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SquareMeal announces the UK Top 100 Restaurants for 2026

The UK’s leading independent restaurant guide, SquareMeal, has revealed its UK Top 100 Restaurants for 2026, celebrating the very best dining experiences the country has to offer. 

Unlike any other list of its kind, SquareMeal’s UK Top 100 excludes London restaurants, allowing the wider UK dining scene to take centre stage.

Compiled using a combination of thousands of reader votes and insight from SquareMeal’s expert critics, the UK Top 100 Restaurants list offers a true snapshot of Britain’s diverse and dynamic food culture.

Across the UK, regional dining scenes continue to thrive. Edinburgh leads the way in 2026 with six restaurants featured, including Lyla, The Little Chartroom, and new entries Ardfern, Cardinal, Dogstar and Moss. Birmingham follows closely with five restaurants making the list, including former Top 100 champion Grace & Savour and two Michelin-starred Opheem.

The highest new entry on the list is Vraic in Guernsey, which makes an impressive debut at number four. Elsewhere, culinary powerhouses such as North Yorkshire, Kent and the West Midlands are all strongly represented with multiple entries in the UK Top 100.

SquareMeal UK Top 100 2026 Winner: Wilsons, Bristol

The number one restaurant in the UK for 2026 is Wilsons.

Wilsons in Bristol epitomises the ideal neighbourhood restaurant, delivering confident modern British cooking crafted almost entirely from produce grown in its own market garden. Intimate and charming, it’s one of only a handful of UK restaurants to hold both a Michelin star and a Green Star. Despite its sustainability credentials and world-class cooking, Wilsons remains remarkably good value.

Wilsons was opened in 2016 by partners Jan Ostle and Mary Wilson. Ostle leads the kitchen, while Mary Wilson’s background in biodynamic agriculture underpins the restaurant’s produce-led ethos. Mary also grew up in her family restaurant, which Wilsons is named in honour of.

Chef and Co-Founder Jan Ostle told That's Food and Drink: "We feel incredibly honoured to have been named SquareMeal’s UK Restaurant of the Year 2026. 

"This recognition is testament to the dedication of our entire team, the Bristol community that supports us, and the incredible farmers and growers whose produce shapes everything we do. 2025 was a landmark year for us at Wilsons, and this feels like the perfect way to begin 2026. We’re so excited for what the year ahead will bring."

SquareMeal’s Restaurants Editor, Pete Dreyer, adds: "Few restaurants in Britain combine creativity, humility and value as convincingly as Wilsons. Achieving this from a tiny kitchen and a two-acre farm, without compromising its sustainable, waste-free ideals, is a phenomenal achievement."

Content Director for SquareMeal Caroline Hendry explains the process behind tSqhe awards: "For 2026, judges placed renewed emphasis not only on exceptional cooking, but also on sustainability and a commitment to positive, people-first working environments. With professional kitchens often recognised as high-pressure spaces, this year’s list highlights restaurants actively prioritising staff welfare alongside culinary excellence.’

The full UK Top 100 Restaurants list can be viewed here:

https://www.squaremeal.co.uk/restaurants/best/uk-top-100-restaurants_238

That's Green: Government in Court Over Animal Welfare Concerns

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Allotments help UK households save millions on food as cost-of-living pressures continue

The National Allotment Society says allotments continue to play a vital role in helping households cope with the ongoing cost-of-living crisis, reinforcing food security at a time when food prices and household bills remain high.

Recent figures show UK inflation has risen again, with food prices a key driver of rising costs. Consumer confidence also remains historically low, underlining the sustained pressure many households are facing.

Against this backdrop, allotment holders across the UK report saving hundreds of pounds a year by growing their own fruit and vegetables, while also gaining access to fresh, seasonal produce that would otherwise be difficult to afford. Research in Brighton & Hove found that allotments in the city produce the equivalent of around £1.12 million in food annually, demonstrating the real financial value they bring to local communities. (Brighton & Hove Food Partnership)

“Allotments have long provided practical support for households, and the current economic climate is reinforcing that role,” John Irwin, interim President for the National Allotment Society told That's Food and Drink.

“For many people, growing food is the difference between coping and struggling. A small plot can produce a significant amount of food for relatively low ongoing costs.”

The Society says demand for allotments remains high, with waiting lists in many areas continuing to stretch for years, as people seek reliable ways to manage food costs and reduce reliance on expensive supermarket produce.

The Bank of England has warned inflationary pressures are likely to persist, meaning household budgets may remain under strain for some time. The National Allotment Society says this makes access to allotment space a vital form of long-term resilience for communities.

Beyond financial savings, allotments also provide wider benefits during periods of economic pressure, including improved mental health, gentle physical activity, and strong community support networks.

“When money is tight, the social value of allotments matters just as much as the food they produce,” John added. “They are places where people share skills, seeds and surplus crops, helping each other through challenging times.”

The National Allotment Society is calling on councils and policymakers to protect existing allotment land and invest in new sites, warning that access to growing space is becoming increasingly unequal despite sustained demand.

“Allotments are a low-cost, high-impact resource that already exists in communities,” said the Society. “Protecting and expanding them should be seen as a practical response to the cost of living crisis, not a luxury.”

For further information please visit www.thenas.org.uk

That's Christmas 365: Delicious Easter Makes & Bakes from Bonne Maman

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Norway "Shows the Way" on Chicken Welfare

Pressure mounts on UK companies to address widespread use of controversial breeds.

Animal welfare advocates today hail ‘historic moment’ as the Norwegian chicken industry announces a total transition away from fast-growing chicken breeds by the end of 2027. 

Norway where 70 million chickens are raised for meat annually, will become the first country in the world to transition to 100% higher welfare breeds.

For decades, NGOs have raised concerns about the use of so-called ‘frankenchickens’ – known in Norway as ‘turbochickens.’ Chicken companies typically use fast-growing breeds which have been selectively bred to gain weight as quickly as possible.

The birds suffer from significant and commonplace welfare problems as a result. Countless exposés show the birds struggling to walk under their own weight. Research suggests that fast-growing chickens suffer hundreds of hours of pain during their short lives.

60% of the chickens in Norway are fast-growing breeds, specifically the Ross 308, which is the breed also used by 90% of the UK chicken industry. Over the past five years the Norwegian industry has gradually adopted higher welfare breeds known as the Rustic Gold and the Hubbard JA787.

“What’s happening now in Norway is a historic moment. It’s one of the greatest improvements to animal welfare in history, and it shows that the transition away from fast-growing breeds is possible. But it also shows just how far behind we are on this issue in the UK, where companies have barely started to address this problem,” says Connor Jackson, CEO of the UK branch of Anima International.

The global animal advocacy organisation Anima International has been campaigning in Norway for five years to see a transition away from fast-growing breeds. In the UK, where it also operates, a number of NGOs have been calling for the same transition since 2017 with the Better Chicken Commitment (BCC.)

Last year, Waitrose became the first major UK company to make a full transition to higher welfare breeds in all its products as part of the BCC. M&S, a fellow signatory to the BCC, has transitioned for all fresh chicken, with a plan to transition completely by the end of this year.

However, fast-growing breeds remain the norm in Britain. Other UK retailers have chosen to focus on giving their chickens more space in efforts to address welfare concerns. Whilst advocates recognise this as a positive step, it does not address the fast-growing genetics of the birds.

“UK consumers care deeply about animal welfare, and they would be shocked to see the reality of an intensive chicken farm even with more space,” says Jackson. “Better management is positive, but it only scratches the surface of the problem. To really improve these animals’ lives, we need to follow in Norway’s footsteps with a transition to higher welfare, slower growing breeds.

“Retailers, along with high street brands like KFC, Greggs and Pret need to step up and solve the widespread use of frankenchickens: that’s the biggest cause of suffering for their chickens. Nothing is stopping companies from getting together with industry and finding a solution just like Norway has.”

https://opencages.org/

The Best Way to Rescue Leftover Veg: Homemade Cheese Sauce (No More Sad Side Dishes)

There are two types of leftover vegetables in this world: the ones you actually want to eat again… and the ones sitting in the fridge in a container you keep moving out of the way like it’s going to disappear on its own.

If you’ve got leftover carrots, broccoli, cauliflower, peas, green beans, sprouts, cabbage, leeks, sweetcorn, or even that “bit of everything” you served with Sunday lunch, I’ve got good news: you’re only one proper homemade cheese sauce away from turning them into something you’ll genuinely look forward to eating.

This is one of those simple kitchen tricks that feels like a cheat code. It’s warming, comforting, uses up odds and ends, and it’s far cheaper than throwing food away and starting again.

Let’s turn those leftovers into a bowl of pure comfort.

Why cheese sauce is the ultimate leftover vegetable upgrade

Leftover vegetables can be a bit… tired. They’ve already been cooked once, they’ve cooled down, and by the time you reheat them they can lean towards mushy or bland.

Cheese sauce fixes all of that.

It adds:

Creaminess and richness (instant comfort food energy)

Salt and savouriness (which most leftover veg needs)

A proper “meal” feel (not just a sad side dish)

A way to mix-and-match vegetables without thinking too hard

It also works brilliantly with vegetables that might not excite you on their own, like boiled carrots or leftover sprouts. Cheese makes everything feel intentional.

What leftover vegetables work best?

This idea is extremely forgiving, but some veg shine more than others.

Brilliant choices:

Broccoli

Cauliflower

Carrots

Leeks

Green beans

Peas

Sweetcorn

Cabbage (especially Savoy or white cabbage)

Brussels sprouts (yes, really!)

Also works well with:

Roasted veg like parsnips, squash, peppers, courgettes

Leftover mash mixed in for a thicker, almost “bake” texture

Cooked potatoes (instant cheesy potato bowl situation)

Just be careful with:

Very watery veg (like courgette cooked to death) — drain first

Salad-style leftovers (not the vibe here)

Easy homemade cheese sauce (the classic, proper way)

This is a simple béchamel base with cheese stirred in. It sounds fancy but it’s honestly easy once you’ve done it once.

Ingredients (serves 2–4 depending on how much veg you have)

25g butter

25g plain flour

300ml milk (any milk works, but semi-skimmed or whole is best)

150g mature cheddar, grated (or a mix of cheeses)

1 tsp Dijon mustard (optional but highly recommended)

Salt and black pepper

Optional extras: pinch of paprika, a tiny dash of Worcestershire sauce, or a little garlic powder

Method

Melt the butter in a saucepan over a medium heat.

Stir in the flour and cook for 1–2 minutes, stirring constantly. This cooks out the raw flour taste.

Add the milk slowly a splash at a time, whisking well as you go so it doesn’t go lumpy.

Once all the milk is in, keep stirring until thickened (it should coat the back of a spoon).

Lower the heat and stir in the cheese a handful at a time until melted.

Add mustard (if using), season with salt and pepper, and taste.

If it needs more “cheese flavour” rather than just creaminess, add a touch more cheddar.

That’s it. Proper homemade cheese sauce, done.

The best way to reheat leftover vegetables without ruining them

The golden rule: don’t boil them again.

Leftover veg has already been cooked, so you just want to warm it through gently.

Option 1: Stove-top (fastest)

Put your veg in a pan with a tablespoon of water

Cover with a lid

Heat for 2–3 minutes until hot

Then pour over the cheese sauce.

Option 2: Microwave (easiest)

Cover the veg (to stop drying out)

Heat in short bursts, stirring once

Then add the sauce on top.

Option 3: Oven bake (best for “proper meal” vibes)

Mix veg and cheese sauce together in an oven dish, top with extra cheese (and maybe breadcrumbs), then bake at 200°C (180°C fan) for 15–20 minutes until bubbling and golden.

If you want comfort food, this is the winner.

How to serve cheesy leftover veg (so it feels like dinner)

Cheese sauce turns vegetables into something you can build a meal around. Here are a few easy serving ideas:

1. On toast

Cheesy veg on thick toast is criminally underrated. Add a fried egg on top if you want to feel powerful.

2. With a jacket potato

Honestly one of the best combinations going. Add a bit of ham or leftover chicken if you want.

3. As a pasta bake shortcut

Stir cheesy veg into cooked pasta, top with more cheese, oven bake. Done.

4. With sausages or bacon

A tray of sausages and a side of cheesy veg feels like a “real dinner” with minimal effort.

5. In a toastie

Let the cheesy veg cool slightly, pile into a toastie with extra cheddar, and grill until crispy.

6. As a side to a roast dinner repeat

If you had a roast yesterday, you’ve basically got your next dinner sorted already.

Bonus: make it taste like proper pub food

If you want that “this is suspiciously good for leftovers” feeling, use one of these little flavour upgrades:

Mustard + mature cheddar (classic sharpness)

Add parmesan for an extra savoury hit

A pinch of smoked paprika for warmth

A dash of Worcestershire sauce (adds depth) or Henderson's Northern Relish

Blue cheese crumbled in for a rich, punchy sauce

A spoonful of cream cheese to make it extra silky

You don’t need all of them—just one makes it feel intentional.

What cheese works best?

Cheddar is the classic for a reason, especially mature cheddar, but you can mix and match depending on what’s in the fridge.

Great options include:

Mature cheddar (best all-rounder)

Red Leicester (beautiful colour, great flavour)

Gruyère (more “fancy bake” vibes)

Mozzarella (for stretch, but mix with something stronger)

Parmesan (strong, salty, brilliant in small amounts)

Avoid using only mild cheese unless you like a very gentle flavour. Leftover veg needs the boldness.

Storing and using up extra cheese sauce

Made too much sauce? That’s not a problem, that’s future-you being looked after.

Store in a sealed container in the fridge for up to 2–3 days

Reheat gently in a pan or microwave

Add a splash of milk and stir if it thickens too much

You can use it on:

Nachos

Pasta

Chips

Cauliflower cheese

Toasties

Anything you want to become a comfort meal

Final thought: leftovers aren’t boring, they’re a shortcut

Leftover vegetables don’t need to be the “meh” part of the meal you eat because you feel you should.

With a quick homemade cheese sauce, they become a proper, cosy, satisfying dish that feels like you planned it all along.

So next time you spot that box of leftover veg lurking in the fridge, don’t sigh… grab the butter, flour and cheese and turn it into something worth eating.

Because no vegetable deserves to die forgotten in a plastic tub.

Wetherspoon (and Other Pubs) Are Going Big on Veganuary – Here’s What to Look Out For

Veganuary has gone from a niche challenge to a full-on January tradition. 

Whether you’re doing the whole month, just cutting back a bit after Christmas, or you’re simply curious about what plant-based pub food tastes like these days, one thing is clear: Wetherspoon and plenty of other UK pub chains are taking Veganuary seriously.

And honestly? It makes sense. January is already a time when people want comfort food and a fresh start. Add in cost-of-living pressures, healthier intentions, and a growing interest in plant-based eating, and pubs have spotted a golden opportunity to offer something new that still feels familiar.

Why Veganuary Has Become a Pub Event (Not Just a Personal Challenge)

Once upon a time, going vegan in January meant surviving on soup, salad, and smugness.

Now? You can walk into a pub, order at the bar (or on an app), and choose from dedicated vegan options that don’t feel like an afterthought.

Veganuary has become popular because it’s:

Low-pressure (it’s only January, not forever)

Easy to try when restaurants and pubs actually provide decent choices

A conversation starter (you’ll always find someone at the table who’s “trying it out”)

More normal than ever thanks to supermarkets, takeaways, and chain restaurants supporting it

And pubs, being pubs, have adapted to what people want: comfort food with a plant-based twist.

Wetherspoon and Veganuary: A Sign of the Times

Wetherspoon has a reputation for being dependable, affordable, and surprisingly broad in menu choice. So when Wetherspoon adds or promotes Veganuary menu items, it’s a strong signal that plant-based eating is no longer “alternative”.

It’s mainstream.

And what makes Wetherspoon especially relevant for Veganuary is that it’s not just a city-centre trend. Wetherspoon pubs are everywhere, so vegan options become accessible even in smaller towns where independent plant-based eateries aren’t always around.

That’s important because Veganuary only works when it’s convenient.

No one wants a lifestyle challenge that requires a 40-minute drive and a £14 bowl of quinoa.

What Kind of Veganuary Specials Are Pubs Offering?

Every chain does it slightly differently, but the trend is clear: they’re leaning into pub classics.

Expect to see vegan-friendly options like:

1. Burgers and “Pub Grub” Classics

The plant-based burger has basically become the gateway meal. You still get the satisfaction of chips, sauces, and fillings, without feeling like you’re missing out.

2. Vegan Curries and Rice Bowls

Curries, chilli-style dishes, and warming bowls are ideal for winter pub menus because they feel hearty and filling.

3. Meat-Free Versions of Traditional Comfort Foods

Think vegan “chicken” styles, meat-free sausages, or plant-based fillets designed to mimic familiar flavours.

4. Lighter Bits and Sides

Not everyone wants a full burger. Some people just want a few vegan sides, chips, salad options, or smaller plates while the rest of the group does their normal thing.

It’s Not Just Wetherspoon – The Whole Pub Scene Has Joined In

Wetherspoon might be the big headline because of scale and price, but they’re far from alone.

Across the UK, many pub chains (and even independents) now create limited-time vegan menus during January. It’s become a seasonal event in the same way that:

Christmas brings festive specials

Summer brings grills, salads and “lighter options”

January brings plant-based comfort food

And this shift is important because it means vegan food is being treated as a normal choice, rather than a niche request that makes the chef sigh.

Why Pub Veganuary Menus Are Actually a Big Deal

It might seem like a small thing, a new burger option, a vegan wrap, a meat-free curry.

But culturally? It’s huge.

When major pub chains offer Veganuary options, it helps:

Make vegan eating more approachable

Support people who want to reduce meat without going “all-in”

Keep groups together (no one wants the vegan friend to have one sad side salad)

Encourage better menu labelling for allergies and preferences

Prove demand is real, which makes menus improve year after year

The more customers order vegan options, the more pubs will invest in better recipes — and that benefits everyone.

The Best Way to Enjoy Veganuary in a Pub (Without Feeling Like You’re Missing Out)

If you’re trying Veganuary, the easiest way to keep it enjoyable is to treat it like an experiment, not a punishment.

A few tips:

Go for dishes that suit vegan food naturally.

Curries, chilli-style meals, veggie-loaded plates, and spicy dishes tend to be more satisfying than something trying too hard to mimic meat.

Don’t be shy about sauces and sides.

A good vegan meal isn’t just the main item — it’s the extras that make it feel “pub-worthy”.

Try something you’d normally order.

If you always get a burger, try the plant-based one. If you usually go for comfort food, choose the vegan version of a classic rather than forcing yourself into a salad.

Pair it properly.

Vegan pub food can be amazing with the right drink choice — a crisp lager, a cider, a soft drink, or even a warming hot drink if you’re doing a daytime pub stop.

Why This Matters Beyond January

Veganuary is great, but the bigger win is what happens after January.

The real progress is when:

Vegan items stay on menus year-round

Meat-free options improve in quality

More pubs offer choices that feel genuinely satisfying

People stop viewing vegan food as “weird” or “extreme”

Even if you only try one or two vegan meals this month, you’re part of that shift. And if Wetherspoon and other UK pub chains keep pushing these options forward, plant-based eating becomes less of a challenge and more of a standard choice.

Final Thoughts: Veganuary Is Getting More Fun (And More Pub-Friendly)

If you’d told someone ten years ago that you could walk into Wetherspoon in January and pick from promoted vegan-friendly menu items, they’d probably have laughed.

Now it’s just… normal.

And that’s the best thing about this whole trend. Veganuary doesn’t have to feel like deprivation anymore. It can feel like what it should be:

A simple, affordable, comforting way to try something different — with chips on the side.

Burns Night at Wetherspoon: FAQ

What is Burns Night and why is it celebrated?

Burns Night is celebrated every year on 25th January to honour Robert Burns, Scotland’s national poet. It’s traditionally marked with a Burns Supper featuring haggis, poetry readings, and a toast to Burns (often with whisky).

Does Wetherspoon do anything special for Burns Night?

Many Wetherspoon pubs mark Burns Night by offering seasonal Scottish-inspired menu items around late January. Availability can vary by location, so it’s worth checking your local pub’s menu nearer the time.

What food is traditionally eaten on Burns Night?

The most traditional Burns Night meal is haggis, neeps and tatties. Neeps are usually swede or turnip, and tatties are mashed potatoes. It’s often served with a rich gravy or whisky sauce.

Can you get haggis at Wetherspoon during Burns Night?

Most Wetherspoon pubs include haggis-based dishes during Burns Night celebrations, but it can vary depending on the pub. Checking the menu in advance is the best way to confirm.

What does haggis taste like?

Haggis is generally rich, savoury, peppery, and well-seasoned. Many people compare it to a spiced stuffing or a strongly flavoured sausage filling, especially when served with mash and gravy.

Is haggis spicy?

Haggis isn’t usually hot-spicy, but it can be peppery and warming. The flavour is bold rather than fiery.

Do you have to drink whisky on Burns Night?

No. Whisky is traditional, but Burns Night is about celebrating Scottish culture and enjoying a meal. You can raise a toast with any drink, including beer, cider, or a soft drink. Some Wetherspoon pubs have a special Scottish ale for Burns Night.

Is Burns Night only for Scottish people?

Not at all. Burns Night is celebrated across the UK and beyond. Plenty of people who aren’t Scottish enjoy the tradition, the food, and the fun of it.

Do you need to book Wetherspoon for Burns Night?

You don’t need to book for Wetherspoon, but Burns Night can be busier in the evening, especially in popular town-centre pubs. If you want a specific table or time, going a little earlier can help.

Is Burns Night food suitable for picky eaters?

It can be. If you’re unsure about haggis, you could share a dish with someone, or pick a more familiar pub option and still enjoy the Burns Night atmosphere.

Are there vegetarian or vegan options for Burns Night?

Some venues offer vegetarian or vegan haggis alternatives, but availability varies by pub and menu. It’s best to check the menu locally if you’re looking for plant-based Burns Night food.

Why is Burns Night popular in January?

Burns Night is popular because it brings a bit of warmth and tradition into a cold month. It’s a great excuse for a comforting meal, a cosy pub visit, and something to look forward to after Christmas.

How can I celebrate Burns Night without doing a full Burns Supper?

You can keep it simple: order a Scottish-inspired meal, read a short Robert Burns poem, and do a quick toast. Even a relaxed pub meal can still feel like a proper celebration.

Is Burns Night good for a cosy date night?

Yes — Burns Night is ideal for a cosy date night. It’s seasonal, a little bit special, and it naturally suits a relaxed meal out with hearty food and a winter drink.

What time should you celebrate Burns Night?

Most people celebrate Burns Night in the evening, but there’s no strict rule. A lunchtime meal, early dinner, or a casual evening pint can all count.

Burns Night at Wetherspoon: Quick Summary

Burns Night is celebrated on 25th January in honour of Scotland’s national poet, Robert Burns. Many people mark the occasion with a hearty meal like haggis, neeps and tatties, often paired with a toast (whisky optional!). 

Wetherspoon is a popular choice for Burns Night celebrations thanks to its affordable prices, relaxed atmosphere, and convenient locations across the UK. Menu options can vary by pub, so it’s worth checking your local Wetherspoon nearer the date. Whether you go all-in on tradition or keep it casual, Burns Night is a cosy way to brighten up January.

In fact you can book a room at one of the Wetherlodge hotels attached to some of the pubs in the chain. But in order to keep room rates low you should book them via Wetherspoon.

https://hotels.jdwetherspoon.com

Sweetheart Jars of Bonne Maman

Add a little extra romance to your Spring time table with one or two delightful jars of love from Bonne Maman.

Choose from six gorgeous flavours of Sweetheart Jars for special little gifts or to create delicious breakfasts, tea times and desserts that show you care on Valentine's, Pancake and Mother's Days.  

The special Sweetheart Jars of Bonne Maman Strawberry, Apricot and Raspberry Conserve, Bitter Orange Marmalade (370gm jars, rrp £3.30) plus Award-winning Hazelnut Chocolate Spread (360gm jar, rrp £4.10) and Sweet & Crunchy Peanut Spread (230g jar, rrp £2.90) are available nationally while stocks last.