- Following 3.1K
- Followers 11K
- Engagement 1.02%
- Avg likes 106
- Avg comments 3
About @goodfeedguys
@goodfeedguys is a Food & beverage creator on Instagram, also filed under Food & Cooking and Food & Drink. The account has 10,974 followers and 157 published posts. Recent posts average 106 likes and 3 comments, an engagement rate of 1.02%.
With 11K followers, @goodfeedguys is a micro creator by the common 10,000 to 100,000 definition. @goodfeedguys follows 3,138 accounts, so the audience is roughly 3.5 times the size of the list followed. @goodfeedguys is set up as an Instagram business account. Flinque files @goodfeedguys under 4 categories, led by Food & beverage and followed by Food & Cooking, Food & Drink and Cuisine.
The Instagram bio for @goodfeedguys runs to 17 words. Emoji sit alongside the words. The latest activity Flinque has on record for @goodfeedguys dates from January 2023.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
157 Posts
Of the 10 most recent posts shown for @goodfeedguys, 7 are carousels and 3 are single images. That mix leans toward carousels. 157 published posts give @goodfeedguys a moderate archive on Instagram. Against the audience, that is roughly 70 followers for each post published. @goodfeedguys also keeps 1 story highlight on the profile. All 10 carry captions, averaging 154 words each. The captions are written mainly in English. Words that recur across them include foodporn, foodie, instafood, foodphotography and first. The captions tag #foodporn, #food, #foodie, #instafood and #foodphotography.
- first is Theo lightly warming the live oyster with a binchotan charcoal straight onto the oyster meat. It’s then served with cucumber and oscietra caviar from
- followed by sliced radish, mackerel and shiso
- next is a wicked cavatelli pasta with sea urchin and kinome topped with truffle over a puffed crisp. Really brought out all the flavours and textures
- last in this section was the fattest scallop. As big as my hand and incredibly fresh, served with brown butter and another type of caviar from a schrenkii type.
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#toplondonrestaurants
#food #foodporn #foodie #instafood
Finally. has got his own vision from bottom to top, every ingredient and even down to the design with the amazing duo from and what an experience it is. One of the very few multi roomed dining experiences in London. Think of Noma, Osteria and faviken
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You are greeted downstairs at an stunning wooden bar and served fresh baked sourdough with 3 butters: seaweed butter, fermented shiitake and cultured butter
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Followed by beef bone broth with roasted beef fat
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Next you get to visit Theo’s enormous dry aging cave
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A quick jaunt into the beautiful kitchen centred around an incredible stove that was craned into the building
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Next some nibbles to get started:
Chicken liver and red pepper, these red cubes are like air! Utterly delicious
Comte, walnut and onion 🧀🥜🧅
Then a little crab, genmaicha and kombu
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#food #foodporn #foodie #instafood #foodphotography
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Naru sake. Kanpai is the UKs first sake distillery and the Naru is their experimental sake, aged for a year with big wine like acidity. What makes this unique is the fermentation happens naturally from yeast in the air
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Pet Nat-Rurale 2018. A nice citrus nose 🍇Riesling from Mosel in germany. Apple and quince on the palette gives it a sour beer note with mineralogy coming through the end
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vino blanco from Tenerife-Organic Viticulture. Grapes are hand harvested and go through a Spontaneous fermentation 50% of the grapes are skin macerated. Aged 10 months in neutral 500 L French oak. A real mix of grapes as they are gathered from little bushels across the island on 100+ year vines
🍇 Marmajuelo, Gual, Forastera, Listan Blanco and Vijariego Blanco
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Domaine de la renardiere-arbois pupillin ploussard
Can’t go wrong with this ploussard. A Jura staple, 2019 so young and very juicy. Full of cherry, strawberry with a hint of smoke and earth 🍇 ploussard
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A little special sneak in the form of matassa-olla blanc unfiltered, unfined 40-50 year old vines. Orange citrus, pear and apricot. I love the matassa wines. Always experimental 🍇 macabeau and muscatel
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Michael wenzel desert wine - 🍇 muscatel not an old desert wine so not an intense sweetness. It was required with the strawberries so it added a bit of mineralogy to balance out the desert. Not bad one of these wines before so am going to be looking out for another
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wine #winelover #vino #winetasting #winelovers #winetime
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The first is a incredible spiced bao of hoi sin glazed slow cooked ducks leg. This was a little extra that was served that isn’t listed on the menu. It literally melted in your mouth
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The next 2 pictures are the main event of this exceptional little tasting menu: The Dry-aged duck, citrus, turnip and jasmine
Honestly the best duck I have eaten out of any of the restaurants I have been to globally. And yes, all those little ripples on the duck skin are hand carved by with his amazing hand made Japanese knives he picked up whilst working out there (he will happily show you them) the duck is dry aged for 8 days in a Himalayan salt cellar, then oven roasted and crisped up over a Japanese binchotan konro grill
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Next is another little extra, a rhubarb juice/tea with cream and a little pastry. Really cleansed the palette before the desert
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Gariguette strawberry, savarin, sake.
Just sake soaked, strawberry sweet goodness. The strawberries were incredibly naturally juicy!
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The atmosphere here is like but even more personal. You are fully engaged with the brothers, having long conversations with them about their history, directions, the seasons and just general chats! You are made to feel at home and every so often served incredible food that gives them respite from our talking as the whole restaurant goes quiet to savour the moment.
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#food #foodporn #foodie #instafood #foodphotography
A meal that I will never forget.
Im going to split the meal into 3 posts, starters, main and desert and then wine pairing.
When indoor dining reservations opened this was the first place I had to book. has won everything. Young chef of the year, roux scholarship, ex head chef of and great British menu winner. The experience is made even better that this is no one man show. It’s a family affair with his brothers Nathaniel and Theo
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First dish: hand dived scallops, blood orange and shisho. The creamiest scallops found that morning by accompanied with a crazy blood orange sauce. This sauce had a thickness in texture but with tons of umami and iron almost meaty.
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Second dish: raw beef, wild nettle tempura and English wasabi leaf. You rolled it up and ate it like a wrap/taco. Beautiful beefy flavours, little pickled mushrooms, slight spice from the leaf and fresh wasabi. The tempura nettle adding that little extra crunch
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Third dish: pollock “kobujime” ichiban dashi. The pollock had an insane cuisson after being cured between kombu leaves. The dashi a beautiful but light texture and then these little crazy flavour bombs… wild garlic berries that had been cured and lightly pickled. These things were crazy and I have never had them anywhere. Little tough spheres that slightly pop to contrast the soft delicate nature of the fish.
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#food #foodporn #foodie #instafood #foodphotography
Had to spend it at drinking epic wine under the watchful eye of
The dishes were: steamed mussels with fennel pollen, raw beef, pommes allumettes & egg yolk sauce, fried skate wing w. anchovy & lemon
Wine drunk was George comte, les pellerins
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#food #foodporn #foodie #instafood #foodphotography
Only way to do them justice is:
Cut them in half, drizzle chilli and garlic infused oil, 4-5 minutes on about 200c
Remove and drizzle with dressing of, coriander, lemon juice, fresh chilli, olive oil, salt and pepper!
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#Food #FoodPorn #FoodPhotography #Foodie #Foods
What happens when you are awesome at your job but can’t work because of covid... you do awesome collaborations like this!
On a weekly basis (unsure for how long)
of
of
And the team are making a fish tart of some description.
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This last weeks was poached salmon with green godness (herby Mayo) and pickled cucumber and it was an absolute mouthful of awesomeness. You can preorder next weekends with. News ok the grape vine is it’s going to include carabineros!
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#covidcollabs #food #igfood #foodblog #foodporn
🍣🍣🍣🍣🍱🍱🍱🍱
-Robata grilled salmon and aonori mushroom tempura
-Tuna two ways
-bara chirashi with: akami, toro, sake, hamachi, hotate, tai, unagi
🍣🍣🍣🍱🍱🍱
Sumi is going to be open shortly for click and collect so be sure to visit for some of the best sushi in London. They are located in Westbourne grove
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#instafood #foodporn #foodblogger #foodie #foodphotography
spring onion oil noodles with home made ramen noodles. Ramen noodles have always scared me but now I have my new stand mixer and managed to find some lye water they are incredibly easy! 🍜🍜🍜
This was topped off with with some Chilean read blood wagyu bavette from and 🥩🥩🥩
With a nice side of morning glory.
And lastly... all flared and wok cooked in my shiny new wok!
It’s been a strong weekend for food!
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#foodporn #foodblogger #igfood #food #instafood
@goodfeedguys's engagement
@goodfeedguys's engagement rate on Instagram is 1.02%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 98 followers. An average post collects 106 likes and 3 comments, close to 35 likes for each comment.
Engagement rate
1.02%
- Avg likes
- 106
- Avg comments
- 3
- Interactions : followers
- 1 : 98
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Frequently asked questions
These answers about @goodfeedguys are generated from the Instagram profile data Flinque holds for the account.
Who is @goodfeedguys?
@goodfeedguys is a Food & beverage creator on Instagram, also filed under Food & Cooking and Food & Drink. @goodfeedguys is set up as an Instagram business account. The Instagram bio for @goodfeedguys runs to 17 words.
How many followers does @goodfeedguys have?
@goodfeedguys has 10,974 followers on Instagram (11K). @goodfeedguys follows 3,138 accounts, so the audience is roughly 3.5 times the size of the list followed. 157 published posts give @goodfeedguys a moderate archive on Instagram.
What is @goodfeedguys's engagement rate?
@goodfeedguys's engagement rate on Instagram is 1.02%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 98 followers. An average post collects 106 likes and 3 comments, close to 35 likes for each comment.
What does @goodfeedguys post about on Instagram?
Flinque files @goodfeedguys under 4 categories, led by Food & beverage and followed by Food & Cooking, Food & Drink and Cuisine. Of the 10 most recent posts shown for @goodfeedguys, 7 are carousels and 3 are single images. The 10 recent Instagram captions Flinque holds for @goodfeedguys repeatedly use the words foodporn, foodie, instafood, foodphotography and first. @goodfeedguys's captions carry hashtags such as #foodporn, #food and #foodie. @goodfeedguys writes those captions mainly in English. @goodfeedguys keeps 1 story highlight, which open with a free Flinque account.
How do I contact @goodfeedguys for a collaboration?
@goodfeedguys's contact details are not published on Flinque's public profile. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist @goodfeedguys and use Flinque's outreach tools wherever a contact route is on file.
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@goodfeedguys's own Instagram profile is the one outbound link Flinque publishes for the account.
Public profile data sourced from Instagram. Flinque is not affiliated with @goodfeedguys.