The Restaurant Guides
Welcome to our restaurant guides section. Here you will find information on all the top restaurant guides, including interviews with guide editors, editorial and information on the latest versions of the guides.
Good Food Guide
The Good Food Guide was first published in 1951 with founding editor Raymond Postgate. During the 1960’s Postgate teamed up with Which? Since August 2013 The Good Food Guide has been owned and published by Waitrose.
The Guide has enjoyed continuity, with only seven editors in its history, enabling the indelible stamp of quality in its inherent writing style; including consistent, concise and accurate restaurant descriptions that reflect the pleasures of dining out so well.
AA Restaurant Guide
The AA Restaurant Guide acts as a stand alone publication, advising the public on the best restaurants: From country inns on wild moors to city-centre hotels: From lively bistros on local high streets to destination restaurants of international standing.
Around 2,000 establishments are included in the guide each year, all graded from 1 to 5 'Rosettes' by professional AA inspectors. Each restaurant comes with detailed, clear descriptions of the venue and the type of food served.
Michelin Guides
Founded by brothers Andre and Edouard Michelin, a cultural phenomenon in France, the guide has celebrated over 100 years of publication. Famed for its hardly decipherable symbols and lack of descriptions, the guide has remained (for decades) the leading international authority on restaurants.
The (now global) team of professional inspectors award one to three stars for cooking and are famed for their anonymity and discretion. Fine-dining-guide conducted the first exclusive web based interview with an editor of this guide.
Relais & Chateaux
Known originally as Relais de Campagne (1954), Relais & Chateaux was an association started by a small group of like minded hoteliers, who went on a journey south along the N7 from Paris stopping at eight places along the way - they called this their Route du Bonheur.
A fully global publication that is principally focused on luxury hotels which exhibit a certain set of attributes, one such attribute is the cuisine of the property.
