• 6 new Two Star establishments, including 2 Indian restaurants which become the first in the UK to receive Two MICHELIN Stars

  • 18 new One MICHELIN Star restaurants

  • 6 new MICHELIN Green Stars awarded for outstanding commitment to sustainable gastronomy

MICHELIN is pleased to present the 2024 restaurant selection of The MICHELIN Guide Great Britain & Ireland, which was unveiled during a special ceremony held at The Midland Hotel in Manchester. This year also marks the 50th anniversary of The MICHELIN Guide in Great Britain & Ireland.

 

A total of 1,162 restaurants are included in the selection, with The Ledbury announced as the Guide’s ninth Three MICHELIN Star restaurant. A further 6 restaurants have been newly awarded Two MICHELIN Stars and there are 18 new One Star establishments. 6 restaurants have been recognised with a MICHELIN Green Star for their commitment to sustainable gastronomy and 20 restaurants were announced to have received a Bib Gourmand on 29th January, one week prior to the Ceremony.

 

From Cornwall to Cork, the newly crowned restaurants span across Great Britain & Ireland. London has had a highly successful year, with a new Three Star, 3 new Two Star and 11 new One Star restaurants bolstering the city’s selection. Cumbria adds 2 new One Star restaurants to its already impressive collection, and Birmingham has welcomed its first ever Two Star restaurant. The establishments themselves range in style, from counter dining to country houses. The cuisines are varied too, and this year sees both 2 new West African Stars and the selection’s first ever Two Star Indian restaurants.

 

Gwendal Poullennec, International Director of The MICHELIN Guide commented: “The dining scene in Great Britain & Ireland continues to be both innovative and impressive. With a new Three MICHELIN Star and 6 new Two Star restaurants, the selection’s global standing has grown even further. Among all of the newly awarded Stars, both the quality and variety of the dining experiences are wonderful to see. There are enormously talented chefs turning their hands to anything from wood-fired sharing plates to finely tuned sushi. To have so much positive news to share with the industry, at a time when restaurants are facing so many challenges, gives me great pride and is proof of the continued vitality within British and Irish dining. That this has happened in the 50th year of the Great Britain & Ireland Guide is proof of how much gastronomy has grown and evolved in that time.”

 

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