There are 17 new one-Michelin starred and one new two-Michelin starred restaurants in the 2017 Michelin Guide.

 

This year’s stars were revealed live for the first time at the Institution of Engineering and Technology in London. The new two-star restaurant is The Raby Hunt in Darlington. Chef and owner James Close received the accolade four years after gaining its first Michelin star. Michael Ellis, international director of the Michelin Guides, said: “The inspectors were impressed with James’ ‘rare talents’ and it’s great to see that rewarded.”

 

Meanwhile, Heston Blumenthal’s Fat Duck in Bray regained its three-star rating having being omitted from the guide last year following its temporary move to Australia. There were seven new one-star restaurants in London, including The Ritz Restaurant under the guidance of head chef John Williams. The other new one-star venues in the capital were Five Fields, Chelsea; Celeste, Hyde Park; Ellory, Hackney; Veeraswamy, which is London’s oldest Indian restaurant; Trinity in Clapham; and Jun Tanaka’s The Ninth.

 

There were ten new one-star restaurants outside the capital – The Crown, Burchetts Green; Tudor Room @ Great Fosters, Englefield Green; Forest Side, Grasmere; Thomas Carr @ The Olive Room, Ilfracombe; The Wild Rabbit, Kingham; Gilpin Hotel & Lake House, Windermere; Sosban & The Old Butchers, Angelsey; James Sommerin, Penarth; Heron & Grey, Dublin; and Peel’s at Hampton Manor. Meanwhile, Gidleigh Park in Devon retained its two-star rating, while eight kept their star – The Samling, Cumbria; Royal Oak, Bray; Bybrook, Wiltshire; Isle of Eriska, Argyle; Pied a Terre, Bloomsbury; Outlaw’s At The Capital, Chelsea; Angler, Islington; and Gordon Ramsay’s Petrus in Belgravia. Ellis said: “These stars are testament to the work of so many skilled chefs using superb ingredients, showing inspiration and motivating great teams. Michelin stars recognise culinary excellence around the globe and there is no doubt that Great Britain and Ireland has some of the most dynamic establishments in the world today.”