This guide investigates the quality and character of 600 selected public houses across the United Kingdom and parts of Europe to provide a curated list for travelers and diners. Egon Ronay, a prominent food critic and restaurateur, utilizes his established methodology of anonymous inspection to evaluate establishments based on food quality, atmosphere, and service standards. The text serves as a reference tool for identifying reputable venues that maintain specific standards of hospitality during the early 1980s.

Experts recognize the Egon Ronay guides as foundational texts in the history of British culinary criticism and hospitality assessment. Readers frequently note the historical value of these guides as a snapshot of the pub culture and dining landscape during the early 1980s.