Readers name favourite restaurantsGood Food Guide readers reveal top spots

27 September 2007

 

A couple eating in a restaurant

Fine dining in London will cost you

Readers of the Good Food Guide have come up with their favourite local eateries around the UK.

They were asked to consider independently owned restaurants that are good value and committed to local produce.

You can tell us about your experiences of restaurants around the UK and these will be used to select and compile next year’s reviews in the Good Food Guide.

Here is this year's pick of the crop:

  • East: The Swann Inn, Monks Eleigh. The thatched timber-framed local is what most of us hope to find in a Suffolk village, and the kitchen is equally at home with its surroundings.
  • London: Canteen, Spitalfields. One of those places that has redefined what we expect of eating out; it’s open all day and offers a flexible menu of modern British classics.
  • Midlands: Perkins, Plumtree. Located in a Victorian railway station, this restaurant is a safe bet for a good meal in a welcoming environment.
  • Northeast: Yorke Arms, Ramsgill (National Winner). This 18th-century shooting lodge with an atmospheric interior combines the best of both old and modern worlds.
  • Northern Ireland: James Street South, Belfast. Head chef Neil McKenna prepares precise food in minimalist surroundings.
  • Northwest: Ramsons, Ramsbottom. This Anglo-Italian menu is delivered in an informal friendly atmosphere.
  • Scotland: Linen Room, Dumfries. The sleek, monochrome décor provides a fitting backdrop to cooking that ‘would take a big city by storm’.
  • Southeast: The Plough, Bolnhurst. Chef-proprietor Martin Lee makes his mark with attention to detail, sourcing of raw and often local materials and sound culinary knowledge.
  • Southwest: Culinaria, Bristol. Stephen and Judy Markwick are inspired by Mediterranean food writer Elizabeth David and make the most of seasonal, top-quality ingredients.
  • Wales: Tyddyn Llan, Llandrillo. Welsh chef Bryan Webb understands the regional larder around him and knows how to source seasonal and local produce.