Following The MICHELIN Guide Ceremony for Great Britain & Ireland 2025, now is the perfect time for the Inspectors to look back on a brilliant year in food. We asked the team to tell us about some of the most memorable dishes they enjoyed in the past year. This could be something that told a story which resonated with them, something that showcased an unusual technique or something they just found simply delicious.
'Lobster, Bay, Caviar' at Liath, Blackrock. © Ruth Calderpotts
Lobster, Bay, Caviar – Liath, Blackrock
“Lobster and caviar scream luxury and are naturally delicious ingredients, but when you’re working with as beautiful a product as lobster, the key is to serve it with complementary accompaniments that enhance its flavour and never dominate it. That’s easier said than done, but Damien Grey showed all the necessary skill here, poaching the lobster to perfection and pairing it with a classical buttery sauce with a hint of acidity and a salty kick from the caviar. Not only was the dish delicious, but it stuck in my mind for the way it fitted into the wider tasting menu at the fabulous Liath.”
'Smoked Butternut Squash Sorbet, Mangalitsa Spalla, Manchego Cheese' at Midsummer House, Cambridge. © Tim Green
Smoked Butternut Squash Sorbet, Mangalitsa Spalla, Manchego Cheese – Midsummer House, Cambridge
“This starter was based around four perfectly judged elements, which complemented each other superbly. At the base of the dish was a ragout of diced butternut squash with crispy bits of Mangalitsa pork shoulder; the squash was al dente, fruity and its subtle smokiness paired nicely with the deep, salty and nutty taste of the pork. This was covered with feather-light, aged manchego, which provided both savoury and slightly sour tones. On top was a quenelle of delicious butternut and yoghurt ice cream, lightly smoked and not too sweet. A crystal-clear Mangalitsa broth brought depth and an additional roundness, split with an aromatic oil.”
'Roasted Sladesdown Duck' at Skof, Manchester. © Cristian Barnett
Roasted Sladesdown Duck – Skof, Manchester
“At the heart of this dish was the superb duck itself, dry-aged so that it had a richer taste than many other duck dishes. A marinade of honey and koji helped to enhance this terrific natural flavour too. The accompanying sauce was glossy and showed superb depth, with some flecks of fig leaf running through to add freshness. A smooth and creamy celeriac purée was the perfect final touch, adding yet another layer of flavour. On the side came a second bread serving, a mini wholemeal loaf with a hidden surprise – a confit of the duck leg placed into the centre! It was soft and rich in flavour, and a playful, generous touch to finish the course.”Discover more about the Inspectors' visits to Skof, a new MICHELIN-Star restaurant.
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'Banana Soufflé, Milk Chocolate and Hazelnut' at The Ritz Restaurant, London.
Banana Soufflé, Milk Chocolate and Hazelnut – The Ritz Restaurant, London
“A soufflé is a traditional, near-ubiquitous dessert – but it’s so difficult to cook a really special one. This wonderfully decadent banana version was a testament to the skill that has seen The Ritz Restaurant awarded a second MICHELIN Star this year. The soufflé itself was cooked to perfection, with no hint of being either under or overdone, and was wonderfully light. The banana flavour was bold and distinct, accompanied by a fine hazelnut crumb and a wafer-thin, melting chocolate disc that together were simply delicious. This was served with a neat ball of top-notch vanilla ice cream that was smooth and rich, just as it needed to be.”
'Garden Apples and Gooseberry, Woodruff, Birch Sap and Marigold' at Moor Hall, Aughton. © Mark Bristol
Garden Apples and Gooseberry, Woodruff, Birch Sap and Marigold – Moor Hall, Aughton
“It’s only fitting to round out our Dishes of the Year with a dessert from The MICHELIN Guide’s latest Three-Star restaurant. A perfect embodiment of what makes Moor Hall worthy of the award, this apple and gooseberry creation was up there with the finest desserts I have ever tasted. The base of slow-cooked and caramelised apples had a wonderful natural flavour, with the apples coming from the garden right outside the restaurant. The quenelle of gooseberry sorbet and the distinctive addition of marigold provided perfect balance to the dish, while a light, airy woodruff mousse and candied strips of apple added further complexity to the dish with their contrasting textures.”Learn more about why the Inspectors awarded Three MICHELIN Stars to Moor Hall.
Discover all the news from The MICHELIN Guide Ceremony Great Britain & Ireland 2025:
The Full List of MICHELIN Stars
A Closer Look at the New MICHELIN Stars
36 New Bib Gourmands
The Full List of MICHELIN Stars
A Closer Look at the New MICHELIN Stars
36 New Bib Gourmands
Hero Image: © Midsummer House/Tim Green
