Three restaurants have been newly awarded two stars in the MICHELIN Guide Great Britain and Ireland 2019: James Knappett's Kitchen Table at Bubbledogs, which has held one star since 2015; Mark Birchall's Moor Hall, which gained its first star last year; and CORE by Clare Smyth, which has landed in the guide for the first time.
So what was it about these restaurants that convinced Michelin inspectors they were worthy of such an accolade (held by only 20 restaurants in the U.K. and Ireland)?
According to Rebecca Burr, director of the MICHELIN Guide Great Britain and Ireland, “These three chefs/owners have created fantastic restaurants that very much reflect their own personalities and philosophies.”
And to quote from the esteemed red guide itself, “A two star restaurant has to offer something very special in its cuisine; a real element of creativity, originality or personality that sets it apart from the rest.”
Kitchen Table at Bubbledogs
BloomsburyInspectors describe the convivial atmosphere, where the passionate James Knappett and his friendly chefs interact with their customers over the horseshoe-shaped counter—and also commend James’s wife Sandia who takes care of the wines and is charm personified.
According to inspectors, the produce—much of which comes from the restaurant's own garden—is some of the best you can find. Dishes from the no-choice menu burst with flavor and have a clever creative edge, without being overly complicated.
The Michelin inspectors say that the cooking has developed considerably over the years and now displays admirable poise.
@BubbledogsKT
@Kitchentable1
Moor Hall – Aughton
LancashireRestaurant Moor Hall gained its first star last year and has quickly progressed to two—due in no small part to chef/owner Mark Birchall’s focus and drive.
According to inspectors, he brings his knowledge and experience together in a style of his own, in which vibrant, skillfully executed dishes combine the classic flavors of the Lancashire region with modern techniques and a light touch.
The setting also combines the classic and the contemporary: the ultra-modern glass-fronted restaurant with its impressive open kitchen is set in a historic 16th century house with beautiful grounds.
@Restmoorhall@Restaurantmoorhall
CORE by Clare Smyth
North KensingtonOpening her own place is the realization of a dream for Clare Smyth, head chef for many years at Gordon Ramsay’s flagship restaurant. CORE comes with an understated elegance and is run highly professionally, with genuine warmth.
Staff are encouraged to develop relationships with the growers of the produce they prepare, and inspectors say that this passion for ingredients is evident in the dishes, which allow their natural flavors—subtly enhanced by carefully judged accompaniments—to shine through.
Charlotte potato with dulse beurre blanc, a dish with a nod to Clare’s Northern Ireland upbringing, illustrates how a seemingly simple ingredient can be elevated to something extraordinary and shows the real depth that her cooking delivers.
@CorebyClare@Corebyclaresmyth
