reviews, interactive maps, and community-driven nominations to better serve contemporary diners. This relaunch preserved anonymous inspection process while introducing features like dynamic scoring updates and expanded awards to enhance accessibility and relevance in a post-pandemic dining landscape.

Methodology

Review and Inspection Process

The review and inspection process for The Good Food Guide relies on a dual-sourced approach combining reader feedback and professional evaluations to ensure comprehensive and impartial assessments of restaurants, pubs, and cafés across . Reader reports form the initial long-list of potential entries, submitted anonymously through the Good Food Guide Club membership platform or the website's feedback form, where contributors rate aspects such as food deliciousness, service warmth, value for money via strength of recommendation, and the venue's uniqueness in its locale. These submissions, numbering in the thousands annually, are reviewed by the team throughout the year to identify promising establishments without any paid promotions or incentives influencing inclusion. Professional inspections follow to verify and expand on reader input, conducted by a network of 30 trained expert inspectors stationed across the country who visit each selected venue anonymously, paying fully for their meals to maintain objectivity. These unannounced visits focus on key elements including food quality, ambiance, service, and overall value, with inspectors dining as regular customers at various times to capture a representative experience. The process emphasizes cross-checking reader reports against inspector findings to mitigate bias, such as overly enthusiastic or isolated accounts, ensuring recommendations reflect consistent performance rather than one-off events. At its core, this methodology has remained largely unchanged since the guide's inception in the , when founder Raymond Postgate relied on member reports and anonymous verification visits to compile impartial advice. In 2022, the process was enhanced through , transitioning to an online app and digital submission system that enables faster aggregation and real-time feedback integration while preserving the guide's commitment to independence as a reader-driven .

Scoring and Rating System

The Good Food Guide traditionally employed a 1-10 numerical scale primarily for assessing cooking quality, where scores reflected the consistency and technical proficiency of the food, with 1 indicating capable but inconsistent cooking and 10 denoting faultless execution across services. Service and ambiance were evaluated qualitatively in accompanying reviews rather than on a separate numerical scale, though they contributed to the overall recommendation. Restaurants achieving a cooking score of 5 or higher were typically included in the guide, with higher scores denoting greater distinction and influencing prominence in listings. In 2022, the guide introduced a significant overhaul to its rating framework, abandoning the 1-10 scale in favor of descriptive tiers designed to provide a more holistic and accessible evaluation: Good, Very Good, Exceptional, and World Class. This shift emphasized broader aspects of the dining experience beyond just food preparation. By May 2024, the system was further refined to incorporate an entry-level tier, Local Gem, recognizing promising neighborhood venues that may not yet qualify for higher categories but show strong potential. These tiers now form the core of the guide's evaluations, with Local Gem and Good representing solid local options, Very Good and Exceptional highlighting superior establishments, and World Class reserved for nationally acclaimed destinations. The current rating process relies on inspector assessments across four key metrics, each judged qualitatively to assign an overall tier: Uniqueness (evaluating distinctiveness in location, design, or value for money), Deliciousness (focusing on food quality, creativity, consistency, and primarily weighted as the core element), Warmth (encompassing service attentiveness and welcoming atmosphere), and Strength of Recommendation (considering overall value, memorability, and likelihood of repeat visits). Unlike the previous numerical approach, no specific point values or half-points are used, simplifying the system to prioritize narrative insight over granular quantification. Ratings draw from multiple unannounced inspector visits and are aggregated into the final tier, with food quality—via the Deliciousness metric—remaining the dominant influence. The guide also features regional recognitions like Best Local Restaurant awards, selected from diner nominations and inspector verification to highlight top community gems within the tier framework. All ratings are reviewed and potentially updated annually to reflect evolving performance, ensuring the guide remains current. The accompanying digital app and website facilitate user-submitted feedback, which editors incorporate to inform inspector priorities and future re-evaluations, though official tiers are determined solely by professional assessments.

Awards

Award Categories and Criteria

The Good Food Guide Awards were inaugurated in 2024 as an annual celebration of excellence in British dining, with winners announced each following the editorial team's inspections throughout the previous year. The awards draw exclusively from venues featured in the guide, ensuring selections are based on verified, anonymous inspections rather than nominations or paid entries, maintaining full independence with no fees required for participation. Core categories recognize diverse aspects of culinary achievement, including Restaurant of the Year for overall excellence in food, service, and ; Best New Restaurant for innovative openings within the past 12 months; Chef to Watch for emerging talents demonstrating and skill; Most Exciting Food Destination for regions boasting vibrant, high-quality dining scenes; Best for establishments prioritizing local, sustainable sourcing; Drinks List of the Year for exceptional beverage selections; and Best Front Row Seat for venues offering immersive, customer-focused experiences. Starting in 2025, additional categories were introduced, such as Best Value Set Menu, Restaurateur of the Year, and Most Beautiful Restaurant. These categories are judged by the guide's team, emphasizing thematic strengths alongside overall ratings derived from four key metrics: ( in and setting), deliciousness (flavor clarity and quality), warmth (welcoming service and atmosphere), and strength of recommendation (overall appeal). In addition to category winners, the awards feature World Class and Exceptional badges to highlight top-tier restaurants achieving the highest standards, with only a select few qualifying based on consistent excellence across inspections—39 such venues were recognized in 2024. Regional sub-awards ensure balanced UK-wide coverage, spotlighting standout performers in areas like London, the North, and rural destinations to reflect diverse culinary landscapes. Eligibility is limited to independently inspected restaurants scoring highly in the guide, with no external influences, underscoring the awards' commitment to impartiality.

Notable Awards and Winners

The Good Food Guide has recognized exceptional restaurants across Britain for over 70 years, beginning with its inaugural edition in 1952 that spotlighted emerging eateries amid the challenges of dining. Founded by Raymond Postgate to combat the era's subpar culinary standards, early accolades emphasized reliable, innovative spots that offered value and quality in a recovering hospitality landscape. In the 1970s, as gained traction in Britain, the guide's selections increasingly highlighted venues adopting lighter, more creative approaches influenced by French techniques, such as those led by prominent chefs like the Roux brothers. This period marked a shift toward ambitious, chef-driven establishments that prioritized fresh ingredients and presentation, setting the stage for modern trends. The formal awards began in , with The Sportsman in Seasalter, , named Restaurant of the Year for its masterful use of local and rustic elegance, elevating it to the tier. The guide identified 39 Exceptional and venues overall, including Cail Bruich in for its precise modern Scottish cooking and Annwn in Narberth for innovative Welsh , underscoring a trend toward sustainable, regionally rooted with diverse ownership influences. Other standouts encompassed Aulis for its intimate tasting menus and Behind in Hackney for boundary-pushing vegetarian fare, highlighting urban innovation alongside rural excellence. In 2025, Osip in was awarded Restaurant of the Year, recognized for its inventive use of local produce and intimate setting. Other winners included Skof in as Best New Restaurant and Timberyard & Montrose in for Drinks List of the Year. The awards continue to promote geographical diversity, with increased representation from regions like and the North. These awards significantly influence the industry, often driving substantial booking increases for recipients; for instance, Fino in saw reservations soar following its designation as the Best Local Restaurant in Central and East England in the guide's 100 Best Local Restaurants 2025 list, announced in July. Post-2010 selections have increasingly showcased talent from and regions beyond , with more Scottish entries like Cail Bruich gaining prominence and promoting broader geographical diversity. The 2022 overhaul to a qualitative scoring system—categorizing restaurants as Good, Very Good, Exceptional, or World Class—further emphasizes over 100 highly rated venues annually, fostering fresh discoveries without numerical repetition in top honors to encourage ongoing evolution.

Publications

Annual Guides

The annual editions of The Good Food Guide have served as the flagship publication since its inception, providing comprehensive recommendations for restaurants, pubs, and cafés across based on a combination of reader reports and expert inspections. The first edition, compiled in 1951 by founder Raymond Postgate and published in 1952, featured around 600 entries and set the tone for subsequent volumes by emphasizing honest, detailed assessments to elevate dining standards. By the 2020 edition—the last in print format—the guide had expanded to 1,200 entries, reflecting the growth of the UK's hospitality sector over nearly seven decades of annual releases. In print, the guides were structured with entries organized alphabetically within regional sections, offering concise yet informative descriptions of each venue's highlights, atmosphere, , and overall scores on a 1-10 scale, often incorporating anonymized reader tips for practical advice. These editions typically included supplementary maps for and comprehensive indexes for quick reference, making them portable companions for diners exploring Britain's culinary . Priced historically between £15 and £25, the print volumes were released annually in the autumn, with the 2020 edition published in September 2019. Following the cessation of print publication in May 2021 due to challenges in maintaining the traditional model amid the , the guide underwent a under new ownership by Knife & Fork Media, enabling a relaunch in June 2022 as a continuously updated online platform accessible via app and website. The digital format now features over 1,200 searchable entries with enhanced interactivity, including integrated user reviews drawn from member submissions and a categorizing venues from 'Local Gem' to 'Good', 'Very Good', 'Exceptional', or 'World Class' to better capture evolving trends such as sustainable sourcing and diverse dietary options like vegan menus. Access is tied to an annual membership costing £49.99 (or £4.99 monthly) as of 2025, which provides exclusive perks alongside the core database of recommendations. This shift has allowed for real-time updates, ensuring the guide remains relevant in a fast-changing dining environment while preserving its commitment to impartial, reader-informed evaluations.

Companion Publications

In addition to its annual restaurant guide, The Good Food Guide has produced several companion publications focused on recipes and specialized lists, extending its influence beyond general reviews to practical culinary inspiration and targeted recommendations. These works draw directly from the featured establishments and chefs highlighted in the main guide, offering readers accessible ways to recreate professional dishes at home or explore niche dining categories. Early companion titles emphasized home cooking inspired by guide-listed restaurants. The Good Food Guide Dinner Party Book, published in 1975, compiles recipes from top-rated venues, complete with wine pairings to facilitate entertaining. Similarly, The Good Cook's Guide: More Recipes from Restaurants in the Good Food Guide (1974) provides additional dishes from acclaimed kitchens, building on the guide's ethos of quality and value in British dining. These books reflect the guide's origins in promoting accessible excellence during the era. In the modern period, companion publications shifted toward celebrating contemporary talent. The Good Food Guide: Recipes – Celebrating 60 of the UK's Best Chefs and Restaurants (2010) features contributions from 60 prominent figures, showcasing seasonal and innovative dishes to mark the guide's enduring impact on . This was followed by The Good Food Guide: Recipes: Great Dishes from the UK's Best Chefs (2011), which includes 60 recipes emphasizing technique and flavor profiles from high-scoring establishments. Both volumes were published by Which? Books, the guide's then-affiliate, and aimed to bridge professional and home cooking. Following the guide's digital relaunch in 2022, companion content has evolved into specialized online lists and features. The inaugural 100 Best Pubs 2025, published in partnership with Timothy Taylor’s Landlord, ranks top British pubs for food, drink, and atmosphere, selected from reader reports and inspector visits aligned with the guide's methodology. Similarly, the 100 Best Local Restaurants 2025, published in July, highlights top independent eateries based on accessibility and quality. This digital publication highlights the guide's expansion into pub-focused recommendations, complementing its core restaurant coverage.

References

  1. https://www.thegoodfoodguide.co.uk/about
  2. https://www.theguardian.com/commentisfree/2021/jun/02/good-food-guide-dining-will-be-missed
  3. https://www.thestaffcanteen.com/News/what-is-the-good-food-guide-and-where-did-it-all-begin
  4. https://www.theoldie.co.uk/blog/goodbye-to-the-good-food-guide-by-james-pembroke
  5. https://www.thegoodfoodguide.co.uk/the-good-food-guide-awards
  6. https://www.jonkers.co.uk/rare-book/8421/good-food-guide-1951-1952/raymond-ed-postgate
  7. https://www.thegoodfoodguide.co.uk/editorial/news/weve-launched-the-new-guide--now-the-hard-work-really-begins-1
  8. https://www.thegoodfoodguide.co.uk/join/our-memberships
  9. https://www.inpublishing.co.uk/articles/national-world-partners-with-the-good-food-guide-21641
  10. https://www.thegoodfoodguide.co.uk/section/press-release-britains-100-best-local-restaurants-2023
  11. https://www.thegoodfoodguide.co.uk/best-local-restaurant
  12. https://www.thegoodfoodguide.co.uk/
  13. https://www.thegoodfoodguide.co.uk/where-to-eat/100-best-pubs-2025
  14. https://www.thegoodfoodguide.co.uk/about/new-scoring-system
  15. https://www.thegoodfoodguide.co.uk/where-to-eat/farm-to-table-restaurants
  16. https://archives.lse.ac.uk/records/POSTGATE
  17. https://www.nytimes.com/1971/03/30/archives/raymond-postgate-founded-food-guide.html
  18. https://www.theguardian.com/food/2021/may/30/chefs-lament-the-demise-of-food-bible-that-made-postwar-british-life-better
  19. https://www.thecaterer.com/news/60-years-of-the-good-food-guide
  20. https://www.thecaterer.com/news/good-food-guide-ceases-publication-2021-more-than-70-years
  21. https://www.telegraph.co.uk/foodanddrink/8006758/The-Good-Food-Guide-celebrating-60-years-of-a-national-institution.html
  22. https://www.lrb.co.uk/the-paper/v04/n16/christopher-driver/a-serious-table
  23. https://arrow.tudublin.ie/oxfor/17/
  24. https://www.theguardian.com/lifeandstyle/2007/mar/24/foodanddrink.shopping
  25. https://www.thebookseller.com/news/waitrose-acquires-good-food-guide
  26. https://www.restaurantonline.co.uk/Article/2021/10/29/The-Good-Food-Guide-to-return-after-being-bought-by-CODE-Hospitality/
  27. https://www.telegraph.co.uk/food-and-drink/news/forget-troublesome-tripadvisor-good-food-guide-back/
  28. https://www.thegoodfoodguide.co.uk/legal/faqs
  29. https://www.thegoodfoodguide.co.uk/feedback
  30. https://fine-dining-guide.com/andy_turvil_whichgfg-html
  31. https://www.four-magazine.com/tasting-notes/the-good-food-guide-a-history/
  32. https://www.thegoodfoodguide.co.uk/editorial/news/the-new-good-food-guide-scoring-system--simple-and-transparent
  33. https://www.restaurantonline.co.uk/Article/2022/04/28/The-Good-Food-Guide-shakes-up-its-rating-system/
  34. https://www.thegoodfoodguide.co.uk/editorial/features/the-good-food-guide-our-restaurant-scoring-system-explained
  35. https://www.thegoodfoodguide.co.uk/the-good-food-guide-awards/the-good-food-guide-awards-2024-the-winners
  36. https://www.thegoodfoodguide.co.uk/the-good-food-guide-awards/2025/the-good-food-guide-awards-2025-the-winners
  37. https://www.northnorfolknews.co.uk/news/25321901.bookings-soar-fino-cromer-good-food-guide-award/
  38. https://www.thegoodfoodguide.co.uk/best-local-restaurant/britains-100-best-local-restaurants-2025
  39. https://www.amazon.co.uk/Good-Food-Guide-2020/dp/0953798380
  40. https://www.thegoodfoodguide.co.uk/section/marketing
  41. https://www.waterstones.com/book/the-good-food-guide-recipes/9781844901265
  42. https://www.candlestickbooks.store/shop/p/the-good-food-guide-dinner-party-book
  43. https://www.abebooks.com/9780715368022/good-cooks-guide-recipes-restaurants-0715368028/plp
  44. https://www.amazon.co.uk/Good-Food-Guide-Celebrating-Restaurants/dp/1844901068
  45. https://www.thegoodfoodguide.co.uk/best-of/100-best-pubs-2025
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