South West secures its position as UK foodie hotspot
The South West has been dubbed "the foodie hot-spot" of Britain after an impressive 174 restaurants, pubs and cafés from the region were included in the UK's bestselling restaurant guide.
The coveted Waitrose Good Food Guide announced 26 new entries from the region yesterday, with six included in the top 50 restaurants listing.
Restaurant Nathan Outlaw claimed the number three spot, Gidleigh Park in Chagford was at 24 and Paul Ainsworth at No. 6 in Padstow was 32nd. New entries included the Halsetown Inn in St Ives, Rock Salt in Plymouth and The Treby Arms in Sparkwell, run by Masterchef winner Anton Piotrowski.
The region is also home to some of the longest serving entrants, with Rick Stein's The Seafood Restaurant and Little Barwick House in Barwick, among those that have featured for more than 30 years.
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Elizabeth Carter, consultant editor of the Good Food Guide said: "I've called the South West the foodie hot-spot of Britain in the past and it seems to be in no danger of losing this title with more and more first-class restaurants and pubs opening each year.
"Particular acknowledgement goes to all the new entries in Waitrose Good Food Guide 2014 – long may it continue."
Ben's Cornish Kitchen, in Marazion, was included as a new entry shortly before the celebration of its fourth anniversary. It is one of a number of accolades recently bestowed upon the restaurant, which was also recently included in The Times Top 30 Restaurants by the Sea.
Owner Ben Prior said it will make a big difference. He said: "It's amazing really, we were hoping it would happen. I got the letter through this morning. We were looking for it for a couple of years and now we are in.
"It's important, particularly down this end of Cornwall. We are only a small restaurant, people have to trust us to drive down here. Knowing we have got the good reviews certainly creates a good message. It will make a big change to what we do during the winter, when the foodies hit Cornwall."
The guide, which is in its 63rd year of publication, was established by Raymond Postgate to improve the standard of cooking in post-war Britain.
It rates restaurants by giving them a score between 1 and 10, with each assessed by an anonymous inspector, who attends the restaurant in the same manner as any other customer.