Features

Reborn as The Trof, this Manchester stalwart blends pub comfort with elevated dining. Food writer Emma Sturgess talks cosy interiors, sharp drinks and a confident menu based on thoughtful cooking and a side order of local spirit.

Hilary Armstrong, editor of Good Food Guide’s sister brand Code, talks fresh starts, bold flavours and fine dining (or not) with chef Peter Sanchez-Iglesias.

The winners of Good Food Guide’s Britain’s Best Bakeries 2026 were announced in March (you can see the full list here), but after a flood of messages from readers championing favourites north, south, east and west that didn’t make the final cut, we knew we couldn’t stop there. So, by popular demand, here are even more standout bakeries around the ...

Good Food Guide owner Adam Hyman checks out Burro. His verdict? The kind of restaurant Londoners will return to – and visiting Italians will approve of too.

Good Food Guide owner and part-time restaurant critic Adam Hyman is putting down his pen and picking up a pan for his favourite charity event, Too Many Critics, in support of Action Against Hunger…

Good Food Guide owner Adam Hyman talks fire, flavour and fabulous food at one of Soho’s newest restaurants.

Michael O'Hare is back – and in Boston Spa of all places. Chloë Hamilton takes an early look at In Lamentation.

Simpson’s in the Strand has been 25 years in the making for Jeremy King. In March, the restaurateur behind The Wolseley and The Park reopened the last of London’s grande dame restaurants, on the Strand in central London. Owner of Good Food Guide, Adam Hyman, takes us on a tour.

A long-time favourite with the British, our understanding of Italian cuisine has deepened over the years. Bill Knott traces its history in London, from the Italian immigrant-fuelled trattoria boom of the 1960s to the British chefs who are now the leading lights of the Italian restaurant scene.

From the humble high street pan loaf to the wild rise of a proper British sourdough, Jeremy Lee, chef-proprietor of Soho institution Quo Vadis, charts the nation’s return to form when it comes to baking and breaking bread.