Michelin Guide UK 2022: Chefs' predictions

Last year, the release of the Michelin Guide for Great Britain and Ireland gave the industry some much-needed respite in the midst of troubled times, but it was also a reminder of all of the great restaurants lost to the pandemic.

While many aren't out of the woods quite yet, it is beginning to feel like hospitality can start looking to the future and striving for excellence again.

The Michelin Guide is announcing new stars for 2022 on Wednesday, 16th February 2022.

While a physical ceremony will not take place this year, news of the new accolades will be shared across the tyre manufacturer's social media platforms and website. 

Once released, the 2022 guide will be accessible digitally via the Michelin website and app.

Who the guide decides to give stars to eludes even the most perceptive in the industry - but for a bit of fun, we asked some of the UK and Ireland's great chefs who they think might win a coveted star (or two, or three) in the upcoming guide:

Tommy Banks, The Black Swan at Oldstead

Moor Hall ⭐⭐⭐

Paul Ainsworth at number 6 ⭐⭐

Angel Zapata Martin, Barafina

Claude Bosi at Bibendum ⭐⭐⭐

Hambleton Hall ⭐⭐

Fallow ⭐️

Brian Grigor, chez Roux Inverlochy

L'Enclume ⭐⭐⭐

Chapter One Dublin ⭐⭐

Aizle (long overdue!) ⭐ 

Dan Page, City Social

Claude Bosi at Bibendum ⭐⭐⭐

Pollen Street Social ⭐⭐

Fallow ⭐ and a 🍀 (Green star)

Mike Tweedie, The Oak Room at Adare Manor

Chapter One Dublin ⭐⭐

Liath Dublin⭐⭐

Lignum Galway⭐

Ormer Mayfair ⭐

The Grill at The Dorchester ⭐

Keelan Higgs, Variety Jones

Chapter One Dublin ⭐⭐

Lignum Galway ⭐

Possible ⭐ for Mae Dublin

Victor Garvey, SO|LA Soho

The Ritz ⭐⭐

The Fordwich Arms ⭐⭐

Chapter One Dublin ⭐⭐

Moor Hall ⭐⭐⭐

Oxeye ⭐ (although they might have opened a bit too late to be inspected)

Kol ⭐

Allegra ⭐

Akoko ⭐

Galton Blackiston, morston hall

Moor Hall ⭐⭐⭐

Ynyshir ⭐⭐

Chapter One Dublin ⭐⭐

Meadowsweet ⭐

Restaurant 22 ⭐

Tony Parkin, Tony Parkin at The Tudor Room

Moor Hall ⭐⭐⭐

Chapter One Dublin ⭐⭐

The Glenturret Lalique ⭐

Grill at The Dorchester ⭐

Ormer Mayfair ⭐

SY23 ⭐

Meadowsweet ⭐

Simon Shand, Leroy

"Let’s see if we keep ours first!"

Ahmet Dede, Dede

Chapter One Dublin ⭐⭐

Lignum Galway ⭐

Jeremy Chan, Ikoyi

Endo at the Rotunda ⭐⭐

Gareth Bartram, Winteringham Fields

Claude Bosi at Bibendum ⭐⭐⭐

Ynyshir ⭐⭐

JÖRO ⭐

Takashi Miyazaki, Ichigo Ichie

Lignum Galway ⭐

Cush Ballycotton Cork for a Bib Gourmand

Ben Wilkinson, The Cottage in the Wood

Mana ⭐⭐

The Ritz ⭐⭐

Tony Parkin at The Tudor Room ⭐⭐

Chapter One Dublin ⭐⭐

Henrock ⭐

Justin Sharp, Pea Porridge

The Grill at The Dorchester ⭐

Rob Krawczyk, Restaurant Chestnut

Aimsir ⭐⭐⭐

Chapter One Dublin ⭐⭐

Lignum Galway ⭐

Paul Nicholson, The Clock House Ripley

Atrium, Lords of The Manor ⭐

Rafael Cagali, Da Terra

Moor Hall ⭐⭐⭐

Claude Bosi at Bibendum ⭐⭐⭐

L'Enclume ⭐⭐⭐

Ynyshir ⭐⭐

Chapter One Dublin ⭐⭐

Evelyn's Table ⭐

Akoko ⭐

Allegra ⭐

Solip ⭐

Turnips ⭐

Sameer Taneja, Benares

Claude Bosi at Bibendum ⭐⭐⭐

L'Enclume ⭐⭐⭐

Ikoyi ⭐⭐

The Ritz ⭐⭐

Five Fields ⭐⭐

Clove Club ⭐

Kol ⭐

Ormer Mayfair ⭐

BiBi ⭐

Laurie Gear, Artichoke

 Claude Bosi at Bibendum ⭐⭐⭐

Restaurant Sat Bains ⭐⭐⭐

Midsummer House ⭐⭐⭐

Paul Ainsworth at no. 6 ⭐⭐

The Dorchester Grill ⭐

THOMPSON St Albans ⭐

Atrium, Lords of The Manor ⭐

Harriet Mansell ⭐

Hrishikesh Desai, Gilpin Hotel & Lake House 

Ynyshir ⭐⭐

"The Lake District chefs have upped their game - like Rothay Manor and Lake Road."

"I hope everyone retains their stars."

Kenneth Culhane, The Dysart Petersham

Restaurant Patrick Guilbaud ⭐⭐⭐

Moor Hall ⭐⭐⭐

Restaurant Sat Bains ⭐⭐⭐

Chapter One Dublin ⭐⭐

Lignum Galway ⭐

Elliot Hill, The Chester Grosvenor

Moor Hall ⭐⭐⭐

Ynyshir ⭐⭐

"X by Harry Guy will be one to look out for"

Monty Stonehewer, Peel's, Hampton Manor

La Dame de Pic ⭐⭐⭐

Moor Hall ⭐⭐⭐

Alchemilla ⭐⭐

Upstairs by Tom Shepherd ⭐

Smoke at Hampton Manor ⭐

JP McMahon, Aniar

Lady Anne Kilkenny ⭐

Chapter One Dublin, ⭐⭐ or even ⭐⭐⭐

Dax Dublin ⭐

Olde Glen Donegal ⭐

Woodruff Dublin ⭐

Gary Foulkes, Angler

Claude Bosi at Bibendum ⭐⭐⭐

Perilla ⭐

Luca ⭐

Michel Roux Jr., Le Gavroche

Who knows what’s going to happen as it’s been a tough turbulent year for all. They will do what they think is right 😜 

Jon Miles Bowring, Dinner by Heston Blumenthal

“There are some amazing restaurants across Great Britain & Ireland that deserve to obtain a Michelin star and others that should be adding more to their collection."

"From eating out recently I would love to see Ikoyi gain ⭐⭐ and Fallow receive its first ⭐. Both restaurants are doing something truly special.”

Billy Boyter, The Cellar

"I’ve not really had the chance to eat out much at all this year. But I’d say watch Mark Donald at Lalique Restaurant at Glenturret Distillery ⭐⭐.

"I love what Pam and Rob are doing at Inver. Although I’ve haven’t visited yet I know a lot of people who have, and they all say it fantastic. They picked up a Green Star from Michelin last year. It would be great to see them rewarded with a red one also. ⭐

"It's been great watching the progression Calum and his team have made at Edinbane Lodge in Skye. They look more refined and focused each year ⭐." 

Asimakis Chaniotis, Pied à Terre

Claude Bosi at Bibendum ⭐⭐⭐

Ynyshir ⭐⭐

Chapter One Dublin ⭐⭐

Launceston Place⭐

The Frog by Adam Handling ⭐

Ormer Mayfair ⭐

John Kelly, Lady Helen Mount Juliet

Moor Hall ⭐⭐⭐ "I have eaten there, it's top notch."

The Ritz ⭐⭐ "It seems to be hitting the right notes"

Michael Caines at Lympstone Manor ⭐⭐

Chapter One ⭐

Lignum Galway ⭐

"I’m sure after that 10-12 new one stars. But in the end who knows...Michelin never fail to suprise us."

Luke Tipping, Simpsons Birmingham

"I’m a bit out the loop like many of us to be honest, just concentrating on retaining ours!"

Lake Road Kitchen ⭐

Upstairs by Tom Shepherd ⭐ (but maybe too early)

"I would love to see Folium get one⭐, Ben [Tesh] is a great cook."

Alex Nietosvuori, Hjem

Aimsir ⭐⭐⭐

The Ritz ⭐⭐

Clove Club ⭐⭐

Mãos ⭐⭐

JÖRO ⭐

Steve Smith, Latymer

Chapter One Dublin ⭐⭐

"I hope there aren’t many deletions other than closures."

Jordan Bailey, Aimsir

La Dame de Pic ⭐⭐⭐

Chapter One Dublin ⭐⭐ (no brainer)

Lignum ⭐

Marc Wilkinson, Fraiche

The Angel at Hetton ⭐⭐

Midsummer House ⭐⭐⭐

Meadowsweet ⭐

Folium ⭐ 

Kol ⭐ 

JÖRO ⭐

Rob Palmer, soon to launch Toffs by Rob Palmer 

Upstairs by Tom Shepherd ⭐

The Foley Arms ⭐

Harborne Kitchens ⭐

Kieran Bellerby, The Fordwich Arms

Claude Bosi at Bibendum ⭐⭐⭐

Chapter One Dublin ⭐⭐

Ynyshir ⭐⭐

Grill at the Dorchester ⭐

Pine, Newcastle ⭐

Sollip ⭐

Kol ⭐

Ormer Mayfair ⭐

The Frog by Adam handling ⭐

Evelyn's Table ⭐

The Small Holding ⭐

The Sea, The Sea ⭐

Richard Craven, The Royal Oak Whatcote 

Kitchen Table ⭐⭐⭐

"I have been lucky enough to eat at Kitchen Table twice in the last two years. The level of flavour they achieve is just incredible. The changes James [Knappett] and Sandia [Chang] have made since their refurbishment to the whole dining experience, as well as the food, must have them knocking at the door for three."

Carters of Moseley ⭐⭐

"Brad, Holly, Pete and the team at Carters in Moseley are absolutely smashing it at the moment. Really personal distinctive food. You can spot Brad's food at a distance. They have made changes in the dining room in the last year and I think the whole experience has improved again."

Tailors, Warwick ⭐

"I’ve had some amazing meals locally at Tailors. They’ve been there quite a long time, but have really upped their game the last few years, offering fun, personal tasting menus."

Glynn Purnell, Purnell's

 "Michelin is a phenomenal institution. It's been around for a very long time, it celebrates the positive side and the greats of the industry. It can have the reverse effect if things don't go well for you that year and you lose something or are demoted dow - which can obviously be a detriment to your business. 

"It can cause a lot of stress and financial [hardship]. So there's a good and a bad side of it, I think it's important that it's around."

"The key thing about running any single restaurant or eatery is to pay the bills, pay the staff, make a good living out of it and enjoy that process. If Michelin are there for that positive side of it, then great." 

"I haven't eaten out much over the last two years, either because everything's been shut or I've been extremely busy myself, so it would be difficult for me to pinpoint a restaurant." 

The Ritz ⭐⭐

"John Williams and his team are phenomenal. They really show how a serious professional team works. I would be surprised if that didn't go up to two stars, because the food was faultless." 

670 Grams ⭐

Folium ⭐

The Wilderness ⭐

"Good luck to anyone with serious aspirations to want to get into the guide at that serious level, but it isn't the end of the world [...] While we're still in this pandemic, it's important that we keep our focus on the standards we want to do, but also to make a living and to stay afloat and to keep staff in work." 

"That should be the first focus before we start thinking about accolades."

"If accolades come and notoriety comes with that then so be it. It's important, but in this current time it's survival and staying focused on keeping your restaurants and your bars open."