To celebrate four decades of the Good Hotel Guide, editor Adam Raphael chooses his favourite places to stay – mixing affordable character and a spot of ‘pamper yourself’ luxury
Forty years ago, an article in the Observer by literary agent Hilary Rubinstein gave birth to The Good Hotel Guide. Readers responded with such enthusiasm to his plea for recommendations that the first edition had more than 300 entries. Since then, the hospitality industry has gone through radical change. The word “boutique” was unknown, hotel food was usually dire, gastropubs unheard of, children and dogs unwelcome and the internet a mystery known only to a handful of boffins.
What has not changed is the guide’s ethos. We do not accept hospitality or payment for an entry in the print edition, inspections are anonymous, and reviews from readers remain the lifeblood of the guide. “You can corrupt one man, you can’t bribe an army” was Raymond Postgate’s philosophy when he set up The Good Food Guide. That’s our philosophy, too.
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Source: Gaurdian
