Features

Misty fells, fireside pubs, crisp autumn walks and some of the country’s finest food: the Lake District takes on a particular magic as the crowds thin. Here we show you where to eat, stay, explore and shop for the perfect off-season escape.

From £5 cocktails to £29 three-course lunches, these London restaurants prove that eating well in the capital doesn’t have to cost a fortune. All featured in our new go-to list, Twenty Classic London Restaurants, these are the places to hit up for great cooking and excellent value – whether you’re after Thai flavours, a canal-side lunch or a ...

Food, drink and travel writer Andy Lynes takes a first look at Atlas, the ambitious new fine-dining destination from James and Maria Close at Rockliffe Hall near Darlington. Can this globe-trotting, high-octane dining experience live up to its world-class ambitions?

Food writer Margaret Clancy raises a glass to Binfield’s newest local, where Fat Duck alumni prove pub grub can still surprise. The Jack O'Newbury may be fresh out of the wrapper – but there’s real craft simmering beneath the classics.

Off-season is the best time to see this stretch of the Jurassic Coast, says Dorsetophile Louise Pearce. Here’s where to eat, stay and explore around Bridport this autumn and winter

Clerkenwell is having a moment, and Good Food Guide owner Adam Hyman is paying attention. Enter The Horses: the new seafood-focused pub from the team behind The Pelican and The Bull Charlbury.

Manchester may already be groaning under the weight of pizza places, but Emma Sturgess finds room – quite a lot of room, actually, at 18 inches across – for Proloco, the new venture from Honest Crust’s Richard Carver. Expect crisp-based sharing pies, small plates worth grappling over, and a bar that will sell you a £7 negroni or an alcohol-free ...

ADVERTISEMENT FEATURE In partnership with Timothy Taylor’s  With Cask Ale Week 2026 putting Britain’s national drink back in the spotlight, beer writer Pete Brown asks why a beer deeply rooted in British drinking culture is so often misunderstood. The answer lies in what makes cask unique: it’s fresh, living and finished in the pub, where the skill of the ...

First, find the secret door. Then prepare to lose all restraint: Kid’s exuberant Turkish cooking makes ordering “one or two” from each section feel less like a suggestion and more like a dare. Luckily, Hilary Armstrong, editor of GFG’s sister brand CODE, was up for the challenge…

In this extract from chef Alasdair Gill’s frank biography Knives & Spoons, he reflects on an unexpected and deeply emotional encounter with the legacy of his late father, legendary food critic AA Gill. As he begins to read his dad’s work for the first time, he’s forced to confront grief, addiction and the similarities between their lives…