Features

Despite the surfeit of pub closures of 2025, there’s a heartening trend of communities across Britain stepping in to save their local. Rosie Wild shares the stories of two community-owned models from 100 Best Pubs 2025 that are striking a chord with locals.

With Christmas on the horizon, the Good Food Guide has gathered a selection of 50 thoughtful food and drink gifts. From stocking fillers to pantry staples and memorable experiences, we have sourced the very best from independent and artisan producers to help you find something special.

We may be familiar with regional Indian cooking and South East Asian food, but Nepalese cuisine is relatively unknown to many of us. We asked Zeren Wilson of John Dory wine bar, restaurant site Bitten & Written, and Folkestone local to delve into the town’s astonishing collection of Nepalese restaurants.

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.