When was the guide established?
The original Time Out Eating Guide launched in 1984.
Who created it and why?
London’s listing magazine Time Out created it to provide “accurate, detailed, and honest reviews and listings of the better restaurants in Greater London”.
What method of rating does it use?
Guy Dimond, Time Out food and drinks editor, says: “All restaurants are visited annually, anonymously, by our team of inspectors, who are all journalists and food/restaurants experts in their respective fields. Rather than using a ‘score’, we award red stars to the minority of places that we think are exceptional and merit special attention.”
How does a venue get included in the guide?
Dimond comments: “It has to be good. Unsolicited letters may be sent to the editor and new places are always considered, but this will not guarantee inclusion. Taking out an advertisement in the guide will have no effect whatsoever on the likelihood of inclusion.”
If I want to be included, who should I contact?
Cathy Phillips, Editor, Time Out Eating & Drinking Guide at eatingguide@timeout.com.
Is there any payment required to be included?
No.
What is the size and make-up of its readership?
Print run is 80,000; analysts estimate four or five readers per guide.