Features

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.

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) ...

What a pleasure to report positively on the new direction taken by the Bridge Arms now that Elliot Hewitt, former general manager of the Rose and the Blue Pelican (both in Deal), and David Gadd, ex-head chef of the Rose, have taken over. We never really understood the previous iteration of the Bridge Arms and its complex Michelin-starred ‘gastropub’ experience. ...

Merlin Labron-Johnson’s brilliantly original and effortlessly cool restaurant Osip took home the top prize of Restaurant of the Year at this year’s Good Food Guide Awards. Here, the chef shares his easy dumpling recipe based on the Italian malfatti which makes use of a plentiful – but underrated – crop of chard. This is based on an Italian recipe called malfatti which typically ...

Thought you knew the origins of the gastropub? Editor-at-large, Elizabeth Carter, sets the record straight and explains why the term no longer works.

Chutney Mary is London’s original fine dining Indian restaurant. From its pioneering debut in Chelsea in 1990 to its dazzlingly elegant home in St James’s today, it has become a true icon of refined, regional Indian cuisine, proudly appearing in The Good Food Guide every year since 1998. Below, co-founder Camellia Panjabi offers a simple, homestyle take on her celebrated ...

The latest restaurateurs to open a second business are Sam Carter and Alex Olivier, the talented couple behind Cambridge’s Exceptional-rated Restaurant Twenty-Two on Chesterton Road. Just two doors down, Margaret’s is Twenty-Two’s easy-going younger sibling.  An ordinary furniture shop has been transformed into a modern-British bistro. Behind an unassuming burgundy exterior is a serene, light-filled space, all pale ...

Move over martinis! And keep your Hugo spritz. As temperatures soar, it’s all about the Piña Colada, writes Anna Sulan Masing.

INGREDIENTS Smoked Westcombe aligot: 400g peeled & halved waxy potatoes (red or Russet potatoes work well) 120g butter 100ml milk 150g smoked Westcombe cheddar, grated Chicken hearts: 200g chicken hearts, membrane and tops removed 200ml chicken stock 100g unsalted butter 3tbsp Riesling vinegar 1 bunch chervil METHOD Begin by boiling the ...

Let’s drop the narrative that to get top scores and the highest praise, food needs to be pricey, miniscule and endlessly mucked about with, argues our incognito inspector. In this behind-the-scenes report, find out what makes for the latest ‘Exceptional’ entry into The Good Food Guide.