Michelin Guide UK 2025: Top chefs' predictions

There is just one week to go until the 2025 Michelin Guide UK & Ireland is released, with a ceremony to be held in Glasgow on Monday, February 10.

Ahead of the big reveal, we spoke with a host of the country’s best chefs, to see who they think will be rewarded with a Michelin star this year.

Three stars

The one name which cropped up most often to join the illustrious three-star company was Mark Birchall at Moor Hall.

Midsummer House duo Daniel Clifford and Liam Anderson both tipped Mark to pick up a third star, as did Tom De Keyser at the Hand and Flowers, Jon Howe at Lumiere, Dale Bainbridge at Sael and Gilpin Hotel’s Ollie Bridgwater.

Another name mentioned for three Michelin stars was Mickael Viljanen at Chapter One in Dublin.

He was tipped for a third star by Liam Anderson and Chris Eden, who now works at Watergate Bay in Cornwall.

Chris said: “What Mickael’s doing up there, if he doesn’t get three stars, I don’t know what you have to do to get three stars.”

Jason Atherton, Tom Kerridge and Daniel Clifford all tipped Claude Bosi at Bibendum to jump up to three stars.

Jason also mentioned Gareth Ward at Ynyshir and west African restaurant Ikoyi in London, by Jeremy Chan.

Meanwhile, Grace & Savour’s David Taylor listed Restaurant Story as an outsider for three stars, to join the list of just nine establishments in the UK and Ireland to hold that honour, after The Ledbury’s addition in 2024.

Two stars

Tom Kerridge and Dale Bainbridge both feel Jason Atherton’s new London restaurant Row on 5 could be in line for inclusion straight in at two stars.

Dale, along with Jason and Chris Eden, mentioned Paul Ainsworth in that bracket for two, while Woven by Adam Smith was tipped by Tom De Keyser and Ollie Bridgwater.

Tom also listed The Ritz, while other predictions included Charlie Tayler at Aulis (Greg Clarke, El Bolillo), Merlin Labron-Johnson at Osip in Bruton (Chris Eden), Sofian Mstefi’s Ormer in Mayfair (Liam Anderson), Tom Kitchin (Jason Atherton) and David Taylor’s Grace & Savour (Kray Treadwell, 670 Grams).

One star

Picking restaurants out for one star is a tricky task, due to the range of quality across the country.

A name more than one chef mentioned as being in line for a star was Ben Marks at Perilla, tipped by both Tom Kerridge and Greg Clarke.

“I’ve never known why Michelin are overlooking that,” said Greg.

“I’d love to see Benny get a star, because he’s one of the most original cooks of our generation, the way he thinks about food and the way he puts food on the plate is completely original.”

Greg added: “I think Kirk (Haworth) at his new restaurant Plates. I’ve heard amazing things, so I think he’ll definitely get a star.

“Tom Booton at The Dorchester as well. Within its own context, he is doing one-star grilled food.

“It is British classics done as well as they can possibly be done and it’s consistent as hell. I see no reason why that has not got a star yet as well.”

Ollie Bridgwater, Jon Howe and Dale Bainbridge all tipped Tom Barnes at Skof for a star, while Jason Atherton and David Taylor called for Stuart Ralston at Lyla in Scotland to be included.

Kray Treadwell, Stu Deeley and David Taylor all went for Birmingham restaurant Folium. They each added other venues from the Midlands. Stu praised Liam Dillon at The Boat in Lichfield, Kray tipped Alex Claridge’s The Wilderness and David went for Rabbit in Stirchley.

Chris Eden, who has held Michelin stars in the past at Gidleigh Park and Driftwood, offered a word of comfort to those who do not receive a star this year.

He said: “If your whole year is based on whether or not you're in the guide and stuff like that, then I think that's a bit of a shame.

“Sometimes a star can be awesome for business, and it can be a curse as well. So I think you just need to be a little bit careful with that.

“I think chasing stars is the worst thing you can ever do, because what you end up doing is your focus is on the food and not on your customers. And the customers are the most important thing because they pay your wages, they pay the rates, they pay the bills, they pay everything. And if you haven't got any customers in the restaurant because you're alienating them, then you've got no business.

“I think also the chef's expectations of a star becomes problematic as well. You look at neighbourhood restaurants like Kitchen W8 and La Trompette, they're places that you just go and have fun. You're in a great atmosphere, you’re having awesome food, you're relaxed and you just have the best time. And that's what restaurants now for me are all about.”

moving with the times

Looking ahead to the ceremony, Jason Atherton said: “Michelin are really good at manoeuvring with the times. I think it's really important that there's a lot more diversity in Michelin, which is amazing.

“I think it’s going to be an interesting guide this year. I think it's fantastic it's going to Scotland, in Glasgow. I think that's good.

“I really applaud them for moving it around the country. I think it’s going to be quite an interesting guidebook.”