The New Michelin-Starred Restaurants in Spectacular Settings

Few accolades in the culinary world carry the prestige of a Michelin star. All year round, the guide’s famously enigmatic inspectors dine out incognito, complete with false names and decoy dates, to protect the integrity of the process. According to the Michelin Guide, the rigorous criteria they mark against span quality, flavour, cooking technique, consistency and the representation of the chef’s personality.

This week, chefs, maîtr ds and restaurateurs alike waited with bated breath for this year’s crop to be revealed. And to say the least, UK restaurants cleaned up. So much so, it’s been reported that London is due to have more Michelin-starred establishments than Paris. The sweet, sweet irony after years of British cuisine being the global punch line. But while our beloved capital has more than plenty to offer, there’s an abundance beyond the city limits in stunning environments simply not found in a metropolis.

These are our top picks for newly minted restaurants in spectacular settings.

1887 at The Torridon, Achnasheen

Few views in the UK can rival the Highlands. The evergreen rolling hills, the murky depths of the lochs, steeped in poetry and lore, offer more than an ideal setting for a tasting course or seven. Part of the Torridon hotel, diners at 1887 need not travel far for their next meal. And thankfully so. As beautiful as they are, it’s not like there’s a Michelin-starred restaurant around every corner in the Highlands.

The menu at 1887, which tells a tale of the land and lochs, is centred on succulent shellfish, fresh fish and game sourced from neighbouring estates. The “crab sandwich” crumpet served with rhubarb and basil is a perfect example of the exceptionally high-quality British dishes, while the Vadouvan curry and caviar add an interesting, intriguing international dimension.

1887 restaurant at The Torridon thetorridon.com

Glebe House, Devon

The term “agriturismo” tends to conjure images of Italian olive groves, tomato vines creeping up the side of farmhouses, where guests can reserve a room to experience the real local culture. It’s less associated with the Devon countryside, but that didn’t stop chef Hugo Guest from opening his very own version in his hometown of Glebe. The guest house, restaurant and small holding is an oasis of calm, dedicated to slowing down and bringing La Dolce Vita to the heart of England’s green and pleasant lands.

As of this week, the restaurant at Glebe House is now the lucky recipient of a Michelin Green Star, in recognition of its sustainable approach to fine dining. Under the tutelage of Head Chef David Knapman, ex-Fat Duck and Maison Lameloise in Burgundy, the focus is firmly on Italian and French cuisine, using artisan techniques and employing a nose-to-tail ethos. Plates like the tartelette with fresh curds and mustard greens, the smoked potato and parmesan tortellini in baked potato brood and the seared cuttlefish in nduja sauce all sound sublime.

Make a room and table reservation on glebehousedevon.co.uk

The Pullman, Galway

I’ve waxed lyrical about the romance of dining in a train carriage. Sue me, Agatha Christie got me good and proper with that one. Part of the Glenlo Abbey Hotel and Estate, The Pullman experience is precisely that - intimate, elevated and nostalgic for the glamour of the golden age of travel.

Comprised of two restored Orient Express carriages, one of which was actually featured in the 1974 adaptation of Murder on the Orient Express, diners are served on board – white tablecloths, crystal glass, et al. The menu is a (very happy) marriage of classic cuisine and “the bounty of Ireland’s evolving terroir”.  From nibbles like the cheese puffs with caviar to the West Cork Turbot, the emphasis is firmly placed on changing seasons and the restaurant’s relationship with local producers.

Book a table at the-pullman.html

Vraic, Guernsey

Vraic’s arrival in Guernsey last summer came with a significant amount of hype and excitement from gourmands and locals alike. High expectations had been set for renowned Welsh chef and Great British Menu alum Nathan Davies even before he set foot on the isle. Fortunately, only several months later, the restaurant won its first Michelin star. Pressure? What pressure. Speaking on his win, Nath Davies says, “Moving here to open the restaurant was a big decision for our family, but the warmth and welcome we’ve received has been amazing. I hope this achievement helps shine a light on just how special this island really is”.

Vraic is derived from the Guernésiais word for seaweed – a theme that runs throughout the restaurant. Set on the seashore, the space is rooted in the natural environment, as seen with the kelp chandelier and the tasting menus’ dedication to foraging, open-fire cooking and seasonal produce. Seafood is, of course, a core component of Vraic’s offering – season-dependent, but you can expect the likes of steamed lobster buns, seaweed broth, Turbot served with cockles.

Visit Vraic at vraic.gg