Features

Introducing Britain’s Best Pub 2025: The Highland Laddie

As we launch our inaugural 100 Best Pubs 2025, in partnership with Timothy Taylor’s Landlord, Josh Barrie reflects on the importance of celebrating Britain’s proper pubs.  For more than 1, 000 years, pubs have served as a refuge for people in Britain. There are numerous that claim to be the oldest surviving today. One, the Bingley Arms in Bardsey near ...

With a sizeable Sikh community, the culinary DNA of Gravesend is enriched by its Desi pubs, a mash up of British-Indian culture with buzzing dining rooms, family-run bonhomie and some great cooking. Kent resident, food writer and John Dory co-owner Zeren Wilson takes us on his tour of the town’s prime examples of the genre.

It has the obvious feel of a neighbourhood bistro with a cheerful ambience, a relaxed demeanour and a menu so classic you could be in Paris. And if you’re familiar with The Folkestone Wine Company, that’s really all you need to know about Dave Hart and Polly Pleasence’s latest restaurant, which opened in Canterbury at the beginning of September.    ...

In an excerpt from his new book, out this week, former editor of The Good Food Guide Andrew Turvil looks back on the arrival of the Eagle and the contexts that shaped the arrival of the British gastropub.

The Manchester egg takes a Scotch egg and gives it a local backbone, here is Luke Payne’s recipe for his take on it that has become synonymous with his pub The Pack Horse in Hayfield, Derbyshire.

It’s Cask Ale Week and since we’re pub-hopping across the country preparing to launch The Good Food Guide’s 100 Best Pubs, in partnership with Timothy Taylor’s Landlord, we’ve been experiencing firsthand the appeal of a carefully conditioned ale as an alternative to drinking wine. Suffolk publican and beer afficionado Mark Dorber fills us in.

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. ...