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The Michelin Guide Great Britain & Ireland 2005: Official Press Release
This year sees the addition of two new symbols; one indicates establishments with a
particularly interesting wine list, and the other, hotels with a spa providing a facility for
relaxation and well-being.
Major changes in the restaurant listings include a new ‘2 star’ entry and 17 new ‘1 star’
establishments, plus, 27 new Bib Gourmand entries offering ‘good food at moderate
prices’.
Following the introduction in 2004 of the Bib Hotel – ‘good accommodation at moderate
prices’ – this year’s tally of entries has increased with the addition of 27 new addresses
with this award.
Aimed at making travel a more pleasurable experience, the guide includes 5445
establishments, with everything from farmhouse B&Bs to luxury hotels, and from pubs to
three star restaurants. This makes it a must-have for anyone who regularly stays in hotels
or enjoys eating-out; whatever their budget.
One of the keys to the success of The Michelin Guide is its independence. Michelin’s
inspectors visit the establishments in complete anonymity and settle every bill. In this way,
they are in the same situation as any other ordinary client. They make their judgements in
all objectivity, without any favours in return. This method is unique in Europe, and
represents an irreplaceable guarantee of reliability.
Message from Derek Bulmer
This year’s guide includes 5445 establishments, of which, 3754 are hotels and
guesthouses, and 1691 are restaurants and pubs.
Among these are the eagerly awaited new stars. These include a new 2 star restaurant at
Midsummer House, Cambridge; and 17 new 1 star establishments, which range from a
renaissance of celebrated favourites such as the New Angel , Dartmouth (formerly The
Carved Angel); the Box Tree, Ilkley; and The Lygon Arms, Broadway; to cutting-edge
restaurants such as the capital’s Umu and Yauatcha.
Long overdue, Birmingham finally takes its place on the culinary map in the form of
Jessica’s, and Simpsons which both receive 1 star.
The number of pubs featured in the guide continues to grow apace as their food goes from
strength-to-strength. A further 10 receive the Bib Gourmand award for ‘good food at
moderate prices’ and there is a new 1 star pub; The Goose at Britwell Salome.
There are few new openings on the hotel scene and the industry seems to be going
through a period of consolidation and substantial refurbishment. Many hotels are investing
heavily to upgrade their leisure facilities and provide full resort spas.
This year sees the addition of two new symbols; one indicates establishments with a
particularly interesting wine list, and the other, hotels with a spa providing a facility for
relaxation and well-being.
Major changes in the restaurant listings include a new ‘2 star’ entry and 17 new ‘1 star’
establishments, plus, 27 new Bib Gourmand entries offering ‘good food at moderate
prices’.
Following the introduction in 2004 of the Bib Hotel – ‘good accommodation at moderate
prices’ – this year’s tally of entries has increased with the addition of 27 new addresses
with this award.
Aimed at making travel a more pleasurable experience, the guide includes 5445
establishments, with everything from farmhouse B&Bs to luxury hotels, and from pubs to
three star restaurants. This makes it a must-have for anyone who regularly stays in hotels
or enjoys eating-out; whatever their budget.
One of the keys to the success of The Michelin Guide is its independence. Michelin’s
inspectors visit the establishments in complete anonymity and settle every bill. In this way,
they are in the same situation as any other ordinary client. They make their judgements in
all objectivity, without any favours in return. This method is unique in Europe, and
represents an irreplaceable guarantee of reliability.
Message from Derek Bulmer
This year’s guide includes 5445 establishments, of which, 3754 are hotels and
guesthouses, and 1691 are restaurants and pubs.
Among these are the eagerly awaited new stars. These include a new 2 star restaurant at
Midsummer House, Cambridge; and 17 new 1 star establishments, which range from a
renaissance of celebrated favourites such as the New Angel , Dartmouth (formerly The
Carved Angel); the Box Tree, Ilkley; and The Lygon Arms, Broadway; to cutting-edge
restaurants such as the capital’s Umu and Yauatcha.
Long overdue, Birmingham finally takes its place on the culinary map in the form of
Jessica’s, and Simpsons which both receive 1 star.
The number of pubs featured in the guide continues to grow apace as their food goes from
strength-to-strength. A further 10 receive the Bib Gourmand award for ‘good food at
moderate prices’ and there is a new 1 star pub; The Goose at Britwell Salome.
There are few new openings on the hotel scene and the industry seems to be going
through a period of consolidation and substantial refurbishment. Many hotels are investing
heavily to upgrade their leisure facilities and provide full resort spas.
The Michelin Guide: Unique Skills and Expertise
A – The founding principles
The Michelin Guide is dedicated to the idea that the Michelin inspector should see and
experience exactly what’s in store for the traveller. That’s why for the past 105 years, the
Michelin method has applied four key principles:
• Visiting hotels and restaurants anonymously.
• Offering a selection of the best hotels in all comfort and price categories.
• Operating independently of the hospitality industry.
• Providing the most up-to-date information available in any publication. A new edition
of the Guide is published every year to ensure the accuracy of information about prices,
dates/days closed, amenities, etc. The Guide’s selection of hotels and restaurants is
updated every year depending on the results of inspector visits.
This method ensures that the inspector is treated like any other customer and that the
hotel or restaurant is judged on tangible criteria and in comparison to other
establishments. In this way, it serves as the solid foundation of a Guide that is hailed by
travellers and hospitality professionals alike.
B – The mission of the Michelin inspector
As a hospitality professional, seasoned traveller and Michelin employee, the Michelin
inspector identifies, selects and updates information on the best hotels and restaurants in
all comfort and price categories. The selection is based on specific, consistent criteria for
all countries and on a comparison with other establishments. It also showcases each
country’s special offerings like tapas bars, farm holidays and gastropubs.
The inspector books a room or table under an assumed name, pays the bill and refrains
from offering any advice to the owner, who is solely responsible for decisions about
investments, amenities, decoration, menus and services.
After each visit, the inspector writes a same-day report following Michelin’s unique and
clearly defined methodology.
Inspectors travel across the United Kingdom and other European countries as mystery
customers. On average, they evaluate meals in 240 restaurants and sleep in 130 hotels a
year. They can also make up to 800 announced visits to inspect hotels or restaurants.
Each establishment is visited an average of once every 18 months. Of course, star-rated
restaurants may be visited much more often if required to verify quality. Some restaurants
can be visited up to 12 times in the same year if it is felt necessary. Mail from readers also
helps Michelin monitor consistent quality and may lead to new visits.
C – The different types of inspectors’ visits:
• Meal evaluations are conducted anonymously in a stand-alone or hotel restaurant.
• Hotel nights are nights spent anonymously in a hotel.
• Inspections allow the inspector, after introducing himself, to visit the establishment
with the manager to assess amenities and operations as well as possible new features.
Inspections are the only way for inspectors to gain access to all facilities, which is
necessary for making the Guide’s selection and informing readers. Inspections may
follow a meal evaluation or a hotel night but only after the bill has been paid. In any case,
the same inspector won’t return to the same hotel or restaurant for many years, thus
ensuring total anonymity.
For each type of visit, the inspector prepares a daily report using a well-defined method.
These reports are not published but if requested, a Guide representative will meet with
hotel or restaurant managers to give them summaries of recent visits or reader mail
concerning their establishment.
D – The rating system
The Michelin Guide offers a broad selection of hotels and restaurants in each price and
comfort category, taking into account each country’s local environment. This rating is
unique and consistent across all countries covered by the Guide. It is expressed in two
ways:
• A comfort rating
Levels of comfort are rated using one to five crossed forks and spoons for restaurants and
one to five pavilions for hotels.
• Special distinctions for certain establishments
These include stars for the very best restaurants, Bib Gourmand and Bib Hôtel symbols
for the best moderately priced food or accommodation, and red forks and spoons or
pavilions for especially pleasant establishments. The stars and the Bib Gourmand
symbols judge only “what’s on the plate,” meaning the quality of products, preparation and
flavours, creativity or respect for traditional recipes, consistency and value for money.
The Bib Gourmand rating was introduced in 1997 to highlight carefully prepared,
moderately priced meals. This selection has proven popular with readers, who appreciate
the value for money. All menus are priced at less than £25 in the UK and less than €36 in
Ireland. Building on the success of the Bib Gourmand restaurants, Michelin further
enhanced the Guide by creating the Bib Hotel symbol, a similar rating system for hotels
that offer a good night’s sleep at a reasonable price. The new selection features quality,
affordable accommodation for no more than £70 in the UK and €100 in Ireland.
E – The Stars
Certain restaurants deserve to be brought to the reader’s attention for the particularly fine
quality of their cooking. These establishments are identified by Michelin stars, which are
awarded for the standard of meals served. As we often say: “The stars are on the plate.”
* A very good restaurant in its category
The star indicates a good place to stop on your journey.
** Excellent cooking, worth a detour
Specialties and wines of first class quality.
*** Exceptional cuisine, worth a special journey
Diners always eat extremely well, sometimes superbly. The wine list features generally
outstanding vintages. The surroundings and service are part of this unique experience,
which is priced accordingly.
Decisions to award stars are made collectively. All the inspectors who have evaluated a
meal in a given restaurant during the year present and support their opinions, based on
their experiences and same-day reports. If no consensus can be reached, the restaurant
is visited again to justify the final decision, which is ultimately the responsibility of the
Guide’s editor.
With regard to stars—and especially the three-star rating—the chef’s creativity, origins and
personality can result in very different cooking styles that cannot be compared. Some
styles are more suited to one customer than another.
Inclusion in the Michelin Guide is completely free of charge. In addition, no restaurants or
hotels are listed unless they have given prior permission.
New Features in the Michelin Guide Great Britain & Ireland 2005
For 105 years, the Guide has constantly evolved with the times, adapting to developments
in the hotel and restaurant industries while responding to reader needs and to new ways
of travelling. This has led to a greater range of themes (identified by icons), the
development of new rating to systems like Bib Gourmand and Bib Hotel, and the
introduction of special comments for each establishment.
This year, the Michelin Guide has been further enhanced, with the goal of serving the
needs of today’s traveller. Whether travelling for business, a weekend getaway, a family
holiday, or an outing with friends, you’ll find the year’s best hotels and restaurants in the
Michelin Guide. Covering more than 20 countries across Europe, the Guide is intended to
consistently provide readers with greater comfort and enjoyment when travelling or dining
out.
Two new symbols make their appearance in the guide for 2005:
- A particularly interesting wine list.
Within its category a particularly fine selection of wines based either on the size, quality or
specialisation of the list, whilst paying particular attention to the quality of the house wines
and the choice available by the glass. Beware, however, of comparing the list presented by
the sommelier of a grand restaurant with that of a simpler establishment where the owner
has a passion for wine.
– Wellness centre.
A spa providing an extensive facility for relaxation and well-being
A – The founding principles
The Michelin Guide is dedicated to the idea that the Michelin inspector should see and
experience exactly what’s in store for the traveller. That’s why for the past 105 years, the
Michelin method has applied four key principles:
• Visiting hotels and restaurants anonymously.
• Offering a selection of the best hotels in all comfort and price categories.
• Operating independently of the hospitality industry.
• Providing the most up-to-date information available in any publication. A new edition
of the Guide is published every year to ensure the accuracy of information about prices,
dates/days closed, amenities, etc. The Guide’s selection of hotels and restaurants is
updated every year depending on the results of inspector visits.
This method ensures that the inspector is treated like any other customer and that the
hotel or restaurant is judged on tangible criteria and in comparison to other
establishments. In this way, it serves as the solid foundation of a Guide that is hailed by
travellers and hospitality professionals alike.
B – The mission of the Michelin inspector
As a hospitality professional, seasoned traveller and Michelin employee, the Michelin
inspector identifies, selects and updates information on the best hotels and restaurants in
all comfort and price categories. The selection is based on specific, consistent criteria for
all countries and on a comparison with other establishments. It also showcases each
country’s special offerings like tapas bars, farm holidays and gastropubs.
The inspector books a room or table under an assumed name, pays the bill and refrains
from offering any advice to the owner, who is solely responsible for decisions about
investments, amenities, decoration, menus and services.
After each visit, the inspector writes a same-day report following Michelin’s unique and
clearly defined methodology.
Inspectors travel across the United Kingdom and other European countries as mystery
customers. On average, they evaluate meals in 240 restaurants and sleep in 130 hotels a
year. They can also make up to 800 announced visits to inspect hotels or restaurants.
Each establishment is visited an average of once every 18 months. Of course, star-rated
restaurants may be visited much more often if required to verify quality. Some restaurants
can be visited up to 12 times in the same year if it is felt necessary. Mail from readers also
helps Michelin monitor consistent quality and may lead to new visits.
C – The different types of inspectors’ visits:
• Meal evaluations are conducted anonymously in a stand-alone or hotel restaurant.
• Hotel nights are nights spent anonymously in a hotel.
• Inspections allow the inspector, after introducing himself, to visit the establishment
with the manager to assess amenities and operations as well as possible new features.
Inspections are the only way for inspectors to gain access to all facilities, which is
necessary for making the Guide’s selection and informing readers. Inspections may
follow a meal evaluation or a hotel night but only after the bill has been paid. In any case,
the same inspector won’t return to the same hotel or restaurant for many years, thus
ensuring total anonymity.
For each type of visit, the inspector prepares a daily report using a well-defined method.
These reports are not published but if requested, a Guide representative will meet with
hotel or restaurant managers to give them summaries of recent visits or reader mail
concerning their establishment.
D – The rating system
The Michelin Guide offers a broad selection of hotels and restaurants in each price and
comfort category, taking into account each country’s local environment. This rating is
unique and consistent across all countries covered by the Guide. It is expressed in two
ways:
• A comfort rating
Levels of comfort are rated using one to five crossed forks and spoons for restaurants and
one to five pavilions for hotels.
• Special distinctions for certain establishments
These include stars for the very best restaurants, Bib Gourmand and Bib Hôtel symbols
for the best moderately priced food or accommodation, and red forks and spoons or
pavilions for especially pleasant establishments. The stars and the Bib Gourmand
symbols judge only “what’s on the plate,” meaning the quality of products, preparation and
flavours, creativity or respect for traditional recipes, consistency and value for money.
The Bib Gourmand rating was introduced in 1997 to highlight carefully prepared,
moderately priced meals. This selection has proven popular with readers, who appreciate
the value for money. All menus are priced at less than £25 in the UK and less than €36 in
Ireland. Building on the success of the Bib Gourmand restaurants, Michelin further
enhanced the Guide by creating the Bib Hotel symbol, a similar rating system for hotels
that offer a good night’s sleep at a reasonable price. The new selection features quality,
affordable accommodation for no more than £70 in the UK and €100 in Ireland.
E – The Stars
Certain restaurants deserve to be brought to the reader’s attention for the particularly fine
quality of their cooking. These establishments are identified by Michelin stars, which are
awarded for the standard of meals served. As we often say: “The stars are on the plate.”
* A very good restaurant in its category
The star indicates a good place to stop on your journey.
** Excellent cooking, worth a detour
Specialties and wines of first class quality.
*** Exceptional cuisine, worth a special journey
Diners always eat extremely well, sometimes superbly. The wine list features generally
outstanding vintages. The surroundings and service are part of this unique experience,
which is priced accordingly.
Decisions to award stars are made collectively. All the inspectors who have evaluated a
meal in a given restaurant during the year present and support their opinions, based on
their experiences and same-day reports. If no consensus can be reached, the restaurant
is visited again to justify the final decision, which is ultimately the responsibility of the
Guide’s editor.
With regard to stars—and especially the three-star rating—the chef’s creativity, origins and
personality can result in very different cooking styles that cannot be compared. Some
styles are more suited to one customer than another.
Inclusion in the Michelin Guide is completely free of charge. In addition, no restaurants or
hotels are listed unless they have given prior permission.
New Features in the Michelin Guide Great Britain & Ireland 2005
For 105 years, the Guide has constantly evolved with the times, adapting to developments
in the hotel and restaurant industries while responding to reader needs and to new ways
of travelling. This has led to a greater range of themes (identified by icons), the
development of new rating to systems like Bib Gourmand and Bib Hotel, and the
introduction of special comments for each establishment.
This year, the Michelin Guide has been further enhanced, with the goal of serving the
needs of today’s traveller. Whether travelling for business, a weekend getaway, a family
holiday, or an outing with friends, you’ll find the year’s best hotels and restaurants in the
Michelin Guide. Covering more than 20 countries across Europe, the Guide is intended to
consistently provide readers with greater comfort and enjoyment when travelling or dining
out.
Two new symbols make their appearance in the guide for 2005:
- A particularly interesting wine list.
Within its category a particularly fine selection of wines based either on the size, quality or
specialisation of the list, whilst paying particular attention to the quality of the house wines
and the choice available by the glass. Beware, however, of comparing the list presented by
the sommelier of a grand restaurant with that of a simpler establishment where the owner
has a passion for wine.
– Wellness centre.
A spa providing an extensive facility for relaxation and well-being
