Industry waits for Michelin stars to be unveiled

23 January 2007 by
Industry waits for Michelin stars to be unveiled

It's not long now until the unveiling of this year's make or break Michelin stars in Britain and Ireland.

The latest edition of the world famous guide is out to buy on the 26 January and as of midnight tonight this year's ratings go live on the Michelin website.

CatererSearch will of course be on hand to bring you the news as it breaks followed by further analysis once the impact of this most eagerly awaited listing is digested.

Until then why not add your voice to the CatererSearch forum where we're asking readers who they think deserves a star?

And for all things Michelin, including a listing of restaurants by star category, visit our Trends and Data page or use the www.caterersearch/michelin shortcut.

Tomorrow there will be for the first time a dedicated London Guide published alongside the traditional Britain and Ireland book.

Although it's thought no new three-star ratings will be given away in 2007, restaurants tipped for greatness include David and Helen Everitt-Matthias' Le Champignon Sauvage in Cheltenham, which should become the country's fourth three-Michelin-starred restaurant at some point in the future.

The Vineyard at Stockcross under executive chef John Campbell's culinary direction, as well as London's Greenhouse and Gordon Ramsay's Pétrus under Marcus Wareing, are all fancied to receive their second stars.

Newcomers to be awarded their first star in this year's ratings will most likely include Chris Galvin's Galvin at Windows at London's Hilton on Park Lane hotel and celebrated French chef Joël Robuchon's first London restaurant L'Atelier in the West End.

Another addition to Michelin's hall of fame could be Anthony Demetre and Will Smith's amazingly successful Soho venture Arbutus, which has been wowing the critics since opening last May.

By Chris Druce and Kerstin Kühn

E-mail your comments to Chris Druce and Kerstin Kühn]( ready for Michelin stars to be unveiled) here.

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