Cream of the crop make the foodie bible

Alongside the famed Michelin Guide, it is the most influential directory of UK restaurants. But unlike Michelin, the restaurants in it are the result of feedback from the public.

These views are then corroborated by the guide’s inspectors – a combination of ex- restaurateurs and chefs, experienced writers and food critics – who dine anonymously and pay their bills in full, ensuring only the best venues make the cut.

It was first compiled by Raymond Postgate in 1951. Appalled by the British post-war dining experience, Postgate formed The Good Food Club, recruiting an army of volunteers to inspect restaurants anonymously and report back.

“The Good Food Guide is a strong benchmark for customers because it is based on real people’s opinions and thoughts,” said Duncan Ray of The Little Fish Market in Upper Market Street, Hove, which features in the guide for a fifth year.

Its write-up is glowing. The guide says: “Duncan Ray cooks alone in his kitchen, creatively and precisely, and his cookery is of the highest order – the driving force being the freshest seafood, local and sustainable.”

Many of Brighton and Hove’s big names make an appearance, including The Salt Room, Etch, Pike and Pine and The Gingerman.

Chef Isaac Bartlett-Copeland of Isaac At in Gloucester Street, Brighton, is elated to be among them.

The guide says: “Isaac Bartlett-Copeland and his team are full of youthful confidence, doing it their way with integrity, which extends to offering an exclusively British drinks list.

“Seasonal Sussex ingredients are the driving force of the no-choice set and tasting menus, with contemporary cooking techniques used to good effect and pin sharp presentation adding to the impact.”

Isaac said: “Being in the guide is awesome. Any kind of recognition or accolade is a great reminder of what you’ve achieved and how you’ve progressed over the years. And to be alongside so many other great restaurants in Brighton and Hove really shows how much the city’s food scene has changed and that we’re all doing something a bit different.”

Olivia Reid, general manager at The Salt Room on Brighton seafront said: “It is hugely important to be present in all food guides but specifically the key top guides.

“A characteristic, honest review that highlights our unique offering is everything. The cooking score is an added bonus and I would say every independent restaurant has its own different ambition when it comes to that score.”

A new entry in this year’s guide is Pascere in Duke Street, Brighton. The restaurant recently celebrated its first anniversary and is going from strength to strength.

Restaurateur Amanda Menahem said: “I’m absolutely thrilled. This accolade is testament to the ongoing success of the talented team we have in place.

“We are launching a new style of menu next week and so the entry in the guide provides a great source of pride for the team to build upon.”

Most restaurant entries in the guide are awarded a cooking score out of ten.

In Brighton, the highest scores go to chef- restaurateurs Steven Edwards of Etch and Duncan Ray of The Little Fish Market, who both received a five.

Steven said: “For me, it’s always nice for the team to get recognised for the hard work they do in continually pushing and improving the brand.

“We sit alongside a lot of restaurants we look up to and respect. Being independent makes it all a bit more special and personal.”

While no Sussex restaurant quite makes the top 50, Michelin-starred Restaurant Tristan in Horsham gained an impressive cooking score of six.

The Lickfold Inn, near Petworth, and chef Jimmy Gray of Jeremy’s Restaurant at Borde Hill near Haywards Heath were snapping at its heels with a five.

Some restaurants have featured in the guide for many years so eagerly anticipate the publication of the new edition each year.

“Gravetye has been in the Good Food Guide every year since it was first published, over 60 years ago,” said Celine Leslie of Gravetye Manor near East Grinstead.

“This means it’s been part of Gravetye’s story from the beginning as we celebrate our 60th anniversary this year.

“This long association means a lot to us for this reason and also because even in the digital age this guide is a benchmark of quality that has stood the test of time and food fashion.”

How they rank

The Ginger Fox, Albourne (3)

The Parsons Table, Arundel (3)

The Town House, Arundel (2)

Bincho Yakitori, Brighton (2)

The Chilli Pickle, Brighton (2)

Cin Cin, Brighton (2)

The Gingerman, Brighton (3)

Isaac At, Brighton (3)

Murmur, Brighton (4)

Pascere, Brighton (3)

Pike and Pine, Brighton (4)

Plateau, Brighton (1)

The Restaurant at Drakes, Brighton (3)

The Salt Room, Brighton (3)

Semolina, Brighton (1) 

The Set, Brighton (3)

Silo, Brighton (3)

64 Degrees, Brighton (4)

Terre à Terre, Brighton (3)

The Urchin, Brighton (2)

The Coal Shed, Brighton (local gem)

Curry Leaf Café, Brighton (local gem)

Ockenden Manor, Cuckfield (4)

Gravetye Manor, East Grinstead (4)

The Royal Oak Inn, East Lavant (1)

The Mirabelle, Eastbourne (4)

The Duke of Cumberland Arms, Fernhurst (3)

The Griffin Inn, Fletching (local gem)

Jeremy’s Restaurant, Haywards Heath (5)

Restaurant Tristan, Horsham (6)

Cin Cin, Hove (2)

Etch, Hove (5)

The Ginger Pig, Hove (3)

The Little Fish Market, Hove (5)

The Fig Tree, Hurstpierpoint (local gem)

The Earl of March, Lavant (2)

Limetree Kitchen, Lewes (3)

The Lickfold Inn, Lickfold (5)

The Crabtree, Lower Beeding (2)

Landgate Bistro, Rye (2)

Casssons, Tangmere (3)

The Horse Guards Inn, Tillington (3)

The Richmond Arms, West Ashling (4)

The Cat Inn, West Hoathly (2)

Picture of Isaac Bartlett Copeland by Natasha Colyer