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Andrew Fairlie at Gleneagles crowned top restaurant in Scotland by Good Food Guide

  • Andrew Fairlie at Gleneagles is one of four Scottish restaurants in top 50
  • Restaurants in Fort William, Isle of Eriska, Edinburgh and Pitlochry have been added to Good Food Guide

The top entries and award winners from the 2016 Good Food Guide have been revealed today ahead of the launch of its 65th anniversary issue. The Good Food Guide, owned by Waitrose, is a guide to the very best restaurants and eateries across Britain. 

Andrew Fairlie at Gleneagles is Scotland’s top scoring restaurant in the Good Food Guide, with an eight out of 10. Also in the top 50 are Edinburgh’s The Kitchin and Restaurant Martin Wishart and The Peat Inn in Fife.

New Scottish entries this year include Lochleven Seafood Cafe near Glencoe, which the guide describes as ‘a lochside gem... that showcases the best of Scotland’s west coast seafood’; Field in Edinburgh’s Old Town and the Isle of Eriska, near Loch Linnhe, Argyll.

The highest rated new entry in Scotland is Sandemans restaurant, housed within Fonab Castle near Pitlochry. The restaurant scored a five from the Good Food Guide; its review included mentions of the floor-to-ceiling loch and mountain views and praise for the ‘precision and assurance’ of the tasting menu.

The Ubiquitous Chip in Glasgow is Scotland’s longest-serving entry in the Good Food Guide, with 44 years now under its belt. Airds Hotel, near Oban, has been featured for 40 years.

The guide celebrates its 65th anniversary this year, with the very first Good Food Guide published in 1951. It was a hardback of 224 pages, cost five shillings and listed ‘600 places throughout Britain where you can rely on a good meal at a reasonable price’.  The guide is still compiled with the reliance on reader feedback of eateries up and down the country together with anonymous inspections by a team of experts. 

On the launch of the 65th anniversary edition, which goes on sale on the 7th September, Elizabeth Carter, has also spoken about the guide's history and its founder. "Raymond Postgate’s passionately held belief that if you shouted loud enough, the standard of restaurant food in Britain could and would be raised, inspired an army of like-minded people to report on places where the food was decent – and the rise of the consumer group as a force in the market place was born.

"Back in 1949, when Raymond Postgate wrote a heartfelt piece calling for a ‘campaign against cruelty to food’, a typical restaurant meal included soup from a tin, soggy steak from Argentina, synthetic cream and tinned Empire fruit. Postgate’s article inspired an army of like-minded people to report on places where the food was decent and The Good Food Guide was created.  Sixty five years of championing the best food around Britain – now that’s what I call a brilliant achievement."

The Good Food Guide’s annual Top 50 restaurant ranking is highly regarded by chefs and restaurant-goers alike, with particular attention paid to those chefs and restaurants who make it into the Top 10.  The Top 50 recognises the very best talent in the country; a place on the list represents a huge achievement, with each position earned by its score in The Good Food Guide, editor appraisal and strength of reader feedback.  A top score of 10 means "Just perfect dishes, showing faultless technique at every service; extremely rare, and the highest accolade the Guide can give." The top restaurant this year is L’Enclume in Cumbria, which scored a perfect 10 and kept the number one spot for the third year running.