We are delighted to announce that five restaurants have been newly awarded a MICHELIN Green Star in the Great Britain & Ireland selection 2025, bringing the total number of Green Star restaurants to 36. The Green Star was first introduced to The Guide in January 2021, highlighting restaurants at the forefront of the industry when it comes to their sustainable practices. These establishments offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments, and are a source of inspiration both for keen foodies and the hospitality industry as a whole.
Every Green Star restaurant is different and works in its own unique way – but all make a difference to the world around them and act as role models to us all. Many work directly with growers, farmers and fishermen; forage in hedgerows and woodlands; grow plants and rear animals; and use regenerative methods such as no-dig vegetable gardens and successional cover crop growing. They also often go beyond environmental considerations to address issues related to ethics and wellbeing, as well as contributing to local, national or global charitable and educational projects.
There is no specific formula for awarding a Green Star, as every restaurant and its surrounding region has a unique set of conditions. The Inspectors are simply looking for those at the top of their game when it comes to their sustainable practices. They consider things such as: the provenance of the ingredients; the use of seasonal produce; the restaurant’s environmental footprint; food waste systems; general waste disposal and recycling; resource management; and the communication between the team and the guests about the restaurant’s sustainable approach.
Read on to learn more about our five newly awarded restaurants, as well as to discover the full Green Star list for 2025.
Homestead Kitchen, Goathland
Sustainable Initiatives: A garden designer helps the team make the most of their land, with companion planting and re-wilding playing a key role. Their furniture is sourced from local charity shops or auction sites, used candles are remelted, corks are donated and menus are often reused as seed pots. They also support the local community wherever they can, from hosting walks and workshops to campaigning to keep their local bus service in operation.
Jericho, Plungar
Sustainable Initiatives: Numerous smaller projects come together here to create a big impact, with everything a reflection of their surroundings and heritage. They spend time with their suppliers and only work with those who share their ethos. Bespoke pottery is made by a local lady and some of their knives are created by a local company from farrier's rasps. Fruits are from the neighbouring orchard, flour is from nearby Tuxford Windmill and a nose-to-tail ethos can be seen throughout the 20 or so courses, with different parts of the same ingredients used and any leftovers aged or preserved for later.
Jericho enters The Guide for the first time this year.
Native, Tenbury Wells
Sustainable Initiatives: As well as growing everything they can in their gardens, greenhouse and orchard, the team forage from the Estate, while meat is sourced from local butchers and farmers. Regenerative sources are favoured and everything is picked on the day that it is used. The immersive dining experience includes a 'Root-to-Shoot' weekday lunch and 'Nose-to-Tail' Sunday lunch, reflecting their ethos. The sustainability and welfare credentials of their ingredients is at the core of their vision, with 'wild food' and game a focus. They also make syrups for their cocktails and promote British, organic, biodynamic and low-intervention wines.
Pythouse Kitchen Garden, Tisbury
Pythouse Kitchen Garden entered the 2025 selection not only with a Green Star but also with a Bib Gourmand, and is currently the only restaurant in the Great Britain & Ireland Guide to hold both awards simultaneously. It's a truly charming place, occupying a spot within a red-brick former potting shed in a Victorian walled garden. Said three-acre garden is the lynchpin of their business, and both food and drink recipes are created so as to celebrate this homegrown produce. Unusually, vegetables take the lead here, with the protein only providing a supporting role; in a nice touch, the team can also tell you how and where the various components of your meal were grown and even when they were harvested. Some of the dishes are cooked over fire, some are designed to share, and all are great value.
Sustainable Initiatives: Their main objective here is to move away from food systems that damage the environment, whilst also working to regenerate soil health, protect native wildlife and put people and the planet first. They visit their producers and their producers also visit them, in order to share their methods and insights. The menus are designed with guests' health in mind and use wild and grass-fed animals wherever possible, which are high in macro-nutrients. They produce their own soft drinks and even their toiletries are crafted by a local company from their own ingredients.
Pythouse Kitchen Garden also won a MICHELIN Bib Gourmand this year. Check out our full list of new Bib Gourmands.
Wild Shropshire, Whitchurch
Sustainable Initiatives: Their farm has a strict no-dig policy and everything is either used in their dishes, preserved in their Lab (a centre for fermentation, experimentation and testing new ideas), composted ready to create new life, or recycled. Their goal is to divert as much waste as possible from landfill and this closed loop currently makes them 96% waste free. They make all their own juices and non-alcoholic drinks and offset the carbon emissions of their diners' travels to reach them, as well as having plans to use solar energy, collect rainwater and build a pond to increase biodiversity.
Below is the full list of Green Star restaurants in The MICHELIN Guide Great Britain & Ireland 2025.
England
- Angela's, Margate
- Apricity, London
- Black Swan, Oldstead
- Coombeshead Farm, Lewannick
- Crocadon, St Mellion
- CULTURE, Falmouth
- Daylesford Organic Farm, Daylesford
- Exmoor Forest Inn, Simonsbath
- Forge, Middleton Tyas
- Homestead Kitchen, Goathland – New
- Interlude, Lower Beeding
- Jericho, Plungar – New
- Le Manoir aux Quat' Saisons, Great Milton
- L'Enclume, Cartmel
- Marle, Heckfield
- Moor Hall, Aughton
- Native, Tenbury Wells – New
- Oak, Bath
- Osip, Bruton
- Petersham Nurseries Café, London
- Pine, East Wallhouses
- Pythouse Kitchen Garden, Tisbury – New
- Restaurant Sat Bains, Nottingham
- Silo, London
- St. Barts, London
- The Small Holding, Kilndown
- Tillingham, Peasmarsh
- Where The Light Gets In, Stockport
- Wild Shropshire, Whitchurch – New
- Wilsons, Bristol
Scotland
- Inver, Strachur
Wales
- ANNWN, Narberth
- CHAPTERS, Hay-on-Wye
- Henry Robertson, Llandderfel
- The Whitebrook, Whitebrook
Republic of Ireland
- Kai Restaurant, Galway
All the Winners from The Ceremony
The Full List of MICHELIN Stars
A Closer Look at the New MICHELIN Stars
The MICHELIN Special Award Winners 2025
Plus in-depth analysis on the winners from The MICHELIN Guide's Inspectors:
Moor Hall: A New Three-Star Restaurant
OMA: A Landmark for Greek Cuisine
Plates London: The First Vegan Starred Restaurant
Gorse: The Jewel in Cardiff's Crown
Humble Chicken: Is This London's Most Exciting Restaurant?
Skof: Manchester's Latest MICHELIN Star
Hero Image: Pythouse Kitchen Garden, Tisbury (© Zara Whitfield)
