Simply the best


THE West Country stars in the latest edition of the Good Food Guide.

The West claims the number one restaurant in the UK, seven restaurants in the Top 50 – with two of these in the Top 10 – and 15 new entries to the guide.

Bristol is also host to the highest number of new entries of any city outside of London.

The Good Food Guide is compiled by combining reader feedback on restaurants up and down the country with anonymous inspections by a team of industry experts.

The top-scoring eatery in the West Country is also the number one restaurant in the UK.

Restaurant Nathan Outlaw, in Port Isaac, has been awarded the top spot, with a cooking score of 10.

This is the second year in a row the restaurant has been given a ‘perfect 10’.

The top billing was due to its ‘air of individuality and modesty’ where ‘Cornish seafood remains paramount’.

It notes that: ‘Mr Outlaw’s food is characterised by absolute freshness of ingredients and by a clear sense of purpose – he follows no fads, copies no recipes, joins no schools.’

Nathan said: ‘We’ve always been proud to have a place in the listings, but to hear that the restaurant has made it to number one is phenomenal.

‘It just goes to show that if you stay true to yourself, get your head down, look after your customers and use the very best ingredients available to you, you’ll make it to the top.

‘It was great to be scored 10/10 for cooking, but now to be placed at the No. 1 spot in the eyes of the Waitrose Good Food Guide and their readers makes me extremely proud.’

Peter Sanchez-Iglesias
Peter Sanchez-Iglesias

Elizabeth Carter said of chef of the year Peter Sanchez-Iglesias’ Casamia in Bristol: ‘It seems fitting that such a vibrant foodie hotspot as Bristol should supply our latest chef of the year, though Peter is no stranger to Good Food Guide awards.

‘There is nothing complacent about this ultra smooth-running operation, care and attention to detail are second to none, from the thrilling food to the staff who look genuinely pleased to see you.’

Peter said: ‘The team at Casamia has achieved so much since relocating to new premises back in January 2016. I believe this award will fuel me and the team to achieve our full potential and presents the opportunity for more people to hear about a little restaurant in Bristol that defied all odds.’

All the featured talent in the West Country

THE Good Food Guide’s notably high-scoring restaurants in the West Country, appearing alongside Restaurant Nathan Outlaw and Casamia, are Paul Ainsworth at No. 6 in Padstow, at number 32 with a cooking score of 7 and Gidleigh Park in Chagford, 45 with a cooking score of 7.

The guide features lots of unusual eateries in the West Country:

Box-E, Bristol: Housed in two converted shipping containers, since it opened in October 2016 Box-E has become one of Bristol’s hottest new restaurants, says the guide.

Hart’s Bakery, Bristol: In a converted railway arch beneath Bristol’s Temple Meads railway station, it’s the city’s busiest foodie hub.

Coombeshead Farm, Lewannick: Part-owned by celebrity chef April Bloomfield, diners share a communal table for 12 to dine on ‘waste’ ingredients – potato skin, lard, turnip tops, weeds, whey – all backed up by the in-house curing of pork and organically reared meats.

Ode & Co, the Teign Estuary: Run by husband and wife team Tim and Clare Bouget, this eatery has a real focus on local ingredients, with their pizzas cooked in a recycled oven and made with organic Devon flour, topped with local cheese.

The West Country has 15 new entries in this year’s Good Food Guide:

Coombeshead Farm in Lewannick, Cornwall.
Lympstone Manor in Lympstone, Devon. Ode & Co in Shaldon, Devon.
The Old Library in Ashburton, Devon. Urban Reef in Boscombe, Dorset.
Box-E in Bristol.
Hart’s Bakery in Bristol.
Paco Tapas in Bristol.
Pasta Loco in Bristol.
Pi Shop in Bristol.
Tare in Bristol.
The Churchill Arms in Paxford,
Gloucestershire.
Chez Dominique in Bath.
Grey’s Brasserie in Easton Grey, Wiltshire.

This article first appeared in the Independent. To get the latest articles when they appear, buy the print edition every Sunday or subscribe to our online edition HERE.