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Consider yourself an adventurous eater? In lean, mean January, a Good Food Guide inspector makes the case for embracing offal more wholeheartedly.

The grand, formal style of dining has been in retreat for years and no chef understands this better than Jason Atherton. Row on 5 is his reimagining of the genre, an entirely new approach to fine dining.

Dining out in Leeds in 2025 looks dramatically different to the dynamic days of the mid-2010s but there’s reasons to be cheerful, writes local expert Thom Archer.

As a critic, few things are as uncomfortable as having to hurriedly recalibrate opinions about a formerly wholehearted recommendation. A year or so ago, I excitedly dragged my wife along for a very late, post-theatre dinner at a West End restaurant — an opening I had published an exuberant rave ......

You’ve likely heard about The Yellow Bittern over the past few days. This new 18-cover restaurant in north London has racked up the column inches following one of the co-owners’ social media rant about diners not spending enough money. Publisher of The Good Food Guide, Adam Hyman, has his say on The Yellow Bittern and why everyone should work in a restaurant at least once in their lives.