Some Fond Memories …

February 23rd, 2010

I was going through more old photos today and chanced upon some photos which I took during my time in Dubai. It was at this French inspired cafe chain, Paul. The answer to many expats living there for some decent simple sandwiches, pastries and coffee. Although they could do with an improvement on service and ala minute cooking (oh well it was Dubai after all).Bernie and I got first hand experience

The one we were at was situated at the Dubai Marina, by far the nicest place in the whole city, what time of the year it was.  And it was also at the same cafe where my best buddy and I shared lunch before I flew back home. Beautifully located just meters away from the seaside where you could enjoy a coffee and the beautiful blue sky. Obviously me being me together with my obsession for a good citron tarte left me the most obvious pastry order (you could say that I am kind of a citron tarte snob …. hmmm ). Not to mention that they do whip up a mean croque monsieur and a cafe viennois, a heavenly cup of double espresso with whipped cream, hmmmmm ……….

I never thought that emotions would run by just glancing through photos of Dubai. Just one of the few things which is dearly missed about sand land together with the friends I left behind and even work (believe it or not!). Funny how you think that life is able to take a torch and burn you, but after everything, you realize that all it was doing was giving some color to the meringue topping on your citron tarte …..

THE GREEN FAIRY

February 12th, 2010

You start the night being able to see straight.

ABSINTHE. The “magical” drink which even the great Oscar Wilde described as hallucinatory, is probably one of the most talked about spirits.  Even though it is known as a liquor due to its alcoholic content it is a spirit. It has never failed to overpower the human mind whenever consumed (or so they say), due to its herbal or its outrageously high alcoholic content. But before anything lets try to figure out what the drink really is.

Absinthe is an alcoholic drink made from Artemisia absinthium (a plant better known as grand wormwood) and a range of other herbs such as fennel, anise, melissa and hyssop. Actual recipes varies by country and manufacturer, as has the quality of each absinthe brand. Traditionally, the drink was quality-classified as either absinthe suisse (the best grade; alcohol content of 68-72%), demi-fine (50-68% alcohol) or ordinaire (45-50%).

Today, it is thought that there are about fifty brands of the absinthe drink available, produced mainly in France, Switzerland, Spain and the Czech Republic. Absinthe is usually green, although there are a few Swiss varieties that are clear. Best absinthes are made exclusively with all-natural ingredients and have no artificial colourings added. Quality green absinthe always gets its colour from the chlorophyll released from the herbs.

Late in the nineteenth century, absinthe became the drink of choice among bohemian intellectuals, writers, poets and artists in France and across Europe. Soon, people from all walks of life enjoyed this “magical” green potion (but let’s face it, they were all junkies ) While those not so well off, celebrated l’heure verte (the green hour) in Parisian bars as a pre-dinner aperitif and cafe painters and poets created art and poems dedicated to La Fee Verte (the “Green Fairy”).

Absinthe was originally served with chilled water, which was poured into a glass of the green spirit over a sugar cube that was placed on a perforated spoon resting on the top of the glass. Although other methods of drinking absinthe have evolved since, especially in the late 1990s, the original nineteenth-century ritual of preparing absinthe, known as la louche, remains an important part of the absinthe experience for all serious absinthe connoisseurs. It is believed that the louche process of adding water to the strong alcohol allows the release of essential oils from the herbs from which the absinthe drink is made, particularly thujone-bearing wormwood. It was strongly believed these oils not only counter the usual intoxicating effects of alcohol, but they also bring the mind to a peculiar state of alertness, enhance one’s sensory perception and even unlock hidden creative powers — hence absinthe’s popularity among nineteenth-century avant-garde artistic community.

Celebrity absinthe drinkers of that age was the Dutch post-impressionist painter Vincent van Gogh. Painters Henri de Toulouse-Lautrec and Paul Gaugin were also fond of absinthe, the child rebel poet Arthur Rimbaud. Paul Verlaine, Charles Baudelaire, Oscar Wilde, Ernest Hemingway and many others writers, poets and artists also drank absinthe for its unusual effects. More recently the creative Heston Blumenthal gave the green fairy a go but it ended with her having a go at his head. During one of his Great Feasts TV shows. As it proved that this mighty drink packed more than a punch.

At that time, absinthe was far more than just another alcoholic beverage: absinthe was the very icon of la vie boheme, even a way of life for some. The Fairy sprinkled it’s magical green fairy dust in America, too, where the drink was much enjoyed in New Orleans. Some could say that the Green Fairy was the “happy link” for all across Europe and America. As it was something to look forward to after hours, something which kept them all going, sadly for some, they thought it was their purpose in life(yurp junkies!)

The Green Fairy was the victim of her own popularity causing her downfall. During the 20^th century, there was a fierce movement of an anti alcohol lobby. European governments and U.S. administrations were all pressured into the ban. Absinthe proved a relatively easy target for the anti-alcohol movement, which blamed widespread “absinthism” (a mental condition the drink supposedly caused) that caused problems to society. French winemakers as well backed the calls for the ban of the “green devil”. Mainly because of the decline of wine consumption as well. However she was never banned in Czech, Spain and the United Kingdom, mainly due to the low consumption in these lands.

In a 1988 Europe-wide law, it re-allowed wormwood as ingredient in alcoholic beverages. In the United States, absinthe still cannot be sold in bars or stores, although personal possession and consumption is legal.

Many modern absinthe are produced using the cold mix system. This process is forbidden in countries with formal legal designations of absinthe. Manufactured by mixing flavouring essences and artificial colouring in high-proof alcohol, and is similar to a flavoured vodka or “absinthe schnapps”. Some modern Franco–Suisse absinthes are bottled at up to 82.3 percent alcohol and some modern bohemian-style absinthes contain up to 89.9 percent. Because of the lack of a formal legal definition of absinthe in most countries, many of these lesser brands claim their products to be “distilled” (since the alcohol base itself was created through distillation) and sell them to unsuspecting consumers at prices comparable to more authentic absinthes that are traditionally distilled directly from whole herbs. So be sure not to be swindled!

And you pretty much end up seeing thing in a blur.

We hope you enjoyed this Absinthe Special! Source from Absinthe Fever

Happy Drinking Happy Fooding!!!

Aromatic History Today

February 8th, 2010

In Singapore, even the thought of fine French cheeses would turn a smile into a frown immediately. Possibly due to its pungent aroma. Pretty much as the Durian fruit (which we all so love) would do the same to the French. I was one of those as well once upon a time. Then the person whom I still regard to as my chef, my mentor, Mr Julien Bombard,(Chef Patron of Saint Julien le Restaurant, Restaurant Julien Bombard and Le Fromagerie his cheese shop) introduced me into the world of the ripe, succulent and wonderful French Cheeses. I must say, after that, I never looked back, I was a convert! Even today, like a kid in a toy store I never fail to be excited (sometimes disappointed) to see what’s available on the cheese trolley when we dine out. The one whihc tops my list of favorite cheeses (and mind you the list is rather long) would be the Époisses. Nothing seems better than a 250gm wheel of it with warm baguette and a chilled glass of white (even though a Chablis is most recommended, I tend to prefer it paired with a chilled Riesling from Grosset or to make the Connoisseurs frown further a chilled glass of Muscat from Domiane Trimbach, Alsace).

A quick re-cap on the history of Époisses cheese.

Époisses cheese originated as early as the XVIth century in a religious community of monks in the small village of Époisses for nearly 2 centuries. found in the commune of Côte-d’Or, of France. Some  halfway between Dijon and Auxerre.

The recipe was later handed over to the peasants in the valley after the departure of the monks. The Burgundy farmers wives were solely responsible for making the original cheese from which was passed down from the monks. Over time, they introduced their own traditional skills into the process and improved the quality of this outstanding cheese.

Sadly during the war, the women were left to face the work in the fields alone. Without time to take care of the cheese making or selling the cheese in local markets, the dairies became neglected. By 1954 Époisses had all but disappeared form the farms.

In 1956 a pair of small farmers, Robert and Simone Berthaut decided to re-launch the production of Époisses by mobilizing the traditional skills of those who still knew how to make the cheese. Berthaut Époisses rapidly gained favor among everyone and became a spectacular success. In 1991, the Époisses obtained the Appelation of Origine Controlée Époisses of Burgundy, then Époisses in 1999.

The fabrication technique is very specific and particularly complex: the milk stemming from qualified producers undergoes a slow coagulation, and then the hooping is made with care to allow a good drainage. A patient re-wiping precedes the maturing of about five weeks, during which the cheese receives manual and individual care, two to three times a week, with water loaded more and more with Marc de Bourgogne. Its rind then slowly takes on a beautiful red-orange tint. Its aroma is rich. Its flavours stay sweet and subtle. The Époisses has a maturation of 7 weeks and a maximum of 11 weeks. The standard weight of the cheese is 9oz with a fantastic fat content of close to 50%.  Traditional Cheese makers never alter the size nor the weight of cheeses, as they believe that each one is distinct and the perfect flavour of the cheese is measured down to its standard weight and size.

In 2008, the Époisses Berthaut won the World Championship cheese contest being recognised as best of its class. As well as the MÉDAILLE D’OR Paris 2009. Now how can anyone question a cheese of this level ?!?!

Keeping With The Times

February 5th, 2010

Singapore is a city that is constantly developing. And with development brings changes, this plays a major part in food establishments having to move for whatever reasons. One of these moves as recently found its new home in the basement of the ION Orchard. And yes like all other things we happened to chance ourselves at it.

Originally located at the well known Scotts Shopping Center food court, this Beef Noodle shop (and along with its loyal patrons) has crossed over the road to the ION. I really do not mean to be a “kill joy” but i honestly do not really fancy their noodles. However the original stall brings back memories. Many many years ago when i was much younger and much rounder, I used to get dragged out of the house to go shopping with my mother and sister (why i did not enjoy shopping as much as i do now i really do not know). Then after endless walking we would “take a break”, usually along at Scotts Shopping Center. Then it would be beef noodles. I guess it had something to do with the go00Ooooy beef slime that coated the rice noodles that was kind of a turn off. However the beef balls with “chin ca lok” was pretty fun !

Anyway for old times sake i decided to give it a go, i must say, despite of moving and through the years the flavour of it has not change one single bit. That is the secret which is the success of any food business, consistency. The main reason whihc has allowed it to brave through time. The main ingredient which is able to keep loyal customers and lure new ones. Many new restaurateurs are trying to think of new ways and gimmicks to get business, however they all could learn a thing or two from humble food stalls like this one. Be sure to give it a go if you have not already done so!

Happy Fooding!

Tasty Treats – More from Hong Kong

February 2nd, 2010

Before our year end Hong Kong Food trip, I anxiously mailed around inquiring as to where exactly in the city would we be able to savor great Chinese and Local cuisine. With the Help of a fellow Foodie, W from the Hong Kong based food blog Whine&Dine, she gave me a long list of places to search for. Well one of it landed us at the International Finance Centre (IFC) in the city. Where a crowded Chinese restaurant waited for us.

The name of the place was simply called TASTY. I mean how could one go wrong eating at a place called TASTY! I mean, c’mon ! It had to be good! And good indeed it was. Mmmmmm ………. They were recently awarded a Bib Gourmand by Michelin Inspectors.

We did not want to fill ourselves up as there were so much gourmet goodness the city waiting! So we decided to go for just 2 dishes.(a great tip for any of you planning for a food trip and if it happens to be your first – share everything)

One was the Fried Cheong Fun that W had recommended and the other was a Abalone and Chicken Congee.

I am not a fan at all of cheong fun, mostly because of the pale unappetizing white and secondly because of the taste. However the fried variation of cheong fun was rather not too bad. Firstly it wasnt pale white and the aroma of it being wok fried was fantastic.

The congee …..ohhh the congee ….. smooth, silky, full flavored goodness. The chicken used was clearly a well farmed chicken and the abalone was not shaved thin like paper but it was a rather well portioned slice. I seriously have no words to explain how good it was. Seriously ….

However the biggest tip which W gave me was to go early. We were there by half 11 in the morning and it was already nearing to a full dining room! By the time we finished and left, there was a scatter of people outside waiting for tables. Unfortunately we were not able to sample more of the menu, but it is just another reason to fly back to the great H K !

For more of the Tasty photos click HERE!

Happy Fooding !!!

OH NO !!!

February 2nd, 2010

Oo000oooOOpssssss ……. I was going through the desktop and checking through the external hard drives and realized that there are loads of photos from before which I meant to write about but somehow never did…. YiKeS !!! so apart from me having to write about Hong Kong I guess I would have to fit these overdue stories …. hmmm … the pains of carelessness …. I feel like shooting myself ……

FEBRUARY CHEF FEATURE: FREDERIC CHABBERT

February 1st, 2010

This month in the spotlight we have Frederic Chabbert of 2 Michelin Starred Petrus from the Island Shangri-La in Hong Kong. Having just dined at Petrus in December of 2009 (our annual Michelin food trip saw us in Hong Kong) we experienced his genius first hand.

Being big foodies, one might think that going straight for the tasting menu would be the obvious choice, just as how our good friend and one of the assistant food and beverage directors at the Island Shangri-La might have spotted when we were carefully reading the menu. It was rather distracting choosing from the menu, as the Petrus not only offers great intimate service compliments of maitre d’hôtel Patrice Le Nouvel and exceptional food. It also “wows” you with its breathtaking view of the Victoria Harbour that absolutely stuns you. Making you wish that the night would never end. And the choice of wines available is absolutely amazing as Petrus does have one of Asia’s largest Wine Cellars with big labels from Chateaux Petrus and other great houses. Earning them 8 consecutive years of recognition from the Wine Spectators Best Award of Excellence. However at the end of the day, the most sought after would be the food and how the identity of the chef is shown in the dishes.

Everything on that night’s menu seems to draw you in with its mystique and traditional flair. How can you not be attracted to those attributes as Frederic Chabbert has a way of placing his starred background into his well-designed menu not to mention showing his sincerity in his food.

Having trained in some of the finest establishments after his culinary academics in Souillac, it includes big names like 2 Michelin Starred Le Cerf in Alsace, 1 Michelin Starred Le Pont de L’Ouysse in Lacave. Not to mention the starred Le Roussillion in London and of course Alain Ducasse’s 3 Michelin Starred Le Louis XV in Monaco. One would not expect anything lesser from Frederic than the best and I can assure you that he does not deliver anything less than magnificent. Some of the dishes served were extra special for me as it touched me nostalgically. Taking me straight back to my young days in the kitchen. It is not a matter of doing really great classical dishes, but it is a matter of being able to make those dishes relevant for today and yet keeping the historic charm and splendour of yesterday in it. And Frederic is a true master of it. And this was one of the first few things I said to him and thanked him for when we spoke nearing the end of the meal.

Hong Kong is not his first Asian outing, arriving at the Island Shangri-La from restaurant Lafite at the Shangri-La in Kuala Lumpur. He brings not only the knowledge of his extensive Michelin Starred background but also his knowledge of the Asian palette to Petrus. The continued success of Petrus proves his genius in the kitchen. When the first Hong Kong Macau Red Guide was released for 2008 Petrus was awarded with a Star and soon after was promoted to 2 Michelin Stars in 2009. We are certain that the 3^rd Star will not be too far away.

There are so many diverse food styles to choose from today, however Frederic says it best, noting that sometimes it is just the simplest of dishes which, is able to bring us happiness. And you can be certain that you will feel nothing lesser than that after your experience with Petrus and being well taken care of by Frederic Chabbert and his amazing team.

We hope you enjoyed this month’s feature, and a special thank you to Ms Ilona Yim, Director of Communications of the Island Shangri-La and Nicholas Liang, Assistant F&B Director of the Island Shangri-La for without whom this post would never have happened.

Please follow the link here for more photos on our dinner at Petrus!

Happy Fooding everyone!!

Pigging OUT !!!

January 28th, 2010

Everyone has different forms of contentment, well for me it really is food. Not to sound too much of a glutton ( although it would not really matter to me if anyone thinks so !!! )

Nothing is better than a great meal after a hard long week of work. Something comforting and something sinful of course! Sweet of savoury does not really matter it just have to taste great!

When we were in London, on Saturday afternoons at Portobello Street (the time of the week where the street is transformed into a never ending street market) there was a stall which sold the most amazing roasted pork sandwich, HOG ROAST ROLLS as it is known. Something about biting into one of those bad boys on a sunny afternoon seemed intoxicating ! With the fatty goodness dripping from your hands and biting into the crunchy crackling, what could one ask for more ?!?! The vendor had a whole pig on a spit and carving straight from it! Simply magnificent !  Follow the link for the Portobello Street Photos on Flicker.

Trying to recreate the nostalgia, last night I had a roasted pork knuckle with arugula leaves, some freshly baked baguette and a new favourite of mine, Truffle and Celeriac mustard from MAILLE. Of course not forgetting a can of chilled beer for me! ( also not forgetting Bernie’s chilled Shandy … of course ) The only cutlery needed was a spoon for the mustard and a serrated knife to slice the pork ! How great life is ……. Hmmm …………..

Afternoon Tea at The Peninsula

January 20th, 2010

When you visit any particular city you would be sure to visit the main attractions. Say if your in Paris, you must see the Eiffel Tower, If you are in Dubai, the Burj Al Arab, if your in New York the Statue of Liberty and so on and so on …

Well one of the must sees if you do ever visit Hong Kong would be The Peninsula Hotel. Opened since 1928, The Peninsula Hotel has and still is one of the finest in the world.

And if you are lucky enough to plan a holiday during the festive season then all the more reason to go. The best ways would to dine in for afternoon tea at The Peninsula, which by the way is the most sought after afternoon tea in town. Where everyone waits for an approximate hour and a half in a queue that stretches ridiculously long, not to mention the prices they charge for an afternoon tea stand for 2. However soaking in the whole atmosphere before, during and after really is priceless.

The staff are immaculately polite and helpful. The decor and all its grandeur would leave you thinking that it would have been all worth your penny bunking in for even a night. Sadly the food does not match up to rest, however with everything around, you overlook that flaw and move on to be enchanted.  

I guess only the scones with clotted cream and jam was the only memorable bite, something about having it in The Peninsula Hotel just seemed so matching. The rest I leave to the photos to explain. The next time we re-visit Hong Kong, you can bet every last penny that Afternoon Tea at The Peninsula would be in the itinerary.

Follow the link for more photos on The Peninsula

A red start to 2010!

January 17th, 2010

Yes! the results are out in case if you have not heard! A new 3 Star has been announced! Alain Ducasse’s The Dorchester joins Heston Blumenthal’s The Fat Duck, Alain Roux’s The Waterside Inn, and Gordon Ramsay’s flagship restaurant in Chelsea in the elite club of three stars.

A total of 140 restaurants to be recognised by Michelin with a star, the highest number Britain has ever won. one new 2 Star (The Ledbury); both in London.

Also a big shout out to my friend David Thompson of Nahm (at The Halkin Hotel) for retaining his Star!! Congrats!

Included in the list of 18 new one-stars is Sienna, a small, family run restaurant in Dorset and The Harwood Arms, the first pub in London to achieve this accolade. Also, Bray-on-Thames has yet another star to add to its repertoire – The Royal Oak, a traditional village pub in nearby Paley Street. Away from England there are also three new stars in Scotland and three in Wales.

Other restaurants on the rise include The Samling in Ambleside, Cumbria, which won its first star, underlining how the Lake District is becoming one of the best places to eat in Britain, along with The Ledbury, in Notting Hill, London, which won its second star.

Gordon Ramsay, who held on to 3 Stars at Royal Hospital Road lost his one star at Claridges, just a few months after losing his head chef at the hotel, Mark Sargeant. Admitting to nearly being bankrupt in 2009, we all hope his bad spell is left behind and new things are on the rise for. And if you did not already know, after being awarded 2 Stars earlier in the month, Gordon Ramsay has sold off his Parisian Investment Gordon Ramsay au Trianon to the owners of the Trianon Palace Hotel, in Versailles, west of Paris. Fans of the chef would have all known it was his dream to open in France.

The total of 140 stars Britain won compared with 137 last year.

Alain Ducasse already holds 18 stars for his restaurants around the world, from New York to Tokyo. The only chef with more stars is Joel Robuchon, with 25.

Here is a full list of starred restaurants included in the new Michelin Guide Great Britain and Ireland 2010:

THREE STARS

LONDON

Gordon Ramsay, Chelsea

Alain Ducasse at The Dorchester, Mayfair (new)

REST OF ENGLAND

Fat Duck, Bray-on-Thames, Berkshire

The Waterside Inn, Bray-on-Thames, Berkshire

TWO STARS

LONDON

Pied a Terre, Camden, Bloomsbury

The Ledbury, Kensington (new)

Marcus Wareing at The Berkeley, Belgravia

Le Gavroche, Mayfair

Hibiscus, Mayfair

The Square, Mayfair

L’Atelier de Joel Robuchon, Covent Garden

REST OF ENGLAND

Midsummer House, Cambridge, Cambridgeshire

Gidleigh Park, Chagford, Devon

Le Champignon Sauvage, Cheltenham, Gloucestershire

Whatley Manor, Malmesbury, Wiltshire

Le Manoir aux Quat’Saisons, Great Milton, Oxfordshire

SCOTLAND

Andrew Fairlie at Gleneagles, Auchterarder, Perth and Kinross

REPUBLIC OF IRELAND

Patrick Guilbaud, Dublin

ONE STAR

LONDON

Chapter One, Farnborough Common, Kent

Hakkasan, Bloomsbury

Club Gascon, City of London

Rhodes Twenty Four, City of London

The Harwood Arms, Fulham (new)

River Cafe, Hammersmith

La Trompette, Chiswick

St John, Clerkenwell

Rasoi, Chelsea

Tom Aikens, Chelsea

Bingham Restaurant (at Bingham Hotel), Richmond-upon-Thames, Surrey (new)

The Glasshouse, Kew, Richmond-upon-Thames, Surrey

Chez Bruce, Wandsworth

Amaya, Belgravia

Apsleys (at The Lanesborough Hotel), Belgravia (new)

Nahm (at The Halkin Hotel), Belgravia

Zafferano, Belgravia

Benares, Mayfair

Galvin at Windows (at London Hilton Hotel), Mayfair (new)

The Greenhouse, Mayfair

Helene Darroze at The Connaught, Mayfair

Kai, Mayfair

Maze, Mayfair

Murano, Mayfair

Nobu (at The Metropolitan), Mayfair

Nobu Berkeley St, Mayfair

Semplice, Mayfair

Sketch (The Lecture Room and Library), Mayfair

Tamarind, Mayfair (new)

Umu, Mayfair

Wild Honey, Mayfair

L’Autre Pied, Marylebone

Locanda Locatelli, Marylebone

Rhodes W1(Restaurant) (at the Cumberland), Marylebone

Texture, Marylebone (new)

Arbutus, Soho

Yauatcha, Soho

Quilon, Victoria

Roussillon, Victoria

REST OF ENGLAND

Drakes on the Pond, Abinger Hammer, Surrey

The Samling, Ambleside, Cumbria (new)

Michael Wignall at The Latymer, Bagshot, Surrey

Fischer’s at Baslow Hall, Baslow, Derbyshire

The Park (at Lucknam Park Hotel), Colerne, Wiltshire

The Terrace (at Montagu Arms), Beaulieu, Hampshire

The Pipe & Glass Inn, South Dalton, East Yorkshire (new)

The West House, Biddenden, Kent

Fraiche, Birkenhead, Merseyside

Purnell’s, Birmingham, West Midlands

Simpsons, Birmingham, West Midlands

Turners, Birmingham, West Midlands

Northcote, Langho, Lancashire

Morston Hall, Morston, Norfolk

The Burlington (at The Devonshire Arms Country House), Bolton Abbey, North Yorkshire

Lords of the Manor, Upper Slaughter, Gloucestershire

The Royal Oak, Bray-on-Thames, Berkshire (new)

Casamia, Bristol

The Goose, Britwell Salome, Oxfordshire (new)

Manor House Hotel and Golf Club, Castle Combe, Wiltshire

Atlantic, Jersey

Bohemia (at The Club Hotel and Spa), Jersey

Simon Radley at The Chester Grosvenor, Chester, Cheshire

West Stoke House, West Stoke, West Sussex

Apicius, Cranbrook, Kent

Ockenden Manor, Cuckfield, West Sussex

The New Angel, Dartmouth, Devon

Sienna, Dorchester, Dorset (new)

36 on the Quay, Emsworth, Hampshire

Read’s, Faversham, Kent

L’Enclume, Cartmel, Cumbria

Harry’s Place, Great Gonerby, Lincolnshire

The Star Inn, Harome, North Yorkshire

The Neptune, Hunstanton, Norfolk

Box Tree, Ilkley, West Yorkshire

The Stagg Inn, Titley, Herefordshire

La Becasse, Ludlow, Shropshire

Mr Underhill’s at Dinham Weir, Ludlow, Shropshire

The Harrow at Little Bedwyn, Little Bedwyn, Wiltshire

The Hand and Flowers, Marlow, Buckinghamshire

The Nut Tree, Murcott, Oxfordshire

Restaurant Sat Bains, Nottingham, Nottinghamshire

Hambleton Hall, Hambleton, Rutland

The Yorke Arms, Ramsgill-in-Nidderdale, North Yorkshire

JSW, Petersfield, Hampshire

L’Ortolan, Shinfield, Berkshire

Drakes, Ripley, Surrey

Mallory Court, Royal Leamington Spa, Warwickshire

Old Vicarage, Sheffield, South Yorkshire

The Masons Arms, Knowstone, Devon

The Olive Branch and Beech House, Clipsham, Rutland

The Room in the Elephant, Torquay, Devon

Sharrow Bay Country House, Ullswater, Cumbria

Auberge du Lac, Welwyn Garden City, Hertfordshire

The Sportsman, Seasalter, Kent

The Hambrough, Isle of Wight

5 North St, Winchcombe, Gloucestershire

Holbeck Ghyll, Windermere, Cumbria

SCOTLAND

Summer Isles, Achitibuie, Highland

Braidwoods, Dalry, North Ayrshire

Number One (at The Balmoral Hotel), Edinburgh

21212, Edinburgh (new)

The Kitchin, Edinburgh

Martin Wishart, Edinburgh

Plumed Horse, Edinburgh

Sangster’s, Elie, Fife

Inverlochy Castle, Fort William, Highland

Champany Inn, Linlithgow, West Lothian

The Albannach, Lochinver, Highland

Boath House, Nairn, Highland

The Peat Inn, Peat Inn, Fife (new)

Knockinaam Lodge, Portpatrick, Dumfries and Galloway

Kinloch Lodge, Isle of Skye (new)

WALES

The Walnut Tree, Abergavenny, Monmouthshire (new)

Tyddyn Llan, Llandrillo, Denbighshire (new)

Ynyshir Hall, Machynlleth, Powys (new)

The Crown at Whitebrook, Whitebrook, Monmouthshire

NORTHERN IRELAND

Deanes, Belfast, Antrim

REPUBLIC OF IRELAND

The House (at Cliff House Hotel), Ardmore, Waterford (new)

Chapter One, Dublin

L’Ecrivain, Dublin

Thornton’s (at The Fitzwilliam), Dublin

Bon Appetit, Malahide, Dublin

DELETIONS

ONE STAR

LONDON

Aubergine, Chelsea

Ambassade de L’lle, South Kensington

Assaggi, City of Westminster

Foliage (at Mandarin Oriental Hyde Park Hotel), Knightsbridge

Gordon Ramsay at Claridge’s, Mayfair

Richard Corrigan at Lindsay House, Soho

REST OF ENGLAND

Bath Priory, Bath

Le Poussin at Whitley Ridge, Brockenhurst, Hampshire

Christophe, Guernsey

Nathan Outlaw, Fowey, Cornwall

Seaham Hall, Seaham, Durham

SCOTLAND

Ballachulish House, Ballachulish, Highland

REPUBLIC OF IRELAND

Mint, Dublin

TWO STARS

LONDON

The Capital, Chelsea

REST OF ENGLAND

The Vineyard at Stockcross, Newbury, Berkshire

We hope you enjoyed another long and fresh Michelin Post!

Happy Fooding!

source: www.michelin.co.uk