News & Features
Regional Winner, Midlands: Edmunds
Find out more about Edmunds, the Regional Winner for the Midlands in our Restaurant of the Year Award
Regional Winner, Wales: Cwtch
Find out more about Cwtch, the Regional Winner for Wales in our Restaurant of the Year Award
Interview with Mark Hix
Mark Hix may run several restaurants, but still finds time to relax, fishing from his boat in Lyme Regis
Grow-your-own chefs
Many chefs are swapping whites for green and using their green fingers to grow top-notch produce for their restaurants
Royal Wedding Banquets Through the Ages
The Good Food Guide takes a look historic royal wedding banquets
Spring Lamb Recipe
Springtime is officially here. The clocks have gone forward, the blossom is out and the sun is, sporadically, shining.
Interview with Emily Watkins
Chef Emily Lampson (née Watkins) plies her trade in a renovated Cotswold pub, The Kingham Plough.
Our inspectors' bugbears, past and present
A selection of diners' niggles, from both readers and inspectors, that come to light in each edition of The Good Guide from rude waiters, exorbitant extra vegetable charges to tepid tap water.
A Student Foodie's Guide to Dining Out
Fine dining can seem a world away for many students, whose meagre loans barely seem to cover the costs of everyday eating, let alone dining out in lavish restaurants.
The Sustainable Restaurant Association talks to The Good Food Guide
When eating out most diners have a mental list of priorities. Good food tends to come out top. Good service and a comfortable atmosphere would be close behind.