Let’s drop the narrative that to get top scores and the highest praise, food needs to be pricey, miniscule and endlessly mucked about with, argues our incognito inspector. In this behind-the-scenes report, find out what makes for the latest ‘Exceptional’ entry into The Good Food Guide.
It’s been 22 years since Nathan Outlaw opened his first restaurant the Black Pig in Rock, Cornwall. Here is the recipe for his first ever dish; lemon sole fillets with smoked paprika mayonnaise.
Dublin native and chef-owner of Myrtle Anna Haugh shares her recipe for a traditional Irish soda bread, with one key store cupboard utensil.
Lloyd Morse, head chef at Best Local Restaurant The Palmerston, is an advocate for Scottish seafood and an active campaigner against farmed salmon. Here’s his recipe for a delicious fish stew.
As our search for Britain’s best local restaurants returns for a 15th year, we take a look at the common factors that unite the strongest contenders for the list.
