The MICHELIN Guide Great Britain & Ireland 2026: A Year of Precision, Resilience and Rising Talent
Source: The MICHELIN Guide
On 9 February 2026, inside Dublin’s Convention Centre, I experienced something I had only ever watched from afar. This was my first time attending a MICHELIN Guide Ceremony. It was also the first time Avesso covered the event in person. And as the lights dimmed and the first awards were announced, it became clear that this was not simply an industry gathering. It was a moment of collective breath, anticipation and recognition for an entire culinary community.
The 2026 selection includes 1,210 recommended restaurants, of which 230 hold Stars. All 10 Three MICHELIN Star establishments retained their distinction, a powerful statement of consistency at the highest level. Alongside this, two restaurants rose to Two MICHELIN Stars, 20 earned their first Star, seven were awarded a Green Star for sustainability leadership, and 37 new Bib Gourmands highlighted the strength of value driven dining across the region. For a dining landscape that has had to evolve rapidly over recent years, this edition of the Guide feels less like a celebration of extravagance and more like a tribute to craft, conviction and clarity of vision.
Two New Two Star Destinations
The headlines this year belong to Bonheur by Matt Abé and Row on 5, both now proudly holding Two MICHELIN Stars.
Bonheur by Matt Abé entered the Guide with immediate impact. Opening in the storied space formerly occupied by Le Gavroche, the restaurant signals a new chapter for its chef after years at Restaurant Gordon Ramsay. Abé’s cooking is refined yet expressive, rooted in classical technique but articulated with modern lightness. The precision of his sauces alone speaks to a kitchen operating at the highest technical level. That it achieved Two Stars within months of opening confirms both anticipation and execution were fully aligned.
Source: The MICHELIN Guide
Row on 5, the collaboration between Jason Atherton and Spencer Metzger, was promoted from One to Two Stars. The experience is unapologetically luxurious, with exceptional produce treated with meticulous judgement. The Inverness langoustine, presented in multiple preparations, reportedly stood out for the Inspectors. The restaurant is also home to one of the most impressive wine collections in London, curated by sommelier Roxane Dupuy, who received this year’s MICHELIN Sommelier Award.
In total, Great Britain and Ireland now boast 28 Two MICHELIN Star restaurants.
Twenty New One Star Restaurants
Across England, Scotland, Ireland and the Channel Islands, 20 restaurants received their first MICHELIN Star, reflecting both geographic breadth and stylistic diversity.
In Dublin, Forest Avenue earned a Star for John Wyer’s ingredient led cooking, while The Pullman in Galway offers refined dishes within the remarkable setting of restored Orient Express carriages. Scotland welcomed two new Stars, including Killiecrankie House near Pitlochry, where local produce meets subtle Japanese influence, and 1887 overlooking Upper Loch Torridon.
In England, the variety is striking. JÖRO in Oughtibridge showcases Luke French’s bold yet balanced compositions. FIFTY TWO in Harrogate delivers theatrical precision from a converted shipping container. The Wilderness in Birmingham and The Boat in Lichfield demonstrate how perseverance and evolution can culminate in long awaited recognition.
Source: The MICHELIN Guide
On the south coast, Maré by Rafael Cagali has become the first Starred restaurant in Brighton and Hove for nearly half a century. In London, the capital continues to define range and ambition. Legado celebrates Spanish flavours under Nieves Barragán Mohacho. Corenucopia by Clare Smyth reinterprets the luxury bistro. Labombe by Trivet expands Jonny Lake and Isa Bal’s portfolio. Michael Caines at The Stafford brings classical British cooking back into focus.
From seafood excellence at Tom Brown at The Capital to Korean French finesse at Somssi by Jihun Kim, and the Punjabi inspired Ambassadors Clubhouse from the JKS group, the 2026 cohort confirms that London remains one of the world’s most cosmopolitan culinary capitals.
Across the selection, there are now 192 One MICHELIN Star restaurants.
All Three Star Restaurants Retain Their Distinction
The pinnacle of gastronomic recognition remains unchanged. All 10 Three MICHELIN Star restaurants retained their awards, including Alain Ducasse at The Dorchester, CORE by Clare Smyth, Hélène Darroze at The Connaught, L’Enclume, Moor Hall, Restaurant Gordon Ramsay, Sketch The Lecture Room and Library, The Fat Duck, The Ledbury, and The Waterside Inn.
In a volatile hospitality climate, this consistency is a testament to disciplined leadership, deep talent and unwavering standards.
Sustainability in Focus: Seven New Green Stars
Sustainability continues to shape the future of fine dining. Seven new Green Stars were awarded, bringing the total to 37. Restaurants such as 1887 in Torridon and Knepp Wilding Kitchen near Horsham demonstrate how responsible sourcing, regenerative practices and community engagement are now integral to modern gastronomy.
Source: The MICHELIN Guide
The Green Star is no longer a niche distinction. It represents a broader shift in how excellence is defined. Craft now includes conscience.
The Power of the Bib Gourmand
The 37 new Bib Gourmands underline another important truth: value and quality are not mutually exclusive. From London neighbourhood favourites to regional standouts in Belfast, Manchester and Cardiff, these restaurants embody generosity and accessibility. In a cost conscious era, the Bib Gourmand carries renewed relevance. It celebrates chefs who cook with integrity while remaining approachable.
Celebrating Individual Talent
Beyond Stars and Bibs, the Special Awards shone a light on individuals shaping the industry’s future. Tom Earnshaw at Bohemia received the Young Chef Award for his confident leadership at just 27. Barbara Nealon at Saint Francis Provisions in Kinsale was honoured for her warm, intuitive service. Alasdair Shaw at Sebb’s in Glasgow earned the Exceptional Cocktails Award, proving that drinks programmes are increasingly central to the dining experience.
Source: The MICHELIN Guide
A Guide That Reflects the Moment
Attending the MICHELIN Ceremony for the first time offered perspective beyond the awards themselves. It revealed the human dimension behind each accolade. The applause, the emotion, the quiet tension before announcements. This is not simply about Stars. It is about years of discipline, risk and belief.
For Avesso, covering the event in person marks an important step. As a publication that sits at the intersection of gastronomy, culture and design, witnessing the ceremony live allowed us to engage more deeply with the evolving landscape of British and Irish dining.
The 2026 MICHELIN Guide does not feel defined by spectacle. It feels defined by substance. It celebrates chefs who have refined their identity, restaurants that understand their communities, and teams who have navigated uncertainty without compromising standards. As I left the Convention Centre that evening, I carried not only a list of award winners, but a renewed respect for the craft and resilience that define this industry. For Great Britain and Ireland, this year’s Guide is more than a ranking. It is a portrait of a dining culture that continues to adapt, inspire and endure.
