Features

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. ...

Merlin Labron-Johnson’s brilliantly original and effortlessly cool restaurant Osip took home the top prize of Restaurant of the Year at this year’s Good Food Guide Awards. Here, the chef shares his easy dumpling recipe based on the Italian malfatti which makes use of a plentiful – but underrated – crop of chard. This is based on an Italian recipe called malfatti which typically ...

Thought you knew the origins of the gastropub? Editor-at-large, Elizabeth Carter, sets the record straight and explains why the term no longer works.

Chutney Mary is London’s original fine dining Indian restaurant. From its pioneering debut in Chelsea in 1990 to its dazzlingly elegant home in St James’s today, it has become a true icon of refined, regional Indian cuisine, proudly appearing in The Good Food Guide every year since 1998. Below, co-founder Camellia Panjabi offers a simple, homestyle take on her celebrated ...