The Top 10 honours chefs that are innovative, enthusiastic, consistent, most of all, honest. The trick is to find cuisineiers who correctly interpret their target market and who steer clear of those who try too hard and forget – whatever their cooking style and whether the restaurant is formal or casual – that it’s all about paying homage to exquisite ingredients and plating them perfectly. Bu restaurant need to deliver a whole lot more than great food to catch the eye. Mood, setting, winelist and service (of both food and wine) are vital to create a top-notch mix. Top 10 nominations come from Eat Out’s regional editors and a broader base of gourmets including professional restaurant critics, food lovers, Eat Out readers and browsers on the Eat Out website. Restaurant in the running are rigorously judged and they are all evaluated on their own aspirations. This year present an interesting mix. Alongside swanky cuisine we have food on the cutting edge, country cooking and casual bistro fare. What they all have in common is loads of style and enough creative energy to make them better than the rest.