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.