The UK's hotel sector continues to set the benchmark for food safety, according to the latest analysis from High Speed Training. Based on Food Standards Agency data, hotels, bed and breakfasts, and guesthouses achieved an average food hygiene rating of 4.79 out of 5, a marginal improvement on last year's 4.78.
The report, now in its fifth year, reveals that 84.9% of these establishments received the top score of 5, while 95.53% scored either 4 or 5. This consistency underscores the sector's commitment to maintaining rigorous standards, a factor that increasingly influences traveller choice and repeat business.
Hotels outperform restaurants
In contrast, restaurants, cafés, and canteens averaged 4.59, with 10.56% receiving a rating of 3 or below—more than double the 4.47% seen in the hotel sector. The disparity is even more pronounced at the bottom end: only 0.07% of hotels, B&Bs, and guesthouses received a zero rating, compared to 0.24% of restaurants.
Regionally, the South West emerged as the top performer with an average rating of 4.69, while London lagged at 4.39. These figures offer a useful benchmark for hoteliers and operators looking to align with best practice, particularly in competitive urban markets.
Dr Richard Anderson, Director of Learning at High Speed Training, emphasised the importance of these ratings: “Food safety and robust hygiene practices should be of paramount importance to food businesses, and to the customers who use them. Over the last 5 years, we have seen trends broadly improve across the whole of the UK, which is a really positive sign.”
The findings highlight the value of ongoing training and management systems. For hotel groups such as Accor, IHG, and Premier Inn, maintaining high hygiene scores is not just a regulatory requirement but a competitive advantage in attracting discerning guests. The data also serves as a reminder for independent operators to invest in staff training and audit processes.
While the overall trend is positive, Northern Ireland experienced a slight dip in its average rating, a point of caution for operators there. The report's authors suggest that even small declines can signal areas for improvement, particularly in light of evolving consumer expectations around cleanliness and safety.
For travel professionals, these ratings are a key consideration when selecting partners and recommending properties. As the industry continues to recover and adapt, food hygiene remains a fundamental pillar of guest satisfaction. The full report offers a detailed breakdown by region and establishment type, providing actionable insights for those looking to benchmark their performance.
For more on how hygiene standards are shaping industry practices, see our coverage of Meituan's hygiene policy controversy. And for a broader view of quality benchmarks, check out Forbes Travel Guide's new collections.
