The "Good Food Guide" was first published in 1951 by Raymond Postgate, an enthusiastic gourmand, who was appalled by the standard of contemporary catering. He recruited an army of volunteers to clandestinely visit and assess restaurants on the basis that, "You can corrupt one man. You can't bribe an army." Postgate had previously founded the Good Food Club in 1949. The "Good Food Guide" currently reports on over 1,200 top establishments and is unique as it is completely rewritten every year and is entirely independent — there is no advertising or sponsorship, no fees are accepted for inclusion, and all of the inspections are anonymous.