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Michelin Celebrates the Cuisine of Great Britain and Ireland

We celebrated the area’s 2019 guide launch via social media.
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Hot off the heels of the MICHELIN Guide Great Britain and Ireland 2019 selection, Michelin celebrated in kind by featuring the cuisine of the countries’ lauded restaurants via #GBIFoodWeek on Instagram.

Though the countries have been known for fish and chips and pub fare, the gastronomic scene has continued to surge on as exciting cuisine continues to emerge from both veteran and up-and-coming chefs.

Here are a few of the dishes we highlighted in this year’s #GBIFoodWeek.

Beef and kidney pie at Fergus Henderson’s St. John in London.

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This Scotch egg by Michelin-starred pub Harwood Arms in Southwest London is anything but standard, featuring black pudding and Cumberland sausage meat.

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The classic treacle tart gets brought to life at Heston Blumenthal’s The Hind’s Head in Bray.

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A signature starter at Tim Allen’s Flitch of Bacon in Essex is none other than the ‘Flitch of Bacon’—homemade bacon glazed in maple syrup and served with sautéed Orkney scallop, creamed cauliflower and compressed apple.

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This grilled octopus in a smoked sea broth is a traditional dish inspired by XIVth century cuisine—find it at two-Michelin-starred Dinner by Heston Blumenthal in London.

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Crab and smoked eel with Nashi pear, macadamia and curry can be had at Derry and Sallyanne Clarke’s L’Ecrivain restaurant in Dublin.

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The “lamb carrot” dish at newly-minted two-Michelin-starred CORE by Clare Smyth features braised lamb and sheep’s milk yogurt.

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Afternoon tea gets elevated at Jason Atherton’s Pollen Street Social.

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Aniar restaurant in Galway captures the Emerald Isle’s poetic side in this floral dish of cured organic tomatoes, goat’s curd, pickled elderflower and marigold served on a bed of dried flowers.

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