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Due to the ongoing pandemic and safety considerations for chefs, restaurateurs and the MICHELIN team, this year’s launch of the MICHELIN Guide Great Britain and Ireland took place in a digital format only, via Instagram, Twitter and the MICHELIN Guide website. On February 11th, we took a sneak peek at the new Bib Gourmand restaurants ahead of the main launch. February 15th saw the presentation of 5 Special Awards, while February 16th saw the MICHELIN Green Stars for sustainability and the prestigious MICHELIN Stars unveiled.
Few restaurants represent the region in which they’re located more than L’Enclume and the Lake District. The cooking in this lovely old smithy has never stopped evolving and the energy emanating from the kitchen is as palpable as ever. Classic dishes have been reworked and refined, while stunning new dishes have slotted seamlessly into the set menu. Simon Rogan may have interests in other parts of the world, but his passion for his first restaurant remains undimmed – as does his commitment to Cartmel and his nearby 12-acre farm which produces so much of the superb produce that clearly inspires the kitchen.
The enthusiasm and obvious pride of the youthful service team further enhance the experience, an experience made even more memorable if you stay in one of the bedrooms spread about the village.This restaurant's newly awarded Green Michelin Star highlights restaurants at the forefront of the industry when it comes to their sustainable practices and who act as role models to us all.
Coco Chanel once opined that “Luxury must be comfortable, otherwise it is not luxury”, and at Alain Ducasse’s elegant London outpost, the charming and professional team patently understand that what is of utmost importance is making the diner feel at ease.
Ducasse is never one to stand still so, although you’ll find many of the much-loved signatures on the menu, there are also plenty of new dishes to keep things fresh. A nice touch is that diners can, should they wish, pick two, three or four dishes off the tasting menu in order to effectively create their own à la carte.
The kitchen sources the very best of British produce and dishes are well-balanced and visually striking with bold, generous flavours that live long in the memory. Sauces are a highlight, there are some amazing wine pairings – and it’s hard to resist the signature Rum Baba.
It’s not just the food that makes a restaurant and here at Core, Clare Smyth really focuses on the whole experience. From the moment you arrive her superb team will put you at ease with their warm welcome and natural pride in providing some of the smoothest, most attentive service around. The room is wonderfully elegant, and larger parties can book the long table down a couple of steps, right beside the kitchen.
Go for one of the tasting menus: ‘Core Classics’, which features dishes that Clare has continually refined over the years, or ‘Core Seasons’, which sees more contemporary constructions with a luxurious edge. The strength of the kitchen lies in its ability to create modern dishes that deliver superb flavours and textures but in a restrained, understated style. The terrific wine flights enhance an already outstanding experience.
This iconic restaurant celebrated its 25-year anniversary in 2021 with the introduction of an Anthology Menu of its classic dishes; with a different seasonal menu (or ‘Volume’) each quarter, exploring the most famous and fantastical dishes to have come from Heston Blumenthal’s imagination. Snail Porridge, Crab Ice Cream, Sound of the Sea; all the instantly recognisable classics are here, and their theatrical and interactive presentation by a truly engaging service team only serve to further heighten the experience.
Heston’s motto is ‘Question everything’, and his multi-sensory cooking is testament to his ground-breaking approach: innovative, evocative, playful and perfectly judged, with harmonious textures and flavours. Tables are released several months in advance, so you’ll need to plan ahead if you have a special date in mind.
Every restaurant needs reinvention from time to time and the new look of Hélène Darroze’s London base shows that The Connaught isn’t afraid of moving forward. The room is now more feminine and less formal, considerably warmer and more relaxing. That being said, there’s still a well-drilled service team on hand to ensure everyone is looked after.
When it comes to the cooking – created under the watchful eye of Hélène’s head chef – the focus remains steadfastly on the main ingredient; always of extraordinary quality, be it lobster from Cornwall or grouse from Wales. The accompanying flavours, including occasional international influences, are used to enhance or italicise it and this results in dishes that stay long in the memory. The signature Baba dessert with a choice of Armagnacs aged by her brother Marc is a must.
He may be one of the most famous chefs on the planet but Gordon Ramsay remains fiercely committed to maintaining the highest of standards at his elegant yet relaxed flagship restaurant. The charming Jean-Claude, who has run the restaurant since day one, oversees a team who get the service just right: yes, it’s polished and professional, but it also has personality.
Head chef – and now co-owner – Matt Abé interprets the philosophy of Ramsay’s style impeccably, meaning that dishes are exquisitely executed, with perfectly judged flavour contrasts, a lightness of touch and an understated edge. The menu features plenty of dishes, like the lobster ravioli, which might be called ‘classic Ramsay’, but there are newer dishes too, such as the roast sweetbread with truffle and pickled girolles.
There are few more joyously colourful and lavishly decorated restaurants than The Lecture Room & Library. As you’re whisked past the braided rope and up the stairs to the first floor of Mourad Mazouz and Pierre Gagnaire’s 18C house of fun you’ll feel your expectations rise with every step – and once seated in your eminently comfortable armchair, those hopes will be met by an unfailingly attentive team.
The highly organised kitchen does an extraordinary job in executing original dishes bearing all the Pierre Gagnaire hallmarks: the main ‘plate’ comes surrounded by a number of complementary dishes and before long, your table is covered with an assortment of vessels, with each element excelling in terms of structure, composition, elegance and, above all, flavour. Completing the experience is a bubbly sommelier, who has outstanding knowledge and is an ambassador for wine regions old and new.
Guests are welcomed as if they are friends at this illustrious restaurant in a picture-perfect spot on a bank of the Thames. The wonderful terrace is fringed by weeping willows and boats and swans vie for positions on the water.
A bastion of culinary excellence, it was opened in 1972 by the late brothers Michel and Albert Roux and, despite being the longest-standing Starred restaurant in the UK, it continues to go from strength to strength under the auspices of Michel’s son, Alain.
Luxury is at every turn, from the finest crockery and glassware to indulgent ingredients and this, combined with the effortless service, creates a truly memorable dining experience. Menus list all the French classics, from rabbit to lobster, and there’s always a soufflé of the day. Flavours are full and sauces are intense but there’s also a lightness of touch to the execution.
If you’re after a truly unique experience, then a journey to rural Wales and this part-Georgian house – painted matt black, with tipis in the garden – will tick lots of boxes.
Lunch starts promptly at 12.30 and dinner at 5 pm, which gives chef-owner Gareth Ward and his team the time to take their diners on an immersive culinary journey that starts with being shown all the fine Welsh produce that they’ll be experiencing in the 30 or so servings that follow. Originality comes in the form of assorted Asian influences that the kitchen use to produce an array of vibrant and contrasting flavours and textures. The chefs bring the dishes to your table themselves and talk through their composition, while a DJ plays in the dining room. Luxurious bedrooms complete the picture.
In a city of innovation, Ikoyi is a true original. Chef and founder Jeremy Chan has been steadily establishing close relationships with specialist growers and farmers in the UK to ensure delivery of the finest quality ingredients for his unique surprise menus – and that includes 100% organic meats, biodynamic vegetables and fish from British waters dispatched using the Ikejime method.
His passion for West African spices then brings them all together in bold, balanced and inventive dishes full of controlled intensity and free of extraneous theatricals. Beef from Cornwall often features in various guises and will be one of the highlights of the meal, along with the delicious smoked jollof rice. The passion of the service team is palpable.
Lockdown gave many people time to pause and reflect and, here at Liath, it prompted the team time to come up with something new. The room now sports a stylish, contemporary look – and when entering via the rustic market you’ll feel like Alice in Wonderland, as the place has a cosy, magical feel.
With just a handful of tables, it makes for a personal dining experience, with Damien Grey and his small team explaining the dishes personally to their guests. There’s an early evening sitting of 3 courses (the ‘Preview’) and a later sitting where they serve the full surprise tasting menu; both showcase Liath favourites from across the years, which have been continually reworked and perfected. Bold, original dishes are centred around the five tastes – salty, savoury, sweet, bitter and sour – which come together in perfect harmony, and excellent wine pairings further enhance the experience.
In the most exciting development in Dublin’s restaurant scene in years, Finnish chef Mickael Viljanen moved from the south of the Liffey to the north, to take over as Head Chef and co-owner of Chapter One, an address made famous by Ross Lewis. Set beneath the Writers Museum, the basement restaurant is elegant and stylish with some eye-catching art; ask for a seat at the chef’s table in the kitchen for the best view of the team at work.
Cooking focuses on prime luxury ingredients; Irish where possible, but sourced from further afield when needed to ensure the best quality. Mickael uses classical French techniques combined with a subtle modernity as well as plenty of creativity and personality. Sophisticated, beautifully presented dishes are perfectly balanced, with striking natural flavours.
Mickael takes an active role in serving his guests, while Danny Desmond – the hands-on manager – is charm personified. An Irish coffee makes for a memorable finish.
Charming grounds with a lake and a fountain lead up to this beautifully restored 16C country house, where you’ll be warmly welcomed by one of the slickest teams around. The Scandic-style restaurant is a truly striking space, with its blond wood tables, floor-to-ceiling windows and tempting cheese room – and the smoothness of the well-drilled chefs in the open kitchen is a sight to behold.
Your meal commences with a tantalising array of snacks – the last served in the kitchen where you can chat with Head Chef Mark Birchall. His refined, highly original dishes feature some terrific English produce, including some lesser-known herbs and plants, and his versatility results in a range of cleverly blended flavours, textures and temperatures. The wine list will have oenophiles in raptures and contemporary bedrooms complete the package. This restaurant's newly awarded Green Michelin Star highlights restaurants at the forefront of the industry when it comes to their sustainable practices and who act as role models to us all.
Andrew Wong’s inspiration comes from his travels through the provinces of China and he presents his own unique interpretations of dishes from all its regions. He is also a chef who never stops refining his own creations and these now demonstrate extraordinary sophistication, creativity and depth of flavour. If you want to experience the full repertoire of this talented kitchen, then go for the ‘Taste of China’ menu which takes you on a 3-hour culinary voyage around the country. If you come at lunchtime for the great dim sum you’ll wonder why you ever go anywhere else at midday.
To get a closer look at how it’s all done, ask for a seat at the kitchen counter, or alternatively, start with a drink downstairs in the Forbidden City. Clued up service adds to the overall experience, with dishes explained in full with obvious pride.
Start with a cocktail in the lounge overlooking the garden, then head past hanging meats and jars of preserved produce to a wonderfully intimate dining room with just a handful of tables. Here, Jordan Bailey calmly leads the chefs in the open kitchen, while his wife heads the delightful service team – and their infectious pride radiates through all who work for them.
Having worked as Head Chef at three-starred Maaemo in Norway, Jordan brings together overwhelming passion, supreme craftsmanship and a great understanding of Nordic flavours, resulting in superbly balanced, original dishes which have real depth. The 18+ labour-intensive courses are all very different and make good use of preserved and fermented ingredients, with produce sourced from their raised beds and polytunnels, as well as from across Ireland.
Hidden away in the depths of the world-famous Gleneagles resort hotel is this intimate restaurant. It may be windowless but the room has an appealing classical elegance, courtesy of dark wood walls, clever lighting and colourful food-themed art. An oil painting of the late Andrew Fairlie takes pride of place on one wall and Head Chef Stephen McLaughlin and his team work to continue Andrew’s philosophy and keep his spirit alive.
Refined cooking has a French heart and a Scottish soul and, while techniques are rooted in the classics, there are also touches of modernity. Superb quality produce guides the menu, with 95% of the vegetables coming from their walled Victorian garden and each dish focusing on one main ingredient which is then skilfully enhanced by its accompaniments. Service is formal but comes with plenty of personality.
Bibendum sits on the first floor of the historic art deco building which was built as Michelin’s London HQ in 1911 and its handsome interior cannot fail to impress. The iconic stained glass windows allow light to flood in – a fact best appreciated at lunch when the Michelin Man can be seen in all his glory; in fact, his presence is everywhere, from the butter dish to the salt and pepper pots.
Claude Bosi’s cooking shows a man proud of his French heritage and confident of his abilities. His dishes are poised and well-balanced with bold, assured flavours. Fixed price menus offer classics like Brittany rabbit with langoustine and artichoke barigoule or turbot à la Grenobloise – and don’t miss the soufflé for dessert, particularly if it’s chocolate.
Da Terra sits within an impressive Victorian hotel and, in contrast to the grandeur of the exterior, has quite an understated, modern look. Kick the night off with a cocktail in the bar while you look forward to the memorable, multi-course surprise menu to come.
Chef Rafael Cagali hails from Brazil and his great grandfather was from Italy, and these influences, along with time spent working in Spain, come together in skilfully crafted, highly original dishes founded on Brazilian traditions. Colours burst through, presentation is striking, and the menu builds beautifully as you move from course to course, eagerly awaiting the next captivating combination of flavours. Dishes are delivered by the chefs with a detailed and passionate dialogue, and the wine matches are thoughtfully chosen, with admirable breadth and originality.
The fire that swept through the Mandarin Oriental hotel in 2018 mercifully left this restaurant largely untouched but, not a team to rest on their laurels, the chefs took the opportunity afforded by its closure to develop recipes and gain experience in other kitchens.
Heston Blumenthal’s culinary quests led him to ‘The Forme of Cury’ – one of England’s oldest recipe books – and it is from this and other historical works that dishes such as ‘rice and flesh’ and ‘frumenty’ (c.1390) come – although the latter’s ‘grilled octopus with spelt, smoked sea broth and pickled dulse’ wouldn’t sound out of place in any 21C restaurant. Obsessed with consistency, the kitchen works with intelligence, efficiency and attention to detail to produce dishes that look deceptively simple but taste sublime.
Tom Kerridge’s flagship restaurant sits within this characterful beamed pub; now a world-renowned institution. Find a spot in the comfortable bar or out on the terrace and choose from a dazzling array of drinks – including their own light beer – then head through to the quirky dining room divided by period beams and pillars.
Food is based around pub classics but those classics are elevated to new heights and are among the best in the UK. The sourcing of ingredients is given due reverence and execution is skilful and confident, while the dishes themselves are characterised by rich, powerful flavours – and the presentation is first-rate. Desserts are a real highlight and you’ll always find a soufflé on the list. For those who want to make a night of it, luxurious bedrooms are dotted about the town.
Start with a drink in the bar before taking your place at the horseshoe-shaped counter, where your attention will be drawn to the blackboard and the various comments and drawings left by both chefs and guests. With seating for just 19, the atmosphere is very convivial, and chef-owner James Knappett and his knowledgeable team interact with their customers over the counter, offering comprehensive explanations of each dish.
The multi-course menu is a surprise, with a copy presented to diners at the end of the meal. The produce is some of the best you can find and the well-presented, harmoniously balanced small plates come with a clever creative edge, without being overly complicated. Service is well-choreographed – and it’s worth plumping for the suggested wine pairings.
Anne-Sophie Pic’s London outpost is a charmingly run brasserie deluxe situated in the impressive Beaux-Arts style Four Seasons Hotel; an airy, high-ceilinged room with lots of white, plenty of light and some attractive modern art.
Cooking is rooted in classic French techniques yet delivered in a light, modern manner and dishes are elegant, refined and original, with tremendous attention given to their finer details. The kitchen source excellent quality produce and the delicate combinations of these ingredients are exciting and intuitive, with no superfluous elements on the plate. The well-structured wine list highlights wines from the Rhône Valley – home of restaurant Maison Pic, the Valence institution owned by the Pic family.
Le Gavroche’s longevity is legendary. Opened in 1967, this iconic restaurant has been a key player in the post-war culinary history of the UK and, as you descend the stairs into the intimate, clubby room, you’ll be transported back in time. It might have a formal air but it also has a comforting feel, and it’s a delight to see Michel Roux Jnr in his element, touring the tables and chatting to diners as he continues the family legacy.
The menu is a roll-call of refined, sophisticated French classics that delight and satisfy in equal measure – the soufflé Suissesse is renowned and luxury items lead the way, with the likes of coquilles St Jacques, turbot and lobster; if it all sounds so good that you simply can’t decide, go for the ‘Menu Exceptionnel’. The sommelier’s recommendations are spot-on and the cheese trolley is one of the best around.
You cannot help but fall in love with this iconic country house restaurant. The setting is divine and a feeling of luxury envelops you, from the sumptuous lounge, via the magical interconnecting beamed dining rooms, to the conservatory overlooking manicured gardens.
Since 1984 it has helped elevate the standard of British cooking – and many who have gone on to become great chefs have trained here. As its name suggests, the seasons lead the way: wander the grounds and you’ll discover an amazing array of plants, as well as a 2,500 strong orchard boasting many rare varieties.
Legendary chef Raymond Blanc leads the team and, while the skilfully executed cooking has a classic French base, it also comes with a light, modern touch. Flavours are intense, combinations are sophisticated and the presentation shows an eye for detail. Desserts are a highlight. This restaurant's newly awarded Green Michelin Star highlights restaurants at the forefront of the industry when it comes to their sustainable practices and who act as role models to us all.
A beautiful Victorian house with a lovely conservatory extension hosts this stylish restaurant. It’s set in an idyllic location overlooking Midsummer Common and the delightful first-floor lounge and terrace make the perfect spot for drinks, looking out over the garden and the River Cam.
Experienced chef-owner Daniel Clifford has run this restaurant for over 20 years and his experience shines through. He, Head Chef Mark Abbott and their team are not the sort to rest on their laurels. Dishes continually evolve and, although they have a classic base, are packed full of personality and originality; this is a kitchen which is not afraid to push the boundaries. Luxury ingredients are generously used, flavours are measured, there’s an appealing range of different textures and many of the dishes are finished off at the table.
This iconic Irish restaurant celebrated 40 years in 2021 and, while a large part of its success is down to the eponymous chef himself – who has certainly earned his place in Irish culinary history – it is also due to the team Patrick Guilbaud has built around him over the years, each of whom elegantly plays their part in creating an extra special experience for each and every guest.
The restaurant is hidden within a Georgian townhouse, and oozes sumptuousness and sophistication thanks to features such as a gilt barrel ceiling and hand-crafted marquetry.
The accomplished cooking remains French at heart yet has evolved to show a restrained modernity and some bold yet superbly balanced flavours. Dishes showcase luxury Irish ingredients and the wine cellar and wine list are works of art.
This former drovers’ inn in a pretty rural village was originally part of the Raby Estate and its name refers to it being a favourite finishing point for the old hunt. It’s owned by the Close family, with son James heading up the open kitchen, which looks out over the sleek, clean-lined dining room.
Self-taught chef James is full of passion and in his pursuit of perfection, has never missed a service. His enticing, highly original menu is a showcase of precision, from a selection of snacks that reflect his global travels to signature dishes such as a seasonal salad of 48-52 top-notch ingredients, presented in a beguiling array of textures and temperatures. To conclude, you’ll find some of the country’s most sublime desserts. Chic, restful bedrooms complete the picture.
Its location – next to an industrial estate in the shadow of a flyover – might not be its best feature, but what keeps guests coming back time and again is the food. The kitchen’s skill lies in extracting maximum flavour from every ingredient, and this is evident in everything from the snacks on arrival to the unique cocktails themed around the five tastes: sweet, sour, salty, bitter, and umami.
These five tastes also inform the 10-course menu, where refined, creative dishes feature plenty of playful elements. Produce from their urban garden and greenhouse – including honey from their beehives – is well-used, and one course (’a taste of the garden’), is served in the greenhouse itself. Stylish bedrooms are also available, which provides the perfect excuse to go for one of their wine pairings. This restaurant's newly awarded Green Michelin Star highlights restaurants at the forefront of the industry when it comes to their sustainable practices and who act as role models to us all.
The setting – on an island in the middle of two roads – may be slightly unusual but that’s all part of the experience and, once seated, you’ll enjoy being ensconced in your own little bubble watching the world go by.
Tom Sellers’ menus take on a tasting format and the visually impressive dishes are crafted with care and precision; ingredients are at the luxurious end of the scale and modern techniques bring out the best in every item. Imaginative, playful touches come through in dishes such as the bread and dripping, where your candle melts to provide the dip; the ‘Storeo’ – a savoury version of an Oreo; and the ‘Paddington Bear’ pre-dessert of pain perdu and citrus marmalade.
In the evening, the menu is tailored so that returning guests receive a different experience from first-timers, so do ask if there’s something you want to have again.
It's the balance and the variety of the set menu at The Clove Club that really demonstrate how much this restaurant has developed – while you’re enjoying one dish, you’re already looking forward to the next. From Orkney scallops to Cornish lobster and dry-aged Middlewhite pork, the ingredients are of exceptional quality, and chef Isaac McHale and his highly driven kitchen team have all the skills to compose and construct stunning dishes where every element on the plate has a purpose and is given the room to shine.
The historic Shoreditch Town Hall provides the perfect backdrop, with the open-plan kitchen adding a little theatre to proceedings. The service team are equally on point: they’re self-assured yet easy-going, clued-up yet warm-hearted.
Philip held Two MICHELIN Stars for 17 years at The Square, where he established himself as one of the UK’s leading chefs. He is a “chef’s chef”, who doesn’t shout about his achievements, and the fact that he can still be found behind the stove demonstrates his passion and focus. Many great chefs have passed through his kitchens.
For the first time, this award celebrates not just one but three young chefs – the three brothers who run the intimate basement counter restaurant Evelyn’s Table. It’s often said that you should never work with friends or family and, before this, the brothers had kept their working lives separate, however they have now come together to wholeheartedly disprove this statement by forming an unbeatable trio. There is a clear synergy to this team, who exude infectious enthusiasm, and passion seeps from every pore as they create and then describe each dish. Luke, Nathaniel and Theo are an inspiration to all and a meal at their restaurant will linger long in the memory.
Huge smiles, a passion for their craft and a skill for anticipating guests’ every need create an exceptional service experience here at Andrew Fairlie at Gleneagles. From the warm welcome to the heartfelt goodbye, every guest is made to feel special, and the whole experience runs like clockwork. For over 20 years Dale has not only led by example but has supported, encouraged, coached, and shared his knowledge and experience with his wonderful team. He has the ability not only to serve his guests to the highest standard but also to simultaneously be on hand whenever his staff need him. This outstanding level of service was instilled in him by the restaurant’s founder, the late Andrew Fairlie, whose memory remains at the forefront of everything they do – and he would be immensely proud.
Part-owner of Trivet along with Jonny Lake, sommelier Isa has had an illustrious career which has spanned over 20 years, including 12 years as Head Sommelier at The Fat Duck. His enthusiasm for wine knows no bounds and he is an admirable torchbearer for lesser-known regions. The passionately compiled, highly original list is fascinating and delivers a unique historic take, with wines listed according to when winemaking first commenced in each country. It boasts wines from rarely seen regions such as Georgia, Armenia and Turkey – many of which are not featured elsewhere in the UK – but the classics are also well-represented, and Isa skilfully suggests pairings from both. The symbols highlighting biodynamic, organic, vegan, skin contact and funky wines are also a useful feature.
Fun, contemporary SY23 brings a breath of fresh air to this quaint seaside town in West Wales. Affable chef and part-owner Nathan Davies is an Ynyshir alumnus and is supported by a friendly, enthusiastic service team. Sleek Sitka Spruce tables come together with burnished tan leather chairs and a moody blue colour scheme to make a statement visually, while the buzzy ground floor bar and vibrant soundtrack contribute to the lively atmosphere. The open kitchen takes centre stage in the dining room, with the charcoal grill used to great effect throughout the 9-course menu, which sees original, modern dishes served to every guest at the same time. European and Asian influences lead the way, and foraging, pickling and fermenting all play their part. The generously priced wines by the glass provide the opportunity to try something new and really make a night of it.
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