Editorial

From welcoming village pubs to independent bakeries and modern bistros, Somerset offers a wealth of places to dine out. Here are some spots to seek out on an autumn visit.

In an excerpt from his new book, out this week, former editor of The Good Food Guide Andrew Turvil looks back on the arrival of the Eagle and the contexts that shaped the arrival of the British gastropub.

From buzzy, Venetian-style bacaro cool to elegant neighbourhood spots and hearty home cooking, London has an abundance of excellent Italian restaurants to choose from. Hand-rolled pasta, regional specialities and an unfussy yet vivacious style is the hallmark of Italian cuisine; here’s where to enjoy the best of it.  

The Manchester egg takes a Scotch egg and gives it a local backbone, here is Luke Payne’s recipe for his take on it that has become synonymous with his pub The Pack Horse in Hayfield, Derbyshire.

It’s Cask Ale Week and since we’re pub-hopping across the country preparing to launch The Good Food Guide’s 100 Best Pubs, in partnership with Timothy Taylor’s Landlord, we’ve been experiencing firsthand the appeal of a carefully conditioned ale as an alternative to drinking wine. Suffolk publican and beer afficionado Mark Dorber fills us in.

What better way to begin a trip to the continent than with a good meal en route? As a pioneering foot passenger of Brittany Ferries in the '70s Ali Jarvis charts the course of a crossing founded on produce and cultural pride.

Some might say the food crowd isn’t a fashionable crowd but does the fashion crowd know their food? As London Fashion Week kicks off, we’ve selected some of the trendiest restaurants in town that deliver as much on the plate as they do in hype. 

If you’re planning your next foodie getaway, how about Herefordshire? From cosy pubs to intimate dining rooms, there are some great places to eat in the county famed for its green landscapes. Visit the market towns, sample local ciders and stay at a National Trust holiday cottage in the heart of it all.   Good Food Guide ...

Go to method INGREDIENTS Serves 6 as a starter, 4 as a main For the lentils: 500g small brown lentils 2 carrots, peeled 1 onion, peeled 3 sticks celery 3 cloves garlic 120ml extra virgin olive oil A handful chopped parsley (stalks and leaves apart) ...

Team GFG have backed their favourites in the sport of eating out in Paris. From a century-old classic to a retro bar and a fresh modern, don’t miss these podium-worthy restaurants.