The famous guide’s choices often spark debate, and if certain names remain absent again this year, it will only add to the perception that some deserving restaurants are being ignored
Guide Great Britain & Ireland 2025 will be revealed on Monday, February 10th, at the Kelvingrove Art Gallery & Museum in Glasgow, an event that can make or break reputations overnight. While British restaurants have long secured three-star status, Ireland remains on the outside looking in.
There is considerable speculation about who else might secure a Michelin star, particularly restaurants that have had a change of chef.received three Michelin Keys, a new award that places it among the world’s top hotels. Chef Richard Picard-Edwards, who has extensive Michelin starred experience, joined Ballyfin as executive head chef in April 2023 from the Mandarin Oriental Bittescombe Lodge, and is serving benchmark Michelin-level food on a €145, eight-course menu.
Meanwhile, Alex Greene and Bronagh McCormick, formerly head chef and general manager of the defunct Eipic, have taken the helm at The Buck’s Head Inn in Dundrum, Co Down. With their combined expertise, they are elevating the offering, pairing Greene’s skill with top-quality local produce on an a la carte menu that reflects his talent. This is one to watch.
Liz Matthews, of Uno Mas and Etto with Sandy Wyer, of Forest & Marcy and Forest Avenue. Photograph: Dara Mac Dónaill Despite its critics, the Michelin Guide remains a powerful influence in the restaurant industry. A star, or even a listing, can drive bookings, raise a restaurant’s profile, and draw international attention. While some dismiss it as outdated, its influence is undeniable. Even those who claim indifference feel its impact – whether through a surge in reservations after an award or the frustration of being overlooked.
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