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
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
Victor Garvey, SO|LA Soho
The Ritz
The Fordwich Arms
Chapter One Dublin
Moor Hall
Oxeye
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,
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
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
The Ritz
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
"I would love to see Folium get one
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
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."
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