Michelin Guide UK 2021: Latest additions, October 2021

12 restaurants have been added to the Michelin Guide for Great Britain and Ireland in the third month since the company started publishing monthly additions.

The tyre company announced the move in August ahead of the release of the 2022 guide, which will also be the second fully-digital edition since it was first published in the UK in 1911, assuring that it would continue to announce stars, Bib Gourmands and Green stars annually.

The company is yet to confirm when it will release the next UK Michelin Guide. 

The following 12 restaurants are now listed in the digital guide, which you can access here. 

Brett, Glasgow

Described in The Times as "the younger, more laid-back sibling of Glasgow’s only Michelin-starred restaurant, Cail Bruich," Brett was launched in 2019, and after a fraught two years, reopened with chef Ronan Shaftoe at the helm. To accompany its list of selected natural wines is a menu of Asian-influenced small and large plates, with many ingredients cooked over fire and coal. 

The Forge, Chester

Restaurateur Mike Robinson's latest outpost, with the kitchen headed by Curtis Tonge, focuses on wild, sustainable ingredients, from game to seafood, sourced as locally as possible. The venison, a popular feature on the menu, comes from herds on estates managed by Mike himself.

Pony Bistro, Bristol

The Pony & Trap family's newly-launched bistro in the centre of Britstol, where the friendly and engaging team, Michelin said, "enhance the homely, laid-back atmosphere and cooking is wholesome and satisfying with a focus on flavour."

The Eskdale, Castleton

After a £250,000 extension, the Eskdale not only serves great pub food, but has an exclusive partnership with a charity which employs adults with learning disabilities. What's more, they have a 750 acre farm, where they grow organic ingredients served on the menu. 

Turnips with Tomas Lidakevicius, London, Southwark

From the team responsible for some of Borough Market's most beautiful displays of vegetables, the kitchen is headed by Tomas Lidakevicius, the former executive chef at Jason Atherton’s Michelin-starred city social. Small plates by day, supper club by night, using produce as fresh and seasonal as it gets.

Orā, Belfast

From the team behind award-winning Howard Street Restaurant, chef patron Marty Murphy's tapas menu was inspired by his own travels.  'Orā,' meaning 'life' in Mauri, takes a fine-dining approach to tapas, and features a broad and just as global wine selection.

Dean Banks at the Pompadour, Edinburgh

MasterChef: The Professionals finalist Dean Banks took over The Pompadour, taking him out of his St Andrews home to one of Edinburgh's most notorious dining rooms. Serving his trademark Asian-inspired food, the five-course tasting menu features dishes such as strawberry, tonka, yuzu and white chocolate; hand dived kind scallop, kaffir lime leaf and kimchi spring onion and tandoori cauliflower, coconut buttermilk, salsa verde and toasted pumpkin seeds.

Bridge Arms, Bridge

Owners of the Fordwich Arms Daniel (Observer’s Young Chef of the Year 2016, who worked for Jason Atherton and spent five years at Michelin-starred Clove Club) and Natasha Smith (former head pastry chef at One Leicester Street, following by the stewardship of pastry at events company Rocket) took over the 16C pub in the tiny village of Bridge, Kent, earlier this year.

The seasonal menu is produce-driven, using high-quality local ingredients, cooked over local charcoal in a Josper oven. 

Upon visiting, The Times food critic Marina O'Loughlin called it "every fantasy country pub cliché made flesh." 

BAO Noodle Shop, London, Shoreditch

The younger sibling of Taiwanese trio Shing Tat Chung, Erchen Chang and Wai Ting Chung's Soho, Cafe BAO and BAO Borough sites, the food at Shoreditch Bao was inspired by the traditional beef noodle shop, using premium ingredients and a fine-dining touch. 

Robin Wylde, Lyme Regis

An 18-month journey of pop-ups and lockdowns made Harriet Mansell's launch all the more exciting in the coastal town of Lyme Regis.

With neighbours like Mark Hix and River Cottage, the Great British Menu contestant is immersed in a great hospitality hub, but refuses to call her offering fine dining, preferring to refer to it as 'carefully presented and delicately flavoured.' 

Favourites of hers include a crab bisque with sage oil and ash; Portland princess oysters served warm with a house butter made with vermouth and herbs; and Cobbett cheese wrapped in fig leaves then barbecued and served with honey-fermented plums and apple marigold.

Cush, Ballycotton

A family-owned restaurant, pub and guestroom located in the idyllic Irish coastal town of Ballycotton, Michelin describes the food at Cush as featuring regional produce, resulting in "hearty, seasonal, modern dishes, with locally caught seafood naturally to the fore."

The Greyhound, Beaconsfield

The Grade II listed, 17th century former coaching inn is pub-like in its decor, but menus are decidedly more refined and modern, earning it multiple awards including TripAdvisor's Travellers' Choice, a Muddy Stiletto and a 'One to Watch' mention in the Top 50 Gastropub awards.