About the Trencherman’s Guide

Since the Trencherman’s Guide was launched in 1992 as the gourmet’s guide to the most exquisite dining experiences in the South West, it has built a reputation as a solid source of great dining destinations

Rick Stein MBE describes it as ‘a guide with teeth’ due to the strict entry criteria which restaurants must meet in order to be included. Think your restaurant has what it takes to be part of the guide? Head to our application page for restaurant owners here.

Establishments can’t buy their way into the guide: they’re invited to be a members based on reaching a number of points in the stringent scoring system (based on The Good Food Guide, AA and Michelin ratings) or by having been visited and scored on a long list of criteria by an experienced food writer from the Trencherman’s Guide team.

The guide is overseen by a committee of industry experts chaired by leading chef Michael Caines MBE.

What the ratings mean

You’ll find the categories Higher Member and Award Winner throughout the site. Here’s what these mean:

Higher Member

These establishments have achieved an exceptionally high score on the entry criteria and are outstanding venues which combine cooking of the highest order combined with polished service delivered in a setting that is an exceptional example of its type – from impeccable dining pubs to grand manor houses and edge-of-the-water restaurants. Similarly, the wine list and other drinks provisions are especially interesting, unusual or sizeable – expect to find many wines by the glass, a breadth of local spirits and creative cocktail activity.

Award winner

Establishments that hold a Trencherman’s Award for the current year are highlighted. The awards are voted for by Trencherman’s Guide readers each year. If you’d like to take part in the voting, sign up to our newsletter at the bottom of this page for the latest information.