Sedbergh’s Black Bull has picked up a top award from the Good Hotel Guide.
The venue collected a Good Hotel Guide Editor’s Choice Award for Best Hotels for Foodies 2025, at its awards last week.
It was part of GHG Live, attended by over 150 independent hoteliers and suppliers.
Throughout the day, attendees at GHG Live took part in lively discussions centred on key challenges and innovations within the hospitality sector. They shared insights and ideas as part of a series of interactive panels and sessions designed to explore new and efficient solutions for running a hotel business. The event was rounded off with an evening that saw fellow hoteliers gather to celebrate the leading lights in the independent hotel world.
During the evening’s awards presentation, the GHG team revealed its annual list of César winners, with 20 Césars presented to properties considered outstanding in their particular category.
Editor’s Choice award certificates were also to properties selected by the editorial team headed up by Jane Knight, former travel editor of The Times, based on reader recommendations, with Sedbergh’s Black Bull collecting the certificate for the Best Foodie Hotel.
Other categories presented on the evening included: Best Restaurant with Rooms, Romantic, Walking, Spa, Seaside, Country House, Dog-friendly, Cities & Towns, Gardens, Pub with Rooms, and B&B.
Co-owner of the gastropub with rooms, James Ratcliffe said: “We’re delighted that we’ve been presented with an Editor’s Choice Award by the hugely respected Good Hotel Guide, which has recognised The Black Bull as one of the Best Hotels for Foodies 2025.
“Awards like this demonstrate that we are heading in the right direction and recognise the hardwork and dedication of every single member of the team every member of the team from housekeeping to the front-of-house and pot wash to the chefs themselves and I’d like to say a huge thank you to them for all their hard work this year so far.’’
Richard Fraiman, chief executive and owner of The Good Hotel Guide, added: “The food really stood out for our readers and the feedback was exceptional. What Nina and James have achieved at the Black Bull is to be congratulated – well done!”
