The 2024 Michelin Awards Ceremony from Manchester
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00:00 [MUSIC]
00:10 Welcome to the Midland Hotel in Manchester.
00:12 We're here, I can literally see Michelin's chef from here.
00:17 We're here for the Michelin Guide Ceremony announcement,
00:21 where we'll find out all the new stars, all the new awards for the year ahead.
00:24 What is the Michelin Guide, Ross?
00:28 What's that all about?
00:30 >> It started in 1889 with two French brothers who have a famous tire company.
00:34 And the whole point was to get people to go out and about in their cars,
00:38 to take road trips, to visit different restaurants and
00:40 places to eat in order to use up their tires so they would need new tires.
00:44 And it's grown, obviously, exponentially since then.
00:47 We've got the UK and Ireland Guide.
00:48 There's guides from all over Europe and the world.
00:50 We just recently launched it in Dubai.
00:52 And because it's judged by inspectors who are part of the hospitality industry,
00:57 it's a big deal for chefs.
00:59 It would be the top one that they're looking to get.
01:01 >> I want to talk about Michelin inspectors themselves, right?
01:06 So these are people, as far as I can tell,
01:10 they have a minimum amount of fine dining experiences they have to do a year.
01:14 They all have to complete around about 300 a year.
01:17 Do you not think if that was your life,
01:20 you'd get to a stage where you'd wake up and you'd just like, not another scallop?
01:24 You'd just want like a kebab.
01:26 >> Yeah, probably.
01:26 I mean, you probably want beans on toast.
01:28 I mean, I wouldn't be complaining, but yeah,
01:29 you probably do get to the stage where you just want beans on toast.
01:33 >> So tonight, basically 6 o'clock, all the chefs, all the egos in the UK and
01:38 Irish hospitality scene are gonna be in one room.
01:41 What do you think that's gonna be like?
01:43 >> Noisy, maybe.
01:45 I don't know, I've never done this before.
01:46 >> Yeah.
01:48 >> Hopefully just having a good time, having a night off, and
01:50 having a nice time to themselves, and a wee drink afterwards, a wee celebration.
01:53 And we'll hopefully speak to someone.
01:55 >> Sounds good.
01:55 Let's go see what it's all about.
01:57 >> [APPLAUSE]
02:03 >> It promises to be an exciting, and
02:05 in some cases emotional evening, as we celebrate our shared passion for
02:09 fantastic food, genuine hospitality, as well as marking the 50th anniversary
02:15 of the Michelin Guide in Great Britain and Ireland.
02:19 >> All right, good evening, everyone.
02:22 So what a pleasure it is for me to be with you tonight,
02:28 especially on this 50th anniversary year for
02:32 the Michelin Guide in Great Britain and Ireland.
02:35 I hope that the next 50 years are as full of
02:41 brilliant discoveries and experience as the first 50.
02:45 >> [APPLAUSE]
02:55 >> So it's Rosalind from the Scotsman.
03:04 >> I know it's Rosalind.
03:05 >> I know, just in case you don't remember me.
03:06 >> Yeah, of course I remember you.
03:07 >> [LAUGH]
03:09 >> How does it feel to be at a Michelin star restaurant?
03:13 >> Amazing, amazing, I'm a sweaty mess, honestly.
03:17 Yeah, really, really fantastic.
03:20 It's great, it's great for a great personal achievement,
03:23 professional achievement.
03:24 It's great for the team, it's great for Scotland.
03:26 And it's great for whiskey as well.
03:30 It's great, it's just great all around, you know?
03:32 >> Yeah, I mean, not only is it Scotland's only second Michelin star restaurant,
03:38 it's surely the only one in the world in a whiskey distillery as well.
03:41 >> Yes, yes, it's new ground for
03:46 whiskey or spirits and gastronomy, I guess.
03:50 Yes, yes, I'm pretty speechless.
03:55 >> Be flesh, be so speechful.
03:56 >> I'm just, yeah, I'm really pleased, I'm really pleased.
03:59 >> And did you have any idea at all?
04:01 >> I had no idea, honestly.
04:03 Honestly, I had no idea, no one contacted me, so yeah.
04:10 >> Wow.
04:10 >> But yeah, that's what you're gonna get from me right now.
04:14 >> Congratulations.
04:14 >> Thank you so much, Rosalind, really kind, thank you.
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