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The menu at the always-buzzing Manteca in east London can change several times a day, such is their commitment to buying the best of the season from small scale growers. Right now the lean, cold winter months means kale is in it’s sweet peak and Chris Leach of Manteca shares their simple and delicious recipe for rigatoni with kale sauce.
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.
Mince and tatties, haggis bon bons and deep fried Mars bars? There’s more to Scottish cuisine, argues a Good Food Guide inspector.
Luke and Stacey French’s acclaimed Jöro had long outgrown its cluster of shipping containers when a developer offered them a 19th-century paper mill located to the north of the city, perched between the Peak District and the River Don. Following several years of Grand Designs-worthy renovations, Jöro 2.0 opened in December 2024. The vast, stone-walled building now houses a bar, ...
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.
Cardinal is the big sister to much-loved Edinburgh favourite Skua. Tomás Gormley is flexing his solo skills in a multi-course tasting menu format, complimented by a large biodynamic wine list. Cocktails, on the other hand, are a tightly curated affair with just four house 'pours’ on offer. For your toast to Robbie Burns this weekend, the bar team have let ...
Whether you fancy a midday splurge or a bite to eat at a local favourite, The Good Food Guide has got your back. The menus may be shorter, but the quality of the ingredients, the skill of the chefs, and the charm of the service doesn’t change whether you eat at 1pm or 8pm.
Ahead of the next instalment of our Claridge’s Supper Series, we caught up with Sam Carter and Alex Olivier from Restaurant Twenty Two.
Is Veganuary still where it’s at? While fake meat sales continue to slide and regeneratively reared meat takes the spotlight, you’d be forgiven for thinking the annual campaign to cut out meat and dairy has lost some of its luster since it kicked off in 2014.
Consider yourself an adventurous eater? In lean, mean January, a Good Food Guide inspector makes the case for embracing offal more wholeheartedly.
