Out to Lunch 2018 investigates the UK’s most popular visitor attractions

You might have seen us on Hugh’s Fat Fight earlier this year  asking secret diners to go undercover and reveal the best and the worst children’s menus in the UK’s high street restaurants. Don’t worry if you missed it, you can still watch the episode featuring the Out to Lunch campaign on the High Street here.

Now we’re at it again. This year we’re following up on our 2016 Visitor Attractions league table to find out if some of the UK’s most popular visitor attractions are still taking families for a ride by failing to meet their demand for freshly prepared, healthy and sustainable food. Last time saw The Eden Project and Chester Zoo top the league table with the Natural History Museum and Brighton Pier falling short of parents’ expectations.

But can the leaders keep their tops spots or will they be overtaken by other attractions that have upped their game?

Volunteer recruitment for this year has now closed but keep an eye on our Twitter feed and Facebook page for real time reports from our secret diners. We’ll be publishing the final league table in the autumn.

What do you think of children’s food in restaurants and popular attractions? Let @SoilAssociation know using #OutToLunchUK

Find out more about the Out to Lunch campaign.



In response to the 2017 Out to Lunch campaign, TGI Fridays and Pizza Hut have committed to stop serving refillable sugary drinks throughout all their restaurants, to both children and adults.

"Why would a business suffer from being seen to be looking after the health of its customers over the long term? We’ve seen this in a great piece of work pioneered by the Soil Association called the Out to Lunch campaign. They take twenty five of the biggest known high-street restaurant brands, and they create a league table. "Hugh Fearnley-Whittingstall

Beefeater, Brewers Fayre, Cafe Rouge, Wetherspoons, Jamie’s Italian, Strada, TGI Fridays and Harvester stepped up to our challenge and committed to serving puddings in a healthier portion size.

"We want information on menus to help families make the right choice and we want companies to aim higher, let’s create a race to the top, let’s create ambitions to offer healthier things on the menu."Hugh Fearnley-Whittingstall