Osip and Skof among big winners at Good Food Guide Awards 2025

Osip, Skof and The Devonshire were among the big winners at the Good Food Guide Awards 2025.

Held at Theatre Royal Drury Lane in central London, a host of the country’s top dining venues were recognised.

Merlin Labron-Johnson’s Osip in Somerset was crowned Restaurant of the Year, with Opheem, Restaurant Jericho, The Ritz and St John (Smithfield) also on the shortlist.

Tom Barnes’ Skof in Manchester was selected as Best New Restaurant, ahead of the likes of Row on 5, Native and Lyla.

Ashley Palmer-Watts’ The Devonshire in Soho won the Best Value Set Menu honour, for serving three courses priced at £29, while The Dover in London was named Most Beautiful Restaurant. It was designed by Milan-based architects Quincoces-Drago & Partners.

The Chef to Watch gong went to Kyu Jeong Jeon and Duncan Robertson of Dongnae in Bristol. The guide described the duo as “outstanding pioneers of modern Korean cuisine in the Bristol area”. Others shortlisted in that category were Jake Dolin (Manteca), Elliot Hashtroudi (Camille), Sam Lomas (Briar), Maria Close (Rockliffe Hall), Philip Mcenaney and Katie Austin

Close Message - I might contribute in the future

I love what you do, let me contribute right now

(Previously Boath House) and Meedu Saad (Super8 Restaurants).

Other awards saw Jason Atherton and wife Irha of The Social Company were crowned Restaurateur of the Year, while Timberyard & Montrose in Edinburgh won the Drinks List of the Year prize.

Edinburgh was named the Most Exciting Food Destination for 2025, with Lloyd Morse and James Snowdon of The Palmerston accepting the award on behind of the Scottish capital.

Andrew Lloyd-Webber welcomed guests at the start of the night to his theatre, before TV presenter Richard Bacon hosted the awards.

Chloë Hamilton, editor of The Good Food Guide, explaining Osip’s Restaurant of the Year win, said: “More so now than ever, Merlin’s cooking offers a sense of place that leaps off the plate with a stunning clarity of flavour.

“Our decision was down to the wire but the latest of our multiple (anonymous) visits to Osip’s new home in January was a showcase of style and confidence; totally aspirational but without unnecessary frills or a huge price tag.”

The Good Food Guide was first compiled by Raymond Postgate in 1951.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.