The reviewing process for The West Australian Good Food Guide Awards and Top 50 rankings subscribe to the proven journalist/informed reviewer newspaper model.

It is an expensive reviewing model, but ultimately the best way to secure properly written and expert reviews. We pay for everything. If we’re not sure after one review, we go back a second, even a third time to ensure we have a proper perspective on the venue and its hospitality offer.

No other restaurant awards system or reviewing model has the same amount of probity and professionalism that The West Australian Good Food Guide has.

The Board (and reviewing panel) of the Good Food Guide makes ultimate decisions about rankings and scores. This is to ensure that no individual reviewer has a disproportionate ‘say’ over final rankings. The Board met regularly during the reviewing season (May-October) to discuss progress and, where necessary, add new restaurants to the reviewing mix. In total, we reviewed a Top 50 “long list” of about 80 restaurants in order to whittle it down to the Top 50.

A final meeting of the board – about two weeks prior to the awards evening – was held to make final decisions about scores and rankings. Having said that, we were reviewing some important, late inclusions right up until the week before the awards evening, to satisfy ourselves that we had covered all bases.

All reviews are subject to review from Good Food Guide Editor Rob Broadfield to ensure each and every review meets the standards we demand of ourselves and meet the standards our readers demand of us.