There are 185 Michelin star chefs in the UK currently, this can change every year when the new Michelin Guide UK is revealed.

What are the names of the UK Michelin star chefs?

Michelin star chefs in the UK include Alain Roux, Heston Blumenthal, Gordon Ramsay, Mitsuhiro Araki, Alain Ducasse, Sat Bains, Tom Kerridge, Michael Wignall, Raymond Blanc, Michael O'hare, Taylor Bonnyman, John Williams and Tommy Banks.

How many Michelin star chefs are there in Scotland?

There are 10 Michelin star chefs in Scotland which feature in the Michelin Guide UK 2021. Restaurant Andrew Fairlie holds two stars and the one Michelin star chefs in Scotland are Martin Wishart, Billy Boyter, Tom Kitchin, Lesley Crosfield and Colin Craig, Charlie Lockley, Geoff Smeddle and Michael Smith.

How are Michelin stars rewarded to restaurants?

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The term "Michelin Star" is a hallmark of fine dining quality and restaurants around the world proudly promote their Michelin Star status. Celebrity chef Gordon Ramsay cried when the Michelin Guide stripped the stars from his New York restaurant, calling the food "erratic." Ramsay explained that losing the stars was like "losing a girlfriend”.
Michelin awards 0 to 3 stars on the basis of the anonymous reviews and Michelin focuses entirely on the food. The reviewers award the stars as follows:
One star: A good place to stop on your journey, indicating a very good restaurant in its category, offering cuisine prepared to a consistently high standard.
Two stars: A restaurant worth a detour, indicating excellent cuisine and skillfully and carefully crafted dishes of outstanding quality
Three stars: A restaurant worth a special journey, indicating exceptional cuisine where diners eat extremely well, often superbly. Distinctive dishes are precisely executed, using superlative ingredients.

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How do you become a Michelin star chef?

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Although the Michelin star is awarded to a restaurant the credit for it goes to the chef in charge of the kitchen.
• Of course the first step is to become a chef. You can either take a course at a reputed culinary school, learn the basics, join the industry and work your way up the ladder; become a Commi 3, Commi 2, Commi 1, working at the different kitchen stations, then moving on to first junior then senior chef de partie. Next step up the ladder is the position of the sous chef and finally you will reach the position of the chef. An amateur has to start their career even lower in the brigade as an assistant in the kitchen, washing dishes and working their way up till they can head the kitchen.
• Once you become a chef it is your passion and creativity that will speak for you. How you blend flavours, how you present each dish, how clean your kitchen are all important factors that matter to the Michelin inspector.
• The most important factor that every Michelin inspectors places immense value on is consistency. The inspectors are anonymous and visit the restaurants a number of times before reaching their decision. Each and every time they have to have a flawless experience.
• The freshness and quality of the ingredients is of prime importance to the Michelin inspectors. That along with the cooking, the presentation of the dish and the harmony of the flavours in the dish decides the worthiness of an establishment.

Why do chefs give back their Michelin stars?

In 2017 French chef Sébastien Bras, son of Michel Bras, revealed that he wants to “give back” the three Michelin stars he and his father have maintained for nearly two decades at their pioneering restaurant Le Suquet à Laguiole. He wants out of the red guide book and to be done with one of the highest honors a restaurant can achieve.

• What do chefs think about three star chef Sebastien Bras asking to be exempt from the Michelin Guide 2018?

The chef said: “You’re inspected two or three times a year, you never know when. Every meal that goes out could be inspected. That means that, every day, one of the 500 meals that leaves the kitchen could be judged.”
He was followed by Chef Christian Puglisi, in an Instagram post the Michelin starred chef has labelled rankings and awards as being ‘ridiculous’.
“I have grown so tired of this constant need to sizing, ranking and listing every single thing in this industry," said the chef in the post.
• Why is a Michelin starred chef ‘tired’ of the industry's endless rankings and lists?
Christian is part of the former Noma alumni and currently runs a string of restaurants in Copenhagen which includes the Michelin starred Relae, wine bar Manfreds, pizzeria Baest, and cafe Mirabelle. As well as its star in the Michelin Guide, Relae is also ranked at No. 39 on the World’s 50 Best Restaurants list.
In his Instagram rant the chef, who was voted the 69th best chef in the world by an unnamed company, said he hoped ‘you really don’t give a flying f***!’ it.