into the 2016 guide, is run by twenty-something brothers, Liam and Ellis Barrie, on their parents' White Lodge Caravan Park in Newborough on the Isle of Anglesey. The café is housed in an old breeze block potting shed with a tin roof but offers a menu focussed on local ingredients sourced directly from farmers and fishermen in Anglesey.
Speaking about The Marram Grass Café, Elizabeth Carter, Waitrose Good Food Guide Editor said: "When one of the guide’s longest serving inspectors tipped us off about a restaurant in a shed on a campsite, our curiosity was piqued. And what an extraordinary find Marram Grass Café turned out to be. The low building with its corrugated iron roof may channel scout hut and air raid shelter in equal measure, but the interior charms and the cooking shows ambition and skill. It’s a simple recipe for success that not many manage to get so right."
Joint owner of The Marram Grass Cafe, Liam Barrie, 27, said: "When we first started out in 2009, we'd taken over what had been a greasy spoon with only four tables. It was just my chef brother Ellis and I with a couple of Saturday staff but now we have 30 people on our books and 40 covers. We changed the existing menu from one that relied on frozen food to ours which sources from as many local producers as possible. We are really proud of that. We like staying creative and are always experimenting with our dishes made with ingredients such as Menai mussels and line caught Anglesey sea bass." 
On the launch of the 65th anniversary edition, which goes on sale on September 7, Elizabeth Carter, has also spoken about the guide's history and its founder.
She said: "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."
