The Michelin Great Britain & Ireland Stars for 2020 have been unveiled at a launch event at The Hurlingham Club in Fulham, London.

One hundred and eighty-seven Michelin-Starred Restaurants are featured for 2020, including one new Three Star, four new Two Stars and 23 new One Stars.

Scotland received two new stars, bringing the total of one Michelin starred restaurants to 10 with Andrew Fairlie at Gleneagles keeping its two stars – the only one in Scotland to achieve this.

“Despite the obvious challenges being faced by the industry here in the UK, we are thrilled that this has been such a stellar year, and we have seen many first ventures opening and rapidly rising to success,” says Gwendal Poullennec, International Director of the Michelin guides.

Scotland’s two new Michelin stars went to Edinburgh’s Condita restaurant and the Isle of Eriska hotel while Edinburgh’s 21212 was the only Scottish outlet to lose its star rating.

Scotland’s one star restaurants in the 2020 guide

The Cellar, Anstruther

Braidwood’s, Dalry

Condita, Edinburgh

Number One, Edinburgh

Isle of Erika, Hebrides

The Kitchin, Leith

Restaurant Martin Wishart, Leith

The Peat Inn, Fife

Loch Bay, Isle of Skye

Scotland’s two Michelin star restaurant

Andrew Fairlie at Gleneagles

A spokeswoman for the guide said: “Scotland brings home two new Stars in the form of understated Condita in Edinburgh and Isle of Eriska, which is set within an impressive baronial mansion on the island of the same name.”

Rebecca Burr, Director of the Michelin Guide Great Britain & Ireland, added: “Running a successful restaurant is tough, and we know that.
“It takes long hours, dedication, teamwork and the support of those people closest to you. I congratulate all the teams and chefs who have won and retained Michelin Stars in the 2020 guide.”

Last week the Bib Gourmands were revealed, with eight Scottish restaurants receiving this award.

For the full UK and Ireland list, please click here.

 

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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