With the MICHELIN Guide Inspectors on the road throughout the year, they eat a vast array of dishes from all cuisine types and restaurant styles. Each month we ask our Inspectors to choose a stand-out dish of the month from their recent restaurant visits. This could be the most creative dish they ate, something that hit the right note at just the right time or simply the one that stuck in their memory for the longest.
May 2025
Sardine Bolognaise Dumpling, Tomato Butter Sauce and Basil – Trinity, London
“This dish was a prime example of the Trinity kitchen’s immense finesse and knack for serving bold yet balanced flavours. The thin potato dumpling had a nicely soft texture, harbouring inside it a flavour bomb of sardine bolognaise – it was expertly seasoned, with the lingering note of pine nuts adding extra complexity. A small piece of sardine fillet sat on top, almost melting in texture. Finishing the dish were two superbly made and complementary sauces: one with basil and parmesan, the other a wonderfully round roasted tomato cream.”
Roast Breast of Adlington English Label Special Reserve Chicken, Lettuce Purée, Old Winchester Custard, Braised Gem Lettuce – Artichoke, Amersham
“Chicken is often an underrated dish on a menu, yet when the quality and the cooking are as good as they were here, there are few things more delicious. The breast was firm and moist, its skin crisped and a lovely golden colour. On the side, a neatly boned and trimmed wing, adding to the appeal. Accompanying the meat was a smooth, creamy lettuce purée and a warm custard of Old Winchester cheese, which is like an English parmesan equivalent. Finally, the lightly cooked heart of a baby gem topped with the inspired addition of chicken skin crumb.”
Matka Mali Kulfi – Chakra by Jaipur, Greystones
“A kulfi can be a very difficult dessert to nail, but at this long-standing, ever-evolving Indian restaurant, they have most certainly nailed it. Being churned by hand rather than by machine added to its quality, with the texture wonderfully creamy rather than over-iced. The flavour was full-on mango with a balanced sweetness and a memorable cardamom aftertaste. A topping of fresh fruit added something else to the mix, texturally as well as in flavour. This was one of those desserts that ensures the meal ends on as high a note as possible.”
Hero Image: © Chakra by Jaipur/Asheesh Dewan
April 2025
Monkfish Tail, Three Corner Leek, Charcuterie Jam – Beckford Bottle Shop, Bath
“Whilst this was a simple-looking dish on the plate, it was a prime example of how just three elements can deliver both depth and harmony when executed to a high level. The monkfish tail had a gorgeous golden hue and had been generously basted with butter, resulting in succulent flesh that showed off the prime freshness of the fish. A leek mayonnaise added a tempered acidity to the dish, while the superb charcuterie jam took things to another level. Tasting like something akin to caramelised dripping, it provided the ideal balance of sweet and savoury.”
Steak Frites with Roquefort Sauce – Provender, London
“As time goes on and the restaurant industry evolves and reinvents itself, it’s sometimes easy to forget how delicious a simple, classic dish can be. A restaurant that feels like a pure slice of France in the British capital, Provender seemed the perfect place to have a traditional steak frites. The rump of beef was cooked to the medium I requested, proving to be juicy and full of flavour. Crisp, piping-hot chips and a simple yet tasty salad were joined by the stand-out creamy roquefort sauce.”
Île Flottante, Forced Rhubarb, Madagascan Vanilla – Glovers Alley, Dublin
“I always love when rhubarb makes an appearance and the scent of spring is in the air. On such a warm and sunny day in Dublin, it was a delight to be served this terrific modern interpretation of the classic dessert. The cylindrical meringue was light, airy and perfectly textured, filled with a well-judged brunoise of fruity, lightly acidic rhubarb. A thin chocolate tuile was topped with a quenelle of silky-smooth rhubarb sorbet, then the dish was finished with a thick vanilla custard that delivered great flavour thanks to its abundance of vanilla seeds.”
March 2025
Wild Sea Bass, Courgette, Langoustine, Bisque – The Bishop’s Buttery, Cashel
“Wild Irish fish really is one of the greatest delicacies you can find. This sea bass was the prime example, a perfectly snow-white piece of naturally flavoursome fish, expertly cooked so that its outer was crisp and slightly caramelised. A plump, juicy langoustine was wrapped in thin ribbons of just-cooked courgettes. The dish’s secret weapon was its bisque, bringing all the other elements together with its sublime, rich shellfish tones. Making the dish even better was the fact it fitted perfectly into the flow of the tasting menu in this beautiful restaurant.”
Couples Beef – BIGFAN, Dublin
“This dish was inspired by the traditional way to serve offal in the Sichuan region of China: cold and sliced, seasoned with a hot sauce. This was a fine example, with the meat of great quality. The tripe had a little firmness; the tongue, perfectly trimmed, was deliciously soft; and the shin had a bit more texture to it. They were all covered with plenty of fresh coriander, crunchy peanuts, chilli and toasted sesame seeds, bringing a lovely balance of flavours. An addictive blend of chilli oil and soy sauce was equally delightful.”
Banana Panna Cotta, Chocolate Mousse and Honeycomb – Hitchen’s Barn, Oakham
“When done right, a panna cotta is a thing of beauty. This one was just set, as it should be, with a wonderful ‘wobble’. It harboured a deliciously pure banana flavour, which showed the skill of the kitchen, as banana is not the easiest of fruits to extract flavour from. This was accompanied by a creamy dark chocolate mousse, which married excellently with the banana flavours, and some slices of caramelised banana. Finally, the honeycomb added a textural contrast and extra sweetness. What a great way to finish a meal!”
