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About Simon Scrutton

About Simon Scrutton

After many rewarding years of being in the food industry, both as a chef/restaurateur - winning both Restaurant of the Year for Great Britain and one of the Good Food Guide's 'Restaurant's of the Decade' for the 1980's – and being a Restaurant & Hotel inspector for Egon Ronay, Simon felt there was a pressing great need to inform and educate food lovers everywhere by creating Gourmet Britain.
Here, everything food-related can be accessed in one place - and food entries are given free on merit, so apply if you feel you qualify - or be invisible!

Developing and improving the public's culinary knowledge and experiences is all important.
Simon's passion and inspiration for food grew from an early age – as a boy growing up near Lewes in Sussex – learning how to make soup from home-grown vegetables, and growing both chicory and mushrooms in the cellar.
Today, visiting a good restaurant, even if occasionally, has become part and parcel of everyday life, and the more informed and discerning we all are the better experience we will have.

Understanding good ingredients, food provenance, finding affordable and excellent food is an ongoing quest.
Seeking comfortable and affordable places to stay, follow suit; finding the perfect specialist shop to source your culinary needs – these are all important.

What is Simon's definition of good food?

Well, a good restaurant, for example, must make it's own stocks and gravy, it should offer alternatives unachievable at home, especially when our time is precious, and our lives so busy. A pleasant location, an ambience that makes one want to return - plus discrete knowledgeable service. Having your voice heard, as a customer, is also imperative.
Gourmet Britain, described by Heston Blumenthal as 'a fantastic resource' aspires to achieve all this, and is a constantly-developing informative and exciting guide.
Thank you for visiting us.