Restaurants that rose to face the challenges during lockdown by delivering their extravagant dishes to customers’ doorsteps have been rewarded with the ultimate accolades by Michelin judges.
Two female chefs were the standout winners of the Michelin Guide for Great Britain and Ireland, which were announced via an online ceremony hosted by Davina McCall on Monday night.
Clare Smyth, who catered for Prince Harry and Meghan Markle’s wedding, saw her Notting Hill restaurant Core going from two to three stars.
It is another accolade for the Northern Irish chef, who previously received the World’s Best Female Chef award and was the first and only female chef to run a restaurant with three Michelin stars in the UK, at Restaurant Gordon Ramsay.
And Hélène Darroze was also recognised among the ‘crème de la crème of the world of gastronomy’ with a third star for The Connaught in Mayfair, central London.
Clare Smyth saw her Notting Hill restaurant Core go from two to three stars in this year’s Michelin Guide
Left, Hélène Darroze was also recognised with a third star for The Connaught in Mayfair, central London. Tommy Banks, who runs the Black Swan in Oldstead, North Yorkshire, and Roots in York, also won a star
Tom Aikens was also awarded one Michelin star for Muse, a 25 cover converted Georgian townhouse in Belgravia – which opened last January, just two months before the country was plunged into lockdown
Judges hailed Smyth – whose dishes include Isle of Mull scallop tartare with sea vegetable consommé and Highland Wagyu beef and Porthilly oysters – as ‘one of Great Britain’s most gifted chefs’.
The judges added: ‘It’s not just the food that makes a restaurant and, at Core, Clare Smyth really focuses on the whole experience.
‘From the moment you arrive, Clare’s superb service team put you at ease with their warm welcome and natural pride.’
Smyth has previously spoken out about sexism in the industry, saying it was ‘strange’ that there were still separate awards for male and female chefs.
Meanwhile French chef Hélène Darroze met the pandemic head-on when she launched a luxurious five-course New Year’s Eve takeaway menu which cost £295 for two, with a caviar starter for an extra £85.
Seven courses cost £465, making it perhaps the most expensive takeaway in the country.
Her restaurant, The Connaught, had only just reopened at the start of 2020 following a refurbishment, before it was forced to pull down the shutters.
Judges praised her dishes, which include Westcombe ricotta, Ardi Gasna, voatsiperifery pepper and onion consommé.
Elsewhere, there were some 17 newly starred restaurants in this year’s guide including Andy Benyon’s eatery Behind, in London Fields – which has only traded for 20 days since it opened last October.
Tom Aikens was also awarded one Michelin star for Muse, a 25 cover, converted Georgian townhouse in Belgravia – which opened last January, just two months before the country was plunged into lockdown.
During the pandemic he launched Musette, a £98 box of food delivered to customer’s homes offering diners a three course ‘Marvellous Makeaway’ and a two course ‘Sumptuous Sharing menu.’
Tom Brown, 33, head chef and owner of fish restaurant Cornerstone in Hackney Wick, also received his first Michelin star
Tom Brown, 33, head chef and owner of fish restaurant Cornerstone in Hackney Wick, also received his first Michelin star.
He has done live Instagram classes through lockdown, teaching people how to make the most of their kitchen during quarantine.
Tommy Banks, who runs the Black Swan in Oldstead, North Yorkshire, and Roots in York, also won a star.
During lockdown he launched a simple ‘make-away’ that contains two three-course meals, largely using produce grown by The Black Swan and local farmers.
Dishes are ready-to-eat or only require heating up.
The menu includes Black Swan tomatoes and Amalthea goats’ cheese tart, chilled courgette soup, chicken and lovage gratin and slow-cooked pork, financier cake.
This year the guide also awarded a Michelin ‘green star’ to 23 restaurants for their efforts in promoting and supporting sustainable practices.