Michelin Guide Ceremony 2026

The Dublin ceremony marked a significant achievement for Irish restaurants, with Forest Avenue, run by husband-and-wife team John and Sandra Wyer, earning its first Michelin star. The guide lauded chef John Wyer's "pared-back approach that allows high-quality ingredients to shine." This recognition is a testament to the restaurant's long-standing reputation for quality since its opening. The 2026 awards highlighted a surge in creative culinary blends. In Scotland, Killiecrankie House earned a star for its unique fusion of Scottish ingredients and Japanese culinary traditions, influenced by co-owner Matilda's Japanese heritage. Diners can experience this in dishes like local venison with preserved blueberries and hokkaido-style milk bread, or a broth of Arbroath smokies with a savory jasmine taiyaki cake. In London, Somssi by Jihun Kim also received its first star for its tasting menu that marries traditional Korean techniques with modern precision and French influences. Sustainability was a major focus, with seven new Green Stars awarded. Eight at Gazegill by Doug Crampton, located on a 500-year-old family farm, exemplifies the "farm-to-fork" ethos with nearly all ingredients sourced directly from their 250-acre organic farm, effectively achieving zero food miles. The restaurant is also a pioneer in eco-friendly dining, aiming to be the UK's first fully off-grid restaurant powered by renewable energy. The commitment to sustainable practices was evident across the new Green Star recipients. The Free Company in Balerno, a working organic and regenerative farm, raises its own native-breed livestock and grows produce in a no-dig market garden, with an on-site butchery to ensure no waste. Edinburgh's Timberyard was recognized for its focus on locally sourced Scottish and foraged ingredients, a completely natural wine list, and the in-house creation of all non-alcoholic beverages.