The Michelin Guide Awards took place on Monday February 5, and the best chefs from Great Britain and Ireland gathered to see which restaurants would be given the ultimate accolade of a Michelin Star.
The event was held in Manchester and saw the announcement of not just the renowned Michelin Stars, but also Green stars recognising restaurants leading in the industry for their commitment to sustainable practices - and a range of Special Awards celebrating outstanding professionals.
Eighteen restaurants were awarded one Michelin star status, six were given two stars and one three stars - meaning 25 dining venues around Great Britain and Ireland were given the prestigious accolades.
The event was held in Manchester and saw the announcement of not just the renowned Michelin Stars, but also Green stars recognising restaurants leading in the industry for their commitment to sustainable practices - and a range of Special Awards celebrating outstanding professionals.
Eighteen restaurants were awarded one Michelin star status, six were given two stars and one three stars - meaning 25 dining venues around Great Britain and Ireland were given the prestigious accolades.
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00:00 The Michelin Guide Awards took place on Monday 5 February,
00:03 and the best chefs from Great Britain and Ireland gathered to see which
00:07 restaurants would be given the ultimate accolade of a Michelin star.
00:11 The event was held in Manchester and saw the announcement of not just the renowned
00:15 Michelin stars, but also Green Stars, recognising restaurants leading in the
00:19 industry for their commitment to sustainable practices, and a range of special awards
00:24 celebrating outstanding professionals.
00:26 18 restaurants were awarded one Michelin star status, six were given two stars and
00:31 one three stars, meaning 25 dining venues around Great Britain and Ireland were
00:36 given the prestigious accolades.
00:38 But what exactly is a Michelin star, and why is gaining the status such an aspiration for chefs?
00:44 What is the Michelin Guide, Ros? What's that all about?
00:47 Well, it started in 1889 with two French brothers who have a famous tyre company,
00:53 and the whole point was to get people to go out and about in their cars, to take road trips,
00:57 to visit different restaurants and places to eat in order to use up their tyres,
01:01 so they would need new tyres. And it's grown obviously exponentially since then.
01:05 We've got the UK and Ireland Guide, there's guides from all over Europe and the world,
01:08 they just recently launched it in Dubai, and because it's judged by inspectors who are part
01:14 of the hospitality industry, it's a big deal for chefs. It would be the top one that they're looking to get.
01:20 It promises to be an exciting, and in some cases emotional evening,
01:24 as we celebrate our shared passion for fantastic food, genuine hospitality,
01:30 as well as marking the 50th anniversary of the Michelin Guide in Great Britain and Ireland.
01:36 Renowned celebrity chef and TV presenter Michelle Rue was on hand to present the chefs with one-star
01:42 awards, and this year saw the rarely awarded three-star status given to the Ledbury in London,
01:48 making it the ninth three-Michelin star restaurant in Great Britain and Ireland.
01:53 How are you feeling about this? Yeah, just blown away, I had no idea.
01:56 We were sort of coming up today wondering what might happen, but we knew we'd sort of probably
02:02 been on the radar a bit, but I thought probably I'd have to tell you beforehand, we had no idea,
02:06 so amazing surprise. And you know, I want to say to Tom, and Tom, you're a hell of a cook,
02:12 and Jack, you're a gentleman inside the kitchen and out, and I'm really lucky to be working with
02:16 you two guys, and you're a big part of this. Thank you.
02:18 We caught up with Mark Donald, head chef of the now two-Michelin-starred restaurant,
02:27 the Glentourette La Ligue in Scotland, just after he was presented with the award.
02:31 How does it feel to be at a Michelin-starred restaurant?
02:35 Amazing, amazing. I'm a sweaty mess, honestly. Yeah, really, really fantastic. It's great,
02:42 it's great for a great personal achievement, professional achievement,
02:46 it's great for the team, it's great for Scotland. Do you think that there is still a place for the
02:50 highest level of fine dining set menus and all that glorious performance?
02:55 I think so, yeah. I mean, we wouldn't be sitting here if that wasn't the case. I think
02:59 this is, these are the people that are going to thrive in terms of people coming for celebrated
03:04 meals. There's always a place for that, it's just, it's finding the place as things change,
03:09 but the passion from the chefs and the expertise is always going to be there,
03:13 and quite rightly so. So yeah, I think it will always continue.