Archive for October, 2017

Feature: Gold Service Scholarship 2018: Press Release

Posted on: October 30th, 2017 by Simon Carter

The 6th annual Gold Service Scholarship is well underway, and the scheme’s Trustees and Judges undertook the first challenge to discover the 2018 Scholar with a rigorous round of Quarter Finals at The Berkeley on 20 October and The Langham in London on 21 October.

Chairman of the Judges Edward Griffiths was impressed with the level of skill witnessed at this early stage of the competition. He stated: “An amazing array of talent delighted us all, with keen candidates hailing all over the country. 2018 is going to be an excellent vintage for the Gold Service Scholarship!”

More than 100 candidates were assessed over the two days by 20 Judges, with 32 successful Semi-Finalists going through to the next stage – the Semi Finals – which will take place at Rosewood London on 21 November. (See the list below.)

The 2017 Scholar Stephanie Beresforde – who is Assistant Restaurant Manager at Jean-Georges at The Connaught in London – commented on the exciting new talent competing for the 2018 Scholarship. She explained: “Each year, the Gold Service Scholarship has grown in reputation and I am so proud to be the current Scholar. The benefits to my personal and professional growth over the past months have been invaluable. I have had access to some of the most senior professionals in the hospitality industry, and their guidance and mentoring have helped me grow in my own role. The candidates for the 2018 Scholarship will benefit hugely from the experience at each stage of the competition.”

After the Semi Final stage, the candidates will be whittled down to just eight, who will compete at the Finals, scheduled to take place on 29 January at Massimo at Corinthia London. Rigorous tasks and interviews will require each candidate to display not only their job skills – from front- of-house service to wine knowledge – but also their enthusiasm to grow their careers in the hospitality industry.

The new 2018 Scholar will be announced at a prestigious ceremony in February at Claridge’s Hotel, where past Scholars, the Gold Service Trustees, Directors and Ambassadors, and key members of the hospitality industry will gather to celebrate the success.

Candidates for the 2018 Scholarship work in a variety of roles and organisations, ranging from restaurants, modern pubs and hotels, to contract catering companies, The Royal Household and the Royal Air Force.

The Semi Finalists announced for the Gold Service Scholarship 2018 are:

ADINA ANTOFIE         Assistant Restaurant Manager at Coq d’Argent, London

CATARINA CALDEIR     Head Waitress at Langshott Manor Hotel, Surrey

JEANNIE DOHERTY    Supervisor at The Savoy Hotel, London

LAUDY GIBBA-SMITH      Head Waitress at L’Enclume, Cumbria

PIERS GIBSON-BIRCH      Junior Assistant Restaurant Manager at The Wernher Restaurant at Luton Hoo, Luton

MORAG HAMILTON        Steward at Royal Air Force, Lincoln

CHRISTOPHER HURLE   Head Waiter at Jean-Georges at The Connaught, London

CLAUDIO INTROZZI   Restaurant Manager at Heddon Street Kitchen, London

ALEXANDER JAGNE    Brasserie Manager at Lucknam Park Hotel, Chippenham

SEBASTIAN KOEWIUS Assistant Room Service Manager at Corinthia Hotel, London

CHRISTIAN KÖHLE   Head Waiter at Fera at Claridge’s, London

TOMAS KUBART      Assistant General Manager at The Coach, Buckinghamshire

GIUSEPPE LABORAGINE       Assistant Restaurant Manager at The Greenhouse, London

SILVIA LISANTI    Waitress at The Collins Room at The Berkeley, London

PHILIP LITTLEWOOD     Chef de Rang at Northcote Manor, Lancashire

MARIANO GABRIELE RUIU   Waiter at The Fat Duck, Berkshire

SARAH MAY COWARD           Senior Footman of The Glass Pantry at The Royal Household,London

GEORGE MCGETTIGAN         Floor Manager at 45 Park Lane, Dorchester Collection, London

JAVIER MELENDO      Senior Waiter at Sexy Fish, London

MAURA MILIA       Junior Assistant Bar Manager at The Connaught, London

AIDAN MONK            Restaurant Supervisor at Four Seasons Ten Trinity Square, London

ALEX PERN   Assistant Restaurant Manager at The Star Inn, North Yorkshire

BEATRIZ PINTO DA SILVA      Butler at The Savoy Hotel, London

MILLIE POVEY             Chef de Rang at Core by Clare Smyth, London

CHARLOTTE POYNTON     Sommelier and Assistant Restaurant Manager at The ThreeChimneys, Isle of Skye

SAMIN PUN         Head Waiter at Sexy Fish, London

EUGENIO SIMONELLI        Junior Maitre d’Hotel at Le Gavroche, London

ALEXANDRA SPATAR        Assistant Restaurant Manager at The Woodspeen Restaurant and Cookery School, Berkshire

MICHAEL STAUB       Floor Manager at Rosewood, London ALEX SUMERAUER   1st Waiter at The Ritz, London

ALEX USOVS     Lounge and Bar Restaurant Manager at D&D London, London

DAVID WALLACE    Floor Manager at Rosewood, London

Past Scholars have gone on to achieve remarkable career growth, due in part to the networks that they establish during their association and mentoring with the Gold Service Scholarship. For full information about the Scholarship, check the website –

Interview Front of House: Silvano Giraldin (October 2017)

Posted on: October 30th, 2017 by Simon Carter

In 1971 Silvano Giraldin arrived at Le Gavroche in London as a commis waiter, his extraordinary career blossomed, becoming restaurant manager by 1975. The following decades have witnessed Silvano lead generations of front of house talent both on the floor of the restaurant and also through education and training bodies such as The Royal Academy of Culinary Arts (RACA) and more recently The Gold Service Scholarship (GSS). This interview provides by far the most in depth insight into Silvano’s life and times currently found on the web, offering a fascinating, educational and at times heart warming look at the life of this legendary industry figure.  Interview took place at Claude Bosi at Bibendum, London, October 2017.   

silvano giraldin

Tell us some background about yourself including what inspired you to a life in restaurant service…

I was born in Padua, Italy, near Venice. Twelve kilometres from where I lived there was a spa Abano Terme, which became very popular in summer and I did some casual work there in my mid-teens. A turning point was a talk given at my school by the head of a catering school, I was so impressed with his presentation that I signed up and started college. It proved a real privilege to be educated there, some great Maitre d’ were part teacher and part working, indeed one of them was butler to Juan Peron of Argentina and he could speak five or six languages and he instilled in me two things; catering was the oyster to enable the travelling of the world and second that learning languages was an asset to achieve the very best in the top end of the business. Over the three years at Catering school I was sent on placements, one I remember was to Grand Hotel des Bains where they were filming Death in Venice with Dirk Bogarde. The season at The Lido finished early and the Festival of Venice started that September. I was asked to carry a tray selling cigarettes, Frank Sinatra arrived and gave me 10,000 Lire and said keep the change, that’s like 500 Euro today! My father didn’t believe me, he thought I stole the money (laughing)! The whole early experience was dazzling to a young man!

The next year I was sent to Hotel Negresco in Nice, which was another phenomenal experience! I shared accommodations with the drivers; in the 1960s virtually every guest had a driver who stayed when they came to the hotel, one highlight was a floor being cordoned off for the Beatles. These experiences leave you wanting more, especially when enjoying your youth!

After leaving catering school I spent the next five years – from 18 to 23 – working in the industry in France; from Aix-Les-Bains to Paris then onto a restaurant where a young Maitre d’ had come from England and he spoke highly of the Roux family expanding in Le Gavroche in London. I got my green card based on three years references and began working as a commis waiter at Le Gavroche on 21 January 1971. I had no English and at that time the restaurant was only open at dinner time, so during the day I went to school to learn English, within a year I had good grasp of the language which helped my development on the floor of the restaurant.   I became Sommelier and reported to Michel Roux Snr on wine, both Le Poulbot restaurant and Le Gavroche had one Michelin star when Michelin first started in Great Britain in 1974 so the brothers were doing very well.

The Waterside Inn opened in mid- 1972 and a number of colleagues left Le Gavroche to join Michel (Roux Snr’s) team in Bray, this provided me with the immediate opportunity of advancement at Le Gavroche. At the end of 1974, Pierre Koffmann was leaving his head chef role at The Waterside Inn and planning on opening a restaurant in France. I was the assistant manager at the Le Gavroche at the time when the then restaurant manager left to join Pierre Koffmann, so from the beginning of 1975 I was promoted to restaurant manager.

Tell us about your relationship with the Roux family

Having started at Le Gavroche at the beginning of 1971, Michel Roux Jnr was a 10 ½ year old young boy and throughout those early years Albert (Roux) gave his son the freedom to decide what he wanted to do for a career, he never discouraged nor encouraged Michel Jnr to follow in the family footsteps as a chef but when he decided it was what he wanted to do he gave his full support. Now Michel Jnr has experienced exactly the same with his daughter, coming through as a chef and wanting to continue the family tradition. If you look at The Waterside Inn, the family is the same with Alain picking up from Michel Snr and the restaurant continuing to flourish into the next generation.

Le Gavroche is in my heart, in fact as are the whole of the extended Roux family. Indeed, I am made to feel like part of that family, the affection we share is enormous, they look after their own very well and it is a great privilege to not only be part of the company but also in one with the genuine warmth of a family company.

Tell us about the history of the Sommelier role under your tenure at Le Gavroche.

The Roux’s always allowed me to run the floor as I saw fit, if people under my orders made mistakes it was my responsibility and I understood that situation. So I would expect a telling off from the boss if something went wrong and we all understood that it is only human to make mistakes but then understand and do not repeat those mistakes. I always believed in supporting the sommelier in service, when I hired them I explained that buying wine is not a science but selling wine is a science! What it is not about is up-selling, a customer who is upsold is upset, period. It is better to go £10 under budget and sell two bottles of wine than go £10 over budget and the customer never come back! So the Sommelier is in a trusted and important position with the customer for the restaurant.

I would train them to start with a relatively humble wine and wait for the customer to point out something they might be considering, then you have an idea of style and budget, which enables a proper conversation. Should you know the customer well then it is a different story, you can meet their needs very quickly. However, never assume anything with any customer, we had those that were regulars for years and years, some very big spending customers, with whom we had a great rapport. We would know even with these customers sometimes they would have a ‘Latour day’ but not every time and we had to be ready to meet exactly what they were wanting on each separate occasion and dealing with each individual situation in an appropriate way.

Up until 1986/87 The Waterside Inn and Le Gavroche was one company, after the split into two companies, Michel Roux Snr stepped away from wine buying for Le Gavroche and that became my responsibility. So there are still wines today that Michel (Roux Snr) negotiated on the Le Gavroche wine list, including the great first growths from 1982 and before…

John Jackson was twenty years older than me when he joined Le Gavroche, shall we say he had a relaxed manner, in taking the orders he was superb – worth his weight in gold – he could converse with customers and show assured and respected knowledge, so he would take the orders and then the team would serve the wine behind him. John went on to buy The Crown at Whitebrook in Wales with his brother as the chef. He was around six years at Le Gavroche then he has been followed by Peter Davis, Thierry Tomasin, Francois Bertrant, David Galetti and now Remi Cousin.

Le Gavroche has had relatively few sommeliers who stayed a long time but each have added value and made their mark

What advice would you give a new starter in the restaurant service profession and what key attributes do you look for in a young service professional?

Attitude, attitude and more good attitude. The right attitude is to serve the customer with dedication, passion and professionalism.   We are merchants of happiness, when the customer is pleased and comes back that is the best reward we can enjoy. The art of being professional. In terms of technique, the subtle way of making eye contact with customers as often as possible: if someone is looking at you it is because he needs something and over time you can instinctively see or anticipate exactly what the customer is about to want. That is the best form of service. People like to see service adding value and giving them value for money at the same time which is all part of setting, meeting and exceeding expectations of customers which invariably are set very high given the prices in top end restaurants.

As a leader of the restaurant I believe it is important to ensure that the team are well disciplined, this would include being corrected on mistakes as and when they happen. You would not do this in front of the customer but you cannot afford to wait until even the next day to correct a team member, as they will forget or deny that the error occurred and be likely to keep making the same mistakes. As you scan the room, your intuition will tell you where relationships between customer and waiting staff is working and where it is not, sometimes this will mean staff switching stations or tables during service. A new starter should understand and accept all of this as part and parcel of their professional development.

Tell us about The Royal Academy of The Culinary Arts and Master of the Culinary Arts (MCA) for Service.

This originally came from the French Un des Meilleurs Ouvriers de France (MOF), which literally means one of the best craftsmen of France. Created in 1924, it represents a third level degree across a number of crafts, including cooking and restaurants. The award is bestowed by the French President and recipients in the culinary world have included Joel Robuchon, Paul Bocuse and Michel Roux Snr.

Michel Bourdin (Connaught) was driving for a British equivalent recognition, which began as the concept Meilleurs Ouvriers de Grande-Bretange (MOGB) and then in 1980 officially became The Academy of Culinary Arts which later gained the Royal Patronage of Prince Charles. The Roux family have always been big supporters of the organisation and when they started the process in Great Britain, senior guest judges, such as Bocuse and Robuchon came over from France. Shortly before I had formed an alliance of Maitre d’ in London called Les Arts de la Table and put forward to the academy the idea of a competition to recognise service. By the beginning of the 1990s, this was not only taken forward in this country but also adopted officially in France as an MOF category for service and management. In its inception in France, three of the original six winners came from Le Gavroche. I was a very proud man.

The challenge we set for the MCA Service Section is very tough. At the semi-final stage you have to, for example, prepare a smoked salmon, carve a duck, prepare a steak tartare, make a Cesar salad. Also blind tasting three different white and red wines and identification of ten different cheeses. We are as interested in how candidates think through the process as much as the answer, technically they must execute tasks perfectly.

Tell us about the Gold Service Scholarship (GSS)

I have always been associated with the Award of Excellence and MCA for RACA. Willy Bauer started the process at a presentation evening with the Roux Scholars where he suggested the vision GSS. Alastair Storey put forward the capital and that was how it started. I really enjoy the role of a judging Trustee for the GSS in my (semi-) retirement. I can be involved on the inside in moulding and shaping the scholarship to reach people at every level of service to build their skills and recognise their talent.  

What keeps you busy in 2017 and beyond!

Working with youth, with the talent of tomorrow, which gives me great pleasure and pride. The Gold Service Scholarship and RACA Service Section Awards as well as the consultancy I do for Michel Jr & Albert Roux.

 Inspiring, motivating and educating the young professionals to ensure they understand that the industry is constantly changing and you have to constantly adapt and evolve to stay at the top of the game.

AA Restaurant Guide 2018 (September 2017) New Rosette Listings

Posted on: October 4th, 2017 by Simon Carter



UK restaurants awarded with the highest recognition of culinary excellence

Now in its 20th year, the glittering awards ceremony at the Grosvenor House Hotel celebrates the UK’s top hotels, restaurants, and pubs, and the people behind them. It also marks the release of the 2018 editions of the AA’s range of lifestyle guides; the AA Hotel Guide and AA Best Restaurants Guide.

AA Rosettes are awarded solely by AA Hotel and Restaurant Inspectors with no influence from hotels, restaurants or other guides. The AA Rosette scheme is long established and successfully recognises cooking at different levels nationwide. Success or failure in achieving Rosettes is based on one or more visits by an AA inspector to a hotel or restaurant. Essentially the visit is a snapshot, whereby the entire meal, including ancillary items (when served), is assessed.

New 3 Rosette Restaurants:

Coworth Park – Blacknest Rd, Sunningdale, Ascot SL5 7SE

Palé Hall Hotel & Restaurant – Palé Estate, Llandderfel, Bala LL23 7PS

OX – 1 Oxford Street, Belfast, BT1 3LA

Dan Moon at the Gainsborough Restaurant Beau St, Bath BA1 1QY

The Peninsula Restaurant – 2nd Floor, 1 Waterview Drive, London SE10 0TW

Elystan Street – 43 Elystan St, Chelsea, London SW3 3NT

Pidgin – 52 Wilton Way, London E8 1BS

Horto Restaurant – Rudding Ln, Follifoot, Harrogate HG3 1JH

 The Coach House – 31 Main Street, Bridge of Weir, PA11 3NR

The Frog Restaurant – 2, Ely’s Yard, Old Truman Brewery, Hanbury St, London E1 6QR

Holbeck Ghyll Country House Hotel – Holbeck Ln, Windermere LA23 1LU

Thompson St Albans – 2 Hatfield Rd, St Albans AL1 3RP

Moor Hall Restaurant with Rooms – Moor Hall, Prescot Rd, Aughton, Ormskirk L39 6RT

Douneside House – Tarland, Aboyne AB34 4UL

The Coach House by Michael Caines – Kentisbury Grange, Kentisbury EX31 4NL

The Mount Somerset Hotel & Spa – Lower Henlade, Taunton, Somerset TA3 5NB

AG’s Restaurant at Alexander House Hotel – East Grinstead, Turners Hill RH10 4QD

Boringdon Hall Hotel (Gallery Restaurant) – Boringdon Hall, Plymouth, Devon. PL7 4DP

Bovey Castle – North Bovey, Newton Abbot TQ13 8RE

Tuddenham Mill – High St, Tuddenham, Newmarket IP28 6SQ

Crossbasket Castle – Crossbasket Castle, Stoneymeadow Rd, East Kilbride, Glasgow Metropolitan Area G72 9UE

The Olive Room – 102 Well St, London E9 7JA

The Square – 6-10 Bruton St, Mayfair, London W1J 6PU

The Elderflower Restaurant – 4A Quay St, Lymington SO41 3AS

Inver Restaurant – Stracthlachlan, Strachur PA27 8BU

Anglo – 30 St Cross St, London EC1N 8UH

Céleste at The Lanesborough – Hyde Park Corner, Belgravia, London SW1X 7TA

New 4 Rosette Restaurants:

Martin Wishart at Loch Lomond, Balloch

Forest Side, Grasmere

Sosban & the Old Butcher’s Restaurant, Menai Bridge

The Typing Room, London E2

The Orangery, Darlington

Restaurant Gordon Ramsay, London SW3

Matt Worswick at The Latymer, Bagshot

Restaurant James Sommerin, Penarth

House of Tides, Newcastle-upon-Tyne

Morston Hall, Blakeney

New 5 Rosette Restaurants:

Gidleigh Park, Newton Abbot

Bohemia Restaurant, St Helier

Ynyshir, Eglwys Fach

Michelin Guide Interview: Michael Ellis (WW Director, Oct 2017)

Posted on: October 4th, 2017 by Simon Carter

MIchelin Launch Michael Eillis

Michael Ellis is the world-wide managing director of the Michelin Guides.  On October 2nd 2017 at 11.30am Michael took to the stage at The Brewery, Chiswell Street, London to present the launch of Michelin GB&I Guide 2018.  Around 120 Michelin starred restaurant chefs were in attendance to witness the unveiling of the newly awarded stars for 2018.  Shortly after the conclusion of the event Michael Ellis found time to briefly speak to Simon Carter of fine dining guide.

How have you found the role since our first meeting in 2013?

I was delighted to conduct the first European web interview with fine dining guide in London in 2013. A lot has happened in the Michelin world since then!

What are the five criteria for awarding a Michelin Star?

The first and most important criteria is the ingredients, all great cuisine starts with great product – the actual product itself is considered for freshness, quality, flavour and texture and so on. The second criteria is mastery of cooking technique – a piece of fish, for example, might have a window as small as 30 seconds where it is perfectly cooked, before that it is undercooked and after that time it is overcooked. Our inspectors are looking for this mastery; albeit something the average diner may not realise but is in actual fact critical to the consistent quality of the experience and a key factor should the restaurant be seeking Michelin star recognition. The third criteria is equilibrium and harmony in flavours; the plate must be in balance, so the sauce is not, for example, overpowering the flavour of the fish or that the seasoning of the dish is found to be exactly as it should be. The fourth thing is regularity (or consistency) and this means starter, main and dessert are all of the appropriate standard and that each are also consistent over time. Finally, value for money is the fifth criteria.

Are the Michelin Red Guides a global marketing trojan horse for the international Michelin brand?

There’s no question that the most important activity of Michelin is that we have 115,000 people around the world making, marketing and selling tyres. The guide books however, are part of the company DNA; we wish to have the brand at the top of peoples minds and the books maintain the image of quality as the ideal of the brand. Whatever the company is doing it is about promoting quality and with the guides there is the added element of lifestyle.

What are your thoughts on the GB&I Launch this year?

There were 120 plus chef’s here today and you could see the emotion on display as to what Michelin means to these professionals.

What’s really exciting in GB&I is there is this movement towards British born chefs using the best of British produce while utilising techniques that they may have developed themselves or have been inspired through other chefs be it from within GB&I or from travels to Asia or around Europe and coming up with a personalised British signature that can be broadly categorised at Modern British Cuisine. This has taken the region to the heights on the global stage. In addition, the level and quality of cooking in pubs is very exciting and uniquely British, as an outlet for quality food in relaxed and accessible surroundings. This is part of an overall trend which is the desire for people to eat well and not necessarily get dressed up or have an overly formal experience. The development of the Michelin starred pub (or two star pub) is part of the movement in this direction, which is also touching the restaurant world right through the spectrum.

What are the plans for the future?

We will be accelerating our digital presence on-line as well as an expanding use of social media. We also believe that the paper books and the digital presence of Michelin can happily co-exist.

The situation world-wide continues to get brighter and brighter, last year we launched in Soeul, Shanghai, Washington DC and Singapore and this year we’re launching in Bangkok. We’ll continue to plant the Michelin flagpole around the world as there is a demand for it from both the chef community and the consumers in those regions.

Michelin GB&I Guide 2018: Press Release

Posted on: October 3rd, 2017 by Simon Carter



MIchelin Guide 2018

Stoke-on-Trent. 2 October 2017. Michelin is pleased to unveil the new selection of the Michelin Guide Great Britain & Ireland, which highlights a total of 2,067 restaurants and 1,155 hotels and guesthouses.

In this selection, London continues to build on its reputation as a world-class destination for rich, varied eating experiences. But the offer across Great Britain and Ireland as a whole is developing, often based around exceptional regional ingredients.

This year, The Araki has been awarded Three Michelin Stars. “With its nine-seater counter, The Araki has gone from strength to strength. When Mitsuhiro Araki moved to London from Tokyo in 2014 he set himself the challenge of using largely European fish and his sushi is now simply sublime,” comments Michael Ellis, International Director of the Michelin guides. It joins a select group of restaurants with three Michelin Stars: The Fat Duck and The Waterside Inn in Bray, Alain Ducasse at the Dorchester and Restaurant Gordon Ramsay which has retained the award under its new chef, Matt Abé.

In this new selection, Claude Bosi at Bibendum, located in the famous Michelin House in London, gains two Michelin Stars. Claude’s sophisticated French cuisine is a perfect fit and has been one of the openings of the year. In total, the Michelin Guide Great Britain & Ireland 2018 features 20 restaurants awarded two Michelin Stars.

One hundred and fifty restaurants have one Michelin Star this year, including 17 new ones. In Ireland, there is now a Michelin-starred pub: The Wild Honey Inn in Lisdoonvarna. In Scotland, Michael Smith earns a Michelin Star for his restaurant Loch Bay, a converted crofter’s house on the Isle of Skye. Also awarded one Michelin Star is Peter Sanchez-Iglesias’ Paco Tapas – this tapas bar is named after Peter’s father and is further evidence of Bristol’s exciting dining scene. Tom Kerridge’s Marlow pub, The Coach, receives a Michelin Star, as do two much more formal establishments: Matt Worswick at The Latymer in Surrey, and Coworth Park in Ascot. Mark Birchall has put his experience from L’Enclume to good use at Moor Hall, in Lancashire, which gains a Michelin Star, as does Michael Caines’ Lympstone Manor in Devon. Meanwhile talented young chef Niall Keating has begun to make his mark with a Michelin Star at Whatley Manor in Wiltshire.

In London, A.Wong receives a Michelin Star for its contemporary Cantonese cooking, while Anne-Sophie Pic has a Michelin Star for her French cuisine at La Dame de Pic. Phil Howard receives a Michelin Star for Elystan Street and the traditional Nordic dishes at Aquavit are also rewarded with a Michelin Star. Two Indian restaurants in London are on this year’s list of Michelin Star winners: Jamavar and the re-opened Vineet Bhatia.

The Michelin Guide Great Britain & Ireland also features 27 new Bib Gourmands – which are chosen for their good quality, good value cooking. This year the new Bib Gourmands include Kricket and Kiln in Soho. In Ireland there are six new Bibs, including Two Cooks in Sallins and Kai in Galway. In Wales there’s the Hare & Hounds in Aberthin; and Noble in Holywood, Northern Ireland.

Also published today is the Michelin Guide London 2018. This guide provides extended text on London’s restaurants, with additional photographs and information on all Starred establishments, along with a pull-out map.

Both guides can be purchased from bookshops and at They are published today and will be in bookshops from Thursday, October 5.

The new selection includes:

  • 5 restaurants with three MICHELIN Stars, including 1 new one
  • 20 restaurants with two MICHELIN Stars, including 1 new one
  • 150 restaurants with one MICHELIN Star, including 17 new ones
  • 145 restaurants with a Bib Gourmand, including 27 new ones

About the MICHELIN Guide

The MICHELIN guide selects the best restaurants and hotels in the 28 countries it covers. Providing a showcase of gourmet dining around the world, it highlights the culinary dynamism of a country, as well as new trends and emerging young chefs. Creating value for restaurants through the distinctions that it attributes each year, the MICHELIN guide contributes to the prestige of the local gastronomy, thereby making cities and countries more attractive to tourists. Backed by its rigorous selection method and longstanding knowledge of the hospitality industry, the MICHELIN guide provides customers with unique expertise that enables it to offer them a true quality service.

The different selections are available in both print and digital versions. They are accessible via the Web and on a full range of mobile media that offer navigation capabilities adapted to individual usage as well as an on-line booking service.

With the MICHELIN guide, the Group continues to support millions of travellers, allowing them to live a unique mobility experience.

Michelin Guide 2018 GB&I Star & Bib Gourmand Listing

Posted on: October 2nd, 2017 by Simon Carter

MIchelin Guide 2018


To view the full star listing from Michelin GB&I for both stars and Bib Gourmands please click the link below.

Michelin Guide 2018 Awards List GBI

What is a Bib Gourmands?

In the unique “language” of the Michelin Guide, the Bib symbols indicate the inspectors’ favourite establishments, offering high-quality products and services and good value for the money.

For even though the Michelin Guide is known and recognised for its “star” system, these restaurants represent only 5% of the selection, the rest of which is comprised of good, small, affordably priced establishments.

Among these establishments are the “Bibs,” with the Bib Gourmand symbol for restaurants and the Bib Hotel symbol.

Bib is short for Bibendum, the character created in 1898 from the imagination of the Michelin brothers, André and Edouard, and the pen of cartoonist O’Galop. Over the years, Bib—the one and only Michelin Man—has become the Group’s “mascot.” In the Michelin Guide, Bibendum’s head is a familiar, widely recognised red symbol.

The Bib Gourmand symbol was created in 1997 so it is celebrating its 20th anniversary. It indicates a restaurant offering good food at moderate prices. For the 2018 Guide, the price of a full meal (excluding drinks) is under £28 (40 euros in the Republic of Ireland).

The Michelin Guide Great Britain & Ireland 2018 includes 145 Bib Gourmands of which 27 are (N – New) Bib Gourmand restaurants, the full list is found on the Michelin supplied .PDF file link below, please skip to page 15 and beyond:-