Following our article last week, here are more of the dishes from this year’s new MICHELIN Starred restaurants in the Great Britain and Ireland Guide 2021 that impressed the inspectors.
Latymer - Jersey Royal, cep, quail egg and sorrel
A subtly sophisticated dish that will stay long in the memory. A lightly cooked quail egg with runny centre, evenly coated in cep powder, and served with a smooth cep ice cream and a delicately crisp potato tuile for texture. Finished with a wonderfully creamy Jersey Royal velouté and a few sorrel leaves.
Muse - 'The essence' - beetroot, orange and cucumber
Variations on a theme of beetroot. A mark of a good chef is to take three simple ingredients and turn them into something sublime – which in turn reminds you of just how wonderful they can taste. Raw, pickled and baked beetroot, along with a beetroot broth, all contributed to a dish that had real depth and vitality.
Osip - Sheep's yoghurt mousse, blackberries and sorrel ice cream
Delicate meringue concealed a deliciously creamy sorrel ice cream, along with perfectly ripe blackberries. Combined with sheep's yoghurt mousse this all created a stunning sensation in the mouth, thanks to the perfectly weighted sweetness and the contrasting textures.
Outlaw's New Road - Grilled bass with green sauce butter
Simply stunning bass – so good you could have had it on its own. It did, though, come with some perfectly cooked broccoli and mashed potato that was seasoned just right – the potato flavour really came through. The three elements were brought together by the very well balanced green sauce. This was all about clean, natural flavours and fantastic fish.
Pea Porridge - Dark chocolate and cardamom mousse, pistachio custard, Visciola cherries
Understated presentation, but what amazing flavours! The chocolate mousse was rich and smooth; the cardamom flavour was there but was subtle and controlled. It was topped with pistachios and cherries with a lovely sweetness but what really elevated the dish was the simply delicious pistachio custard.
Roots - ‘Damson and Kernel’
At the base was a rich, creamy vanilla Chantilly cream, studded with damsons. The contrast came from a silky smooth and perfectly made damson ice cream and a delicate biscuit topped with a sherbet, the acidity of which added another layer. A refreshing and fresh tasting dish that was so easy to eat.
Shaun Rankin at Grantley Hall - Venison loin, blackcurrant and celeriac
Flawlessly cooked rare wild venison that was juicy and succulent. It was served with fairly classic seasonal accompaniments that enhanced and complemented its quality and taste: roasted, tender celeriac, chanterelles and some blackcurrant purée that retained the natural flavour of the fruit.
SO|LA - Native lobster flambée
There were two elements to this dish – and both were fantastic. A really well made foie gras tortellini with a light mushroom dashi; and lobster flambéed over a piping hot rock and finished off with some Scottish whisky. This was a dish with some drama and one that offered a wonderful combination of memorable flavours.
Coming soon – the inspectors reveal their top dishes from this year’s new Two and Three Star restaurants.
This year, the Michelin Guide is being published in a digital format only, both on our website (UK and Republic of Ireland) and via the iOS app.
