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The rise of booking platforms like OpenTable and SevenRooms may have made securing a restaurant table seem easy, yet there are still a handful of places that require a convoluted game of careful planning, alarms set for midnight, and fastest finger first, says The Good Food Guide’s editor-at-large Elizabeth Carter.
'Did you go to the old Singburi?' the waiter asks as we tap our credit card on the reader at the end of lunch. 'No, ' we admit, somewhat shamefacedly (should we pretend that we did?). 'I didn’t either, ' she laughs. 'It was impossible to get in.' The old Singburi, for those unfamiliar, was the rare London restaurant that ...
And so to Ragù, open since April in a bijou corner of Cargo 2 that seems both blessed and cursed. Previous occupant Tare Bistro was, during its short life, one of the most delicious and enjoyable dinner spots in Bristol. On first look Ragù is a strong contender to inherit that title, so let’s hope it can fend off whatever ...
After flying the flag for Sierra Leonean culinary tradition and contemporary West African fusion with her cookbook Sweet Salone, Maria Bradford’s debut restaurant, Shwen Shwen, brings the flavours of Freetown and beyond to Sevenoaks. Toyo Odetunde takes a first look.
Scottish seafood is heralded as some of the world’s best. Exported across Europe and beyond, championed on top restaurants menus, the picture in the mind’s eye is of crystal-clear lochs, unspoilt landscapes and bountiful catch. But the reality of the situation is much murkier. Catastrophically damaging bottom trawling and dredging dominate the fishing industry leaving behind bare ...
Make a sustainable meal with Hodmedod’s British-grown, nitrogen-fixing carlin peas. Started in 2012 by co-founders Nick Saltmarsh, Josiah Meldrum and William Hudson, Hodmedod works with British farms to provide good quality indigenous beans and pulses.
We're heading into peak pea season and this recipe from Hrishikesh Desai’s repertoire elevates the humble vegetable into an impressive dish.
When The Seafood Restaurant opened 50 years ago, there was something of a national ambivalence towards seafood. Putting fresh-off-the-boat Cornish fish at the centre of his first venue and subsequent empire, Rick Stein has played a key role in changing the perception of British seafood. Here is his recipe for a classic fish pie, as seen on 'Rick Stein’s Cornwall' ...
As the fragrant flowers of the elder tree come into early summer bloom, now is the perfect time for picking and transforming them into a refreshing elderflower cordial. Here is The Good Food Guide’s recipe.
Mull is one of the easier to reach islands in the Inner Hebrides - just a few miles offshore at the Fishnish ferry crossing and around 3 ½ hours drive from Glasgow. As the fourth largest of Scotland’s islands (roughly 30 by 30 miles at its widest), it’s big enough to have its own food identity and infrastructure with ...
