Elizabeth Carter on the Good Food Guide 2015

The  Staff Canteen

The Staff Canteen

Editor 5th September 2014

The launch of The Good Food Guide 2015 is just around the corner so we’ve caught up with Elizabeth Carter to hear her expectations for the upcoming year. 

She has been editor of The Good Food Guide for the last eight years and has worked her socks off to bring the guide into the 21st century. She starts by talking about her proudest accomplishments within her time as editor and mentions the guide’s success with its new publisher; Waitrose. Until the guide is released on the 8th September we’re getting a quick glimpse into the restaurant scene  and where to eat with Liz’s help...  

What would you 01-Liz-Carter1consider to be the most valuable/ important changes that you have contributed to the guide over your eight years as editor?

The Good Food Guide has always had a strong reputation and I’m pleased that over the past eight years I have continued to build on that strength by opening up to the digital world of the 21st century. I’m really proud to have brought the Guide into the twenty-first century. Proud too, that during my watch it has remained robust and secure in its position as the bestselling UK restaurant guide.

Many people may argue the more online side of the guide will make the published paper version outdated – will we see the guide be 100% transferred online in your time as editor?

It is important for The Good Food Guide to reach the widest possible audience, and that involves embracing all modern channels of communications, but the book will continue… it is the Good Food Guide.

One of the modifications you have made has been the iPhone app. How has the app progressed reader/publisher feedback?

The Annual Good Food Guide app sells well without denting into the guidebook sales. We feel we are reaching out to a newer audience.

Do you feel the recent move to Waitrose Publication will have a positive effect on the sales of the Good Food Guide?

A very positive effect indeed. The Guide sold extremely well through Waitrose supermarkets (they were prominently positioned at the checkout, and will be for the 2015 edition).

What does having held editor position for eight years mean to you?

My eight years with TGFG has been a significant and important period of my life and by large a satisfying one.

Of these additions to the Guide, which are you most proud of?

The top 50 restaurants list was one of the first things I introduced and it has been a huge success. I love compiling it and I take the responsibility very seriously. top 50 web

What valuable lessons/skills have you transferred to your role as editor over the years?

To have been able to broaden the scope of the guide, so that today it champions and celebrates British Chefs – from those that run small cafes and simple pubs through to top-rated restaurants.

Former editor Tom Jaine was recently awarded the ‘Derek Cooper lifetime achievement award’ do you feel you will follow in his footsteps or do you plan on something different in the future of your career?

I’m not sure why I would be a candidate for a lifetime achievement award. I count myself lucky to be doing a job I love, and I have no plans to give it up.

What is your overall review of the dining experience over the past year?  Is there anything we should look out for?

Dining out is so much more than food; as the British dining scene has grown in confidence, the total restaurant experience has grown dynamically in importance. In fact, the best restaurants in Britain today (and not just the top scoring ones) have excellent but informal service, a relaxed dress code, and memorably satisfying food that is largely based on quality seasonal ingredients.

Words by Emma Buchanan

Find out who the Good Food Guide has announced as their top ten restaurants as well as who they've named as their chef(s) of the year and who the reader's voted as their restaurant of the year.

>>> Read more about teh Good Food Guide 2016 

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 5th September 2014

Elizabeth Carter on the Good Food Guide 2015