29 June 2026
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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 standout dish: 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.
June 2026
Courgette Flower, Lobster Mousse, Beurre Blanc, Dill, Tomato – Ballyfin, Ballyfin
“A simple-sounding classic executed with superb technical ability, this was a wonderful dish for this time of year. A generously filled courgette flower held a cargo of lobster mousse that delivered a meaty texture and fragrant flavour. This was served on a fresh and summery mix of broad beans, peas and tomatoes, in a light beurre blanc infused with dill. A foamed lobster sauce finished the dish with a suitable lightness. Amid a tasting menu with many complex dishes, this more pared-back course helped to balance the flow of the meal.”
Cornish Monkfish, Rainbow Chard, Crab Bisque – Upstairs (at Trinity), London
“It’s always a pleasure to eat at this Bib Gourmand-awarded restaurant, located directly above its MICHELIN-Starred older sister, where prime produce is presented with unerring skill and minimal fuss. In this case, some gorgeous Cornish monkfish had been beautifully cooked so it was firm, juicy and slightly translucent, with the grill adding more colour and flavour around the sides. A dark, creamy and richly flavoured crab bisque added extra power, while gently wilted chard rounded out the dish and brought a pop of colour.”
Braeburn Apple Tarte Tatin, Calvados Caramel Sauce, Vanilla Bean Ice Cream – The Wildebeest, Stoke Holy Cross
“Sometimes all you want is a classic favourite, properly executed – and that was very much the case for my dessert at this lively pub. A whole Braeburn apple had been caramelised to a deep amber glaze, softening just enough while retaining some bite, its sweetness balanced by that gentle, characteristic tartness. The puff pastry was equally impressive: crisp and buttery, yet still light. It sat in a caramel sauce laced with Calvados, which brought warmth and depth without overwhelming the fruit. To finish, a scoop of vanilla ice cream slowly melted over the top.”
Hero Image: Cornish Monkfish, Rainbow Chard, Crab Bisque at Upstairs (at Trinity), London. © Samuel Baines/Upstairs (at Trinity)
May 2026
Asparagus Flatbread, Duck Egg, Ricotta, Honey, Pecorino – Ardfern, Leith
"One of the dishes that appears on both the brunch and dinner menus at the Bib Gourmand-awarded Ardfern, this asparagus flatbread was rustic in appearance but proved rather indulgent in the eating. The layers of flavour and texture began with the warm, well-risen flatbread, which was topped with a ricotta and honey mixture that brought both sweetness and creaminess. Two plump asparagus spears had an excellent flavour and the duck egg had been hard-boiled, roughly chopped and sprinkled over the top. Grated pecorino provided the finishing touch."
Crab with Brown Crab Sabayon, Jelly Disc and Sea Herbs – SOLSTICE BY KENNY ATKINSON, Newcastle
"This dish was a wonderful celebration of crab in a variety of forms – as soon as I took a bite, I had that instant hit of fresh crab flavour. Scottish white meat was at the base of the dish, topped with a ‘jelly disc’ that had been made using reduced brown crab stock. Poured over this was a rich, intense brown crab sabayon, while an array of sea herbs added freshness and zip. With this dish, Kenny Aktinson successfully elevated the natural flavours in a refined, distinctive way, while keeping all of their natural purity."
Wiltshire Beef Fillet, Tandoori Carrot, Star Anise, Ox Cheek Pao – Prithvi, Cheltenham
"This dish came in four parts, with the main plate centred around a lovely piece of beef fillet. The meat had been slightly matured for extra flavour and was cooked to be juicy and rare. Around it were different textures of carrot: puréed, pickled and shredded, and roasted tandoori baby carrot. A wonderful coriander and cashew nut pesto added extra flavour, as did a mildly spiced beef gravy added at the table. The side dishes were a pao bun filled with flavourful pulled ox cheek; a bowl of spicy biryani; and some grilled tenderstem broccoli."
April 2026
Warm Scotch Egg with Sauerkraut – The Peacock Inn, Chelsworth
“It may sound simple, but this fabulous Scotch egg was one of the standouts from my meal at this wonderful pub awarded a Bib Gourmand for its great value cooking. Labelled as a ‘snack’, it was generous enough to be a starter and each element was spot-on. The meat was soft, juicy and carefully seasoned; the egg had a lovely runny yolk; and the crust was thin and evenly golden. As a whole, it held its shape well and the accompanying sauerkraut dressed with caraway vinaigrette was ideal for cutting through the richness.”
Agnolotti, Roasted Cherry Tomato, Garlic, Mascarpone, Fior di Latte, Butter and Parmesan – Little Hollows Pasta, Bristol
“As I walked into this Bib Gourmand-awarded restaurant, I could see the pasta being made and it immediately whet my appetite. My dish didn’t disappoint, with the neatly crimped agnolotti being generously filled with a delicious and balanced mix of rich mascarpone, piquant tomato and lightly fragrant garlic mousse. They were served in a butter sauce infused with fior di latte and finished with a healthy shaving of top-quality parmesan. This was an Italian classic that hit all the right notes.”
Chicken Tsukune, Tare, Egg Yolk – Kushi-Ya, Nottingham
“Yet another affordable Bib Gourmand spot, Kushi-Ya specialises in Japanese dishes like this terrific chicken skewer. The meat was moist and succulent and had been given plenty of colour from the grill. Adding extra flavour was a glistening soy tare, while the vibrant yellow egg yolk was perfect for dipping the chicken in, providing some richness and luxury. A seemingly simple but deceptively skilful dish that has remained in my memory, this chicken tsukune was a prime example of what Kushi-Ya is all about.”
March 2026
Homestead Moorland Stottie, Hartlepool Kipper Butter, Caramelised Botton Cheese Fondue – Homestead Kitchen, Goathland
“It’s always a pleasure to dine at this utterly charming restaurant in the North Yorkshire village of Goathland – which was used for the filming of long-running TV series Heartbeat. My meal kicked off with their version of a stottie – a traditional bread popular in this part of the world – which is made with locally milled flour, fitting their ethos of low food miles in every dish. It was accompanied by a subtly kipper-infused butter and, the star of the show, a light cheese fondue with a touch of mustard.”
Halibut Bicol Express – Donia, London
“One of several terrific international eateries in Soho's Kingly Court development, Donia is all about celebrating the flavours of the Philippines. This standout main course centred around an excellently cooked tranche of halibut which was bright, fresh and succulent. It was topped with sweet pickled seaweed that burst with flavour, alongside a rich, full-on spiced coconut cream that was cleverly balanced by baby capers. The side of fragrant jasmine rice tossed with a light garlic oil was a fittingly delicious accompaniment.”
Yorkshire Forced Rhubarb, Spiced Pain Perdu, Blood Orange, Yoghurt – Melton’s, York
“This long-standing neighbourhood restaurant has been going strong on the edge of York city centre for three decades, and it was great to see the chefs celebrating local Yorkshire produce in this dessert. Rhubarb is one of the region’s best-known ingredients and this time it came from Tomlinson’s farm, with the kitchen skilfully balancing its sweet and acidic notes. Bringing in complementary flavours including ginger and blood orange was key, while the rhubarb flavour remained the centrepiece of the dish.”
Dishes of the Month 2025
Look back on a few of our Inspectors' most memorable dishes from last year, including a few from new MICHELIN-Starred restaurants.
Crème Brûlée – Le Pont de la Tour, London
“It feels fitting that this stalwart of the London dining scene should serve a dessert which, like Le Pont de la Tour itself, has been putting a smile on diners’ faces for years. A crème brûlée is one of those traditional puddings that seems simple but can quickly reveal how good a kitchen really is. This example was just right: thin caramel that produced a satisfying crack; a just-set custard with the perfect texture; and a proper vanilla flavour with well-measured sweetness. The addition of a warm madeleine was, of course, more than welcome.”
Humble Pigeon – Humble Chicken, London
“Following the belief that we should use every part of the animal, Chef Angelo Sato devised this knockout course for his tasting menu. The crown of the pigeon was the centrepiece, having been aged for 10 days and then hand-cooked over the grill by Sato with hypnotic precision. Boldly scented with rosemary and glazed with shio koji, it was meltingly tender and beautifully flavoured. Among the other elements were a donabe topped with minced liver and tare, a soba-battered leg, and a dashi made using bones, gizzards and heart – plus fermented okra flavoured with yuzu for a refreshing finish.”
Staffordshire Venison Loin, Parsley Root, Smoked Beetroot – The Boat, Lichfield
“A slice of beautifully tender venison loin was at the heart of this wonderful dish’s appeal. It had a terrific gamey flavour with a charred exterior that added an extra dimension in both flavour and texture. The parsley root added a little fragrance, while the smoked beetroot was simply delicious and a perfect accompaniment to the venison. All of this was served with a superb, classic reduction sauce made from the bones – rich and intense, it gave extra power to the dish. On the side was a fine croustade tartlet filled with a tasty ragout from the offcuts of the venison, topped with a little sumac and herbs.”
Girasol: Hempseed Guacamole, Courgette, Sunflower, Kaluga Caviar – KOL, London
“As a Mexican restaurant that prides itself on only using British ingredients, making a traditional guacamole without avocado presents a challenge to the chefs at KOL. They rose to that challenge with this brilliant hempseed and courgette purée that was a superbly silky version. It was topped with pickled slices of the sunflower head, along with an excellent Kaluga caviar, gooseberry and corn sauce that added freshness, a salty touch and plenty of complexity. This cleverly conceived dish was original and delicious in equal measure.”
Dark Chocolate, Preserved Raspberries – Liath, Blackrock
“Guests are all advised by Damien Grey, the restaurant’s chef-owner, to start eating this dessert with the fine sugar tuile infused with raspberry, to get the initial hit of fruity flavour. This was followed with the various chocolate elements: an intense chocolate biscuit topped with a light milk chocolate mousse; a crunchy, nutty biscuit dusted with cocoa powder; a quenelle of wonderfully rich chocolate ganache; and finally, to eat last, a sphere of crisp white chocolate with a sharp raspberry liquid filling. I loved how this dish took two core flavours and presented them with such variation and imagination.”
Dressed Jersey White & Brown Crab Meat, Red Thai Curry Panna Cotta, Peanut and Kaffir Lime – Bohemia, Saint Helier
“It’s always lovely to have some crab from the island when in Jersey – and this was such a highly original, sophisticated and beautifully crafted way to serve it. The base was a soft-set red Thai curry panna cotta, topped with a light covering of wonderfully fresh crab, using both brown and white meat. Finishing the excellently balanced dish was a sprinkling of milled toasted peanuts and a silky, refreshing kaffir lime sorbet. As I delved into the layers, I found an explosion of flavour and a dish even greater than the sum of its parts.”
Vale of Mowbray Hogget with Japanese-Style Milk Bread and Ampersand Butter – JÖRO, Sheffield
"Unusually, during the tasting menu at JÖRO, bread is saved until the main course. It came in the form of a honey-glazed, Parker House-esque milk loaf to tear and share with premium butter. This was served alongside the main event itself: a simply superb dish of Yorkshire hogget. The rump was mature and full of flavour, cooked in such a skilful way as to enhance its natural deliciousness. Accompanying the meat was a simple yet brilliantly effective lamb jus tinged with fresh mint, along with a perky tomato and chipotle cream that complemented it superbly, as did a vibrant and well-constructed caponata giving the dish a slight Mediterranean edge."
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.”
