194 Michelin stars in the latest Michelin Guide to Great

With a total of 1,285 restaurants, including 194 Michelin stars and 122 Bib Gourmands, the 2022 Michelin Guide to Great Britain and Ireland is made even more momentous by the impressive number of new stars in this year’s selection. With 1 new Three Star, 5 new Two Stars and 19 new One Stars joining the selection, the 2022 Guide offers an impressive illustration of the vibrancy, creativity and excellence of the British and Irish culinary scenes.

One new three Michelin star restaurant

L’Enclume, Cartmel, Cumbria – Chef Simon Rogan Promoted from Two Michelin Stars. Also holds a Michelin Green Star

It would be hard to find a restaurant more immersed in the region in which its located than L’Enclume and the Lake District. It earned its first Michelin Star in 2005 and its second in 2013 – and is currently celebrating its 20th year. In that time, it has never stood still, establishing its own farm, showcasing the region’s finest ingredients and following a strong sustainable ethos. An enormous amount of time and creativity goes into every superbly crafted, stimulating dish, which makes eating at this highly accomplished restaurant a truly memorable experience. L’Enclume becomes the eighth Three Michelin Starred restaurant in the Michelin Guide Great Britain & Ireland 2022.

Five new two Michelin star restaurants

Chapter One by Mickael Viljanen, Dublin – Chef Mickael Viljanen New addition to the Guide
The Clove Club, Shoreditch, London – Chef Isaac McHale Promoted from One Michelin star
Ikoyi, St James’s, London – Chef Jeremy Chan Promoted from One Michelin star
Liath, Blackrock, Dublin – Chef Damien Grey Promoted from One Michelin star
Ynyshir, Machynlleth, Powys – Chef Gareth Ward Promoted from One Michelin star

It’s a great year for Dublin, which sees not just one, but two restaurants awarded Two Michelin Stars. Finnish-born Mickael Viljanen moved from the south to the north of the Liffey to become co-owner at Chapter One, and his restaurant goes straight into the Guide with Two Stars – a rare feat. Meanwhile Liath, an intimate restaurant located within a bohemian suburban market and run by passionate Australian chef-owner Damien Grey, is promoted from One to Two Michelin Stars.

In London there are two promotions. At The Clove Club, Isaac McHale’s flagship – which was first awarded a Star in 2014 – his high aspirations and determination to continually move forward have resulted in creative, exceptionally balanced cuisine.

While at Ikoyi – which earned its first Star in 2019 – meticulous sourcing and a focus on the organic and the biodynamic comes together with Jeremy Chan’s Michelin Guide clever approach to flavours and passion for West African spices, to create some truly original dishes.

In Wales, Ynyshir – which has held One Michelin Star since 2015 – has also been promoted. Here, the larger-than-life chef-owner Gareth Ward provides one of the most unique and immersive dining experiences in the country. Diners are all served at the same time – and are taken on an extraordinary journey of 30 exhilarating courses, where Welsh produce is enhanced by Asian influences.

These 5 new additions to the Two Michelin Star category brings the total number of Two Starred restaurants in this year’s Guide to 22.

19 new three Michelin star restaurants

The Barn, Aughton, Lancashire – chef Nathan Cornwell
Bastible, Dublin – Barry Fitzgerald
Bridge Arms, Bridge, Canterbury – chef Daniel Smith New addition to the Guide
Dog and Gun Inn, Skelton, Cumbria – chef Ben Queen-Fryer
Evelyn’s Table, Soho, London – chef Luke Selby New addition to the Guide. Also Winner of the Young Chef Award.
Frog by Adam Handling, Covent Garden, London – chef Adam Handling
The Glenturret Lalique, Crieff, Perthshire – chef Mark Donald New addition to the Guide
Glovers Alley, Dublin – chef Andy McFadden
Home, Penarth, Cardiff – chef James Sommerin New addition to the Guide
Jamavar, Mayfair, London – chef Surender Mohan
Kol, Marylebone, London – chef Santiago Lastra New addition to the Guide
Meadowsweet, Holt, Norfolk – chef Greg Anderson New addition to the Guide
Pine, East Wallhouses, Northumberland – chef Cal Byerley New addition to the Guide. Also awarded a Michelin Green Star.
Sollip, Southwark, London – chef Woongchul Park
SY23, Aberystwyth, Ceredigion – chef Nathan Davies New addition to the Guide. Also Winner of the Opening of the Year Award.
Trivet, Southwark, London – chef Jonny Lake
Unalome by Graeme Cheevers, Glasgow – chef Graeme Cheevers New addition to the Guide
Upstairs by Tom Shepherd, Lichfield, Staffordshire – chef Tom Shepherd New addition to the Guide
Wild Honey St James, St James’s, London – chef Anthony Demetre

London sees seven restaurants awarded One Michelin Star. Two are new additions: Evelyn’s Table, a 12-seater restaurant in the cellar of a Georgian pub (where the three chefs are also the winners of the Young Chef Award), and Kol – with its appealing menu of contemporary Mexican dishes. Five restaurants are also promoted: Frog by Adam Handling, Adam’s flagship restaurant serving colourful, beautifully presented dishes; Jamavar, which offers skilfully prepared, authentic Indian food; Sollip, where French techniques combine with the owners’ Korean heritage; Trivet, where modern dishes exhibit real clarity and confidence; and Wild Honey St James, where Anthony Demetre’s experience shines through in accomplished cooking.

To the North of England, Pine, where foraging, ethical sourcing and sustainable practices are key, is added to the Guide with both a Michelin Star and a Michelin Green Star. There are also two promotions: The Barn, which uses the kitchen garden to create flavour-packed dishes; and the Dog and Gun Inn (a former Bib Gourmand), a no-nonsense pub serving bold, hearty food.

Elsewhere, three new additions gain Michelin Stars. In the Midlands, Upstairs by Tom Shepherd, where refined British dishes have subtle Asian influences.

To the East, Meadowsweet, a serene experience which offers a meticulously delivered tasting menu of local ingredients. And to the South, the Bridge Arms, where well-balanced dishes have a wholesome feel.


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In Wales, Michelin Stars go to two new additions to the guide: Home – run by James Sommerin and his family – where dishes showcase the Welsh larder; and SY23 (also winner of the Opening of the Year Award), where the charcoal grill is used to good effect.

Scotland sees the sophisticated Glenturret Lalique, set within Scotland’s oldest working whisky distillery, and Unalome by Graeme Cheevers – with its bold, classically inspired dishes – both newly added to the guide with a Michelin Star.

In the Republic of Ireland, two restaurants are promoted: relaxed neighbourhood spot Bastible, where stripped-back dishes deliver bold flavours; and Glovers Alley, which overlooks St Stephen’s Green and serves sophisticated, artfully presented dishes.

Including the previously awarded restaurants which have maintained their distinction this year, the Michelin Guide Great Britain & Ireland 2022 lists 164 One Michelin Star restaurants.

9 new Michelin green star restaurants

Introduced in 2021, the Michelin Green Star highlights restaurants at the forefront of the industry when it comes to their sustainable practices.

These restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments – and are a source of inspiration both for keen foodies and the hospitality industry as a whole.

Newly awarded for 2022 are:

CHAPTERS, Hay-on-Wye, Powys (chef Mark McHugo) New addition to the Guide
Marle, Heckfield, Hampshire (chef Michael Chapman)
Moor Hall, Aughton, Lancashire (chef Mark Birchall) Also holds Two Michelin Stars
Oak, Bath, Somerset (chef Pete Ellis)
Pensons, Tenbury Wells, Worcestershire (chef Chris Simpson) Also holds One Michelin Star
Pine, East Wallhouses, Northumberland (chef Cal Byerley) New addition to the Guide. Also awarded One Michelin Star.
Terroir Tapas, Bournemouth, Dorset (chef Jesse Wells) New addition to the Guide
Tillingham, Peasmarsh, East Sussex (chef Tom Ryalls) New addition to the Guide
Wilsons, Bristol (chef Jan Ostle)

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