Interview
Paul Foster, Salt
Paul Foster is no stranger to Good Food Guide awards, having won Up-and-Coming Chef in 2012. But his first solo venture beat off some stiff competition to take this year’s gong for Best New Entry.
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News
Eyes on the pies - The Pie Room by Calum Franklin
From humble hot savouries to intricate artistic inventions, our favourite comfort-food bake is having a moment in the sun thanks to a talented chef, writes Jimi Famurewa
Interview
The Midland Grand Dining Room: A brasserie at the 'gateway to Paris’
King’s Cross was once a culinary desert. Today it is becoming an oasis. London property developer Harry Handelsman has been at the forefront of the area’s revolution.
Local Guide
From top seafood to salt beef bagels: Where to eat in St Leonards and Hastings
Higgledy-piggledy Hastings, with one foot in 1066, and its seaside sibling St Leonards, purpose built in the 1800s by James and Decimus Burton as a genteel seaside resort, are two adjacent towns on the south-east coast that share more than just a few miles of seafront. They have a relaxed, easy-going outlook that is attracting newcomers thanks to their rich culture, art and food scene.
Where to eat
15 restaurants with exceptional warmth
Warmth is one of the four elements of The Good Food Guide scoring. It reflects the feel of the room but more importantly, the strength of service. Is it personal as well as polished? Does it radiate warmth and generate a convivial atmosphere? Here are 15 restaurants that excel in this department, scoring an exceptional rating for warmth.
