No commission, no sponsored listings, no venue we have not eaten in ourselves.
Founded 2019
Food Adventure exists because good restaurants are easy to admire online and genuinely hard to reach. Our founders spent several years driving across Britain chasing kitchens they had read about, and repeatedly ran into the same problems: the tables were released months earlier, the farm tour needed booking separately, the ferry did not run that day, and nobody had mentioned that the last eight miles were single-track.
So we started writing it down. What began as a shared document of timings, phone numbers and driving notes became a catalogue, and the catalogue became a business. Today we work exclusively on the United Kingdom — England, Scotland and Wales — because depth beats breadth when the details are what actually go wrong.
The team is small and deliberately so: travellers, former restaurant staff and two people who trained in professional kitchens. Every venue in the catalogue has been visited and paid for by one of us before it was listed. Where we could not get a table ourselves, the restaurant does not appear — regardless of how many stars it holds.
We are registered in Poland and travel to Britain constantly, which gives us a useful outsider's view: we assume nothing about British geography, transport or restaurant etiquette, and neither should a first-time visitor. That assumption shapes every briefing pack we write.
Sourcing matters
A restaurant enters the catalogue only if it passes all five of the following. We apply them to three-star kitchens and village pubs identically.
We accept no commission, no listing fee and no advertising from restaurants. Our income comes solely from the planning fee inside each experience price, which is why we can say plainly when a venue is not worth your money.
No commission from venues, ever. If we recommend a £250 lunch over a £550 tasting menu, it is because it is the better trip for you.
Everything in the catalogue has been eaten by this team. We write about the room, the pacing and the service because we sat in it.
Every price on this site is the full price per person. Inclusions and exclusions are listed on every single page, in plain English.
If your dates are wrong for the season, or the venue is not right for your group, we will tell you before you book — not after.
No. We take no commission, no listing fee and no advertising money from any venue. Our revenue is the planning and coordination fee built into each experience price, which is stated in full on every page. This is the single most important thing to know about how we work.
Yes — anonymously, paying our own bill, at least twice in different seasons before a venue is listed. Where we could not secure a table ourselves, the restaurant does not enter the catalogue no matter how celebrated it is.
Because depth beats breadth. Concentrating on one country lets us know which road is single-track, which ferry is seasonal and which kitchen releases tables in monthly batches. Our team travels to Britain throughout the year and our support hours run on UK time.
Yes, up to twelve guests for most venues. Larger parties are possible at a handful of restaurants with several months' notice. Tell us the group size at the first email and we will say immediately what is realistic.
You have one named contact reachable on UK hours for the entire journey. If a restaurant cancels, we refund in full or move your date, whichever you prefer, and help rearrange any accommodation we booked on your behalf.
One email, one honest shortlist, no obligation.