SUBSCRIBE

Sectors > Pubs & Bars

Loading...

Good Food Guide editor: 'We're in a golden age of eating out'

By Emma Eversham , 30-Aug-2012
Last updated on 30-Aug-2012 at 11:15 GMT

Good Food Guide consultant editor Elizabeth Carter has praised the hospitality industry, claiming that consumers are currently enjoying a 'golden age of eating out'.

Ahead of the release of the 2013 edition of the Good Food Guide, BigHospitality caught up with Carter, who has been consultant editor for the last six years, to get her thoughts on the current culinary landscape and find out what inspectors look for when they are considering putting a venue in the guide. 

She said: "We are in a golden age of eating out. For the first time we have got such a vast choice of style, price and atmosphere available to us."

Carter, who famously banned the term 'gastropub' from the guide in 2011, believes that pubs have made the biggest progress when it comes to offering food and are leading the way in the eating out market because of their flexibility towards diners. 

"Every year more and more pubs are getting into the guide and I think it's because people want to eat more in pubs," she said.

"They like the casual atmosphere and the fact that you can go in and have a drink at the bar, then drift through and order food. They like that relaxed ambiance that a pub puts forward." 

The consultant editor, who started out working for Egon Ronay and has written her own book on Majorcan food, also gives her tips to restaurateurs and chefs who want to see their business making it into the guide and talks about what she's hoping to see more of from the industry in the future. 

Carter is also the big interview in today's edition of the Publican's Morning Advertiser where she talks more about her career and her concerns over future chef talent .

First look: Dishoom King's Cross

First look: Dishoom King's Cross

Dishoom King's Cross opens today (20 November) on Stable Street, just off Granary Square....

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

In the second of our videos from the Farm Frites Development Chef Food Forum,...

Scott Hallsworth: Kombu marinated salmon sashimi

Scott Hallsworth: Kombu marinated salmon sashimi

In the first of our videos from the Farm Frites Development Chef Food Forum,...

60-Second Skill: Pizza dough

60-Second Skill: Pizza dough

Making the perfect pizza dough can be tricky: measurements need to be precise, and...

#AHC2014: Top 5 hotel sector trends

#AHC2014: Top 5 hotel sector trends

Hotel experts met last week at the Annual Hotel Conference in Manchester to discuss...

National Chef of the Year Award 2014

National Chef of the Year Award 2014

Organised by the Craft Guild of Chefs, the National Chef of the Year competition...

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK...

Tom Kerridge pubs interview

Tom Kerridge: 'It’s not about success, it’s about getting better every day'

In an exclusive interview with BigHospitality at the Restaurant Show, Tom Kerridge explained why...

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind...

James Knappett and Sandia Chang: ‘It’s all down to our staff’

James Knappett and Sandia Chang: ‘It’s all down to our staff’

In another BigHospitality interview at the Restaurant Show 2014, James Knappett and Sandia Chang,...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

#SocialRestaurant: How to use Twitter effectively

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...