About The Good Food Guide

Since 1951, The Good Food Guide has reviewed the best restaurants, pubs and cafés across Great Britain. Each year, the guide is completely rewritten and compiled from scratch. All reviews are based on the huge volume of feedback that we receive from readers and this, together with anonymous expert inspections, ensures that every entry is assessed afresh. Every inspected meal is paid for.

For consistency we allow a new restaurant to settle in for a period of six months before we send an inspector to review with the view for potential inclusion in the Guide.

The team

Elizabeth Carter – Editor

Elizabeth 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).

As well as an exhaustive knowledge of British restaurants, hotels, pubs and budget restaurants, Elizabeth is an expert in food and cookery techniques and at identifying new food trends.

Elizabeth has considerable media experience including television and radio appearances, and is available for interview or expert comment on restaurant and food-related issues. Contact us for further information.


Adam Hyman - Publisher

Adam acquired The Good Food Guide in October 2021 and is the publisher. He is also the founder of CODE Hospitality, a dedicated membership network for the UK hospitality industry.

After a brief stint working in commercial property, Adam followed his true passion and started working with hospitality. Founded in 2013, CODE champions the hospitality industry through its media platform that provides offers, perks and a network for hospitality professionals.

Adam is a regular commentator on the UK hospitality industry.


Will Lake - Operations

Will, COO at CODE Hospitality, heads up operations at The Good Food Guide, and is responsible for running the business day to day. Fed up with City life and wearing a suit, Will switched banking for hospitality in 2016 and hasn't looked back. 

Choosing the inspectors

This is one of the most commonly asked questions here at The Good Food Guide.

Our team of over 30 anonymous inspectors are based around the Great Britain; they include ex-restaurateurs and chefs, experienced writers and food critics. Inspectors undergo a series of tests to demonstrate their credentials before we enlist their services.

At the moment, we aren't actively recruiting for new inspectors. However, we do welcome your feedback on restaurants you have visited and this feedback is used to help compile The Good Food Guide every year.

History of the guide

The Good Food Guide was first compiled by Raymond Postgate in 1951. Appalled by the British post-war dining experience, Postgate formed The Good Food Club, recruiting an army of volunteers to inspect restaurants anonymously and report back. His 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, reports were compiled and The Good Food Guide was published.

Although much has changed since the very first edition of The Good Food Guide, the ethos of the original book remains. The Good Food Guide is about empowering diners, helping readers to find the very best places to eat and encouraging restaurants to offer the best possible food, service and experience.

One change for the better is the now universal condemnation of bootcamp conditions in restaurant kitchens, where bullying and aggression towards staff were commonplace. We take a very strong view on kitchen abuse. In order to encourage supportive and sustainable working environments within the industry, we will temporarily remove any restaurant that is shown to neglect the welfare and mental health of its staff, until we are satisfied that the necessary steps have been taken to change. To promote careers in hospitality, it is important that head chefs, executive chefs and restaurateurs are seen to be working towards good workplace conditions.

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