Still offering star-studded service
Bucks restaurants retain their Michelin awards
THREE Bucks restaurants have been honoured in this year’s Michelin Guide with two retaining stars and one a ‘Bib Gourmand’.
The restaurant guide’s 2017 edition was released this week and 22 new starred restaurants were unveiled at the first ever live launch on Monday.
The Hand and Flowers in Marlow has held on to both of its stars, making it the only gastro pub to have two.
First opened in 2005 by celebrity chef Tom Kerridge and his wife Kerry, the pub earned its first star within a year of opening and was awarded the second in 2012.
The other place to retain its star is the Sir Charles Napier Inn, Chinnor, on the Oxford- shire/Buckinghamshire border, which it first earned in 2012.
Another pub which features on the list is The Russell Arms, in Butlers Cross, achieving a Bib Gourmand.
A Bib Gourmand recognises ‘Good quality, good value cooking’, of which there are 143 in the guide.
Four establishments held on to their three star rating – Gordon Ramsay, in Chelsea, Alain Ducasse at The Dorchester, Mayfair, and the Waterside Inn in Bray, Berkshire.
And Heston Blumenthal’s The Fat Duck, Berkshire, regained its three stars after the restaurant lost them when it temporarily moved to Australia last year.
London features heavily on the guide, as ex- pected, but perhaps surprisingly not one Manchester-based eatery features on the list.
Rebecca Burr, editor of the Michelin Guide Great Britain and Ireland 2017, said: “There have been some excellent additions to the guide across both Great Britain and Ireland – restaurants that are producing consistently good food using excellent ingredients.”
She added: “Our inspectors had many meals here during the course of the year and found the restaurant invigorated, rejuvenated and unquestionably worthy of being rewarded our highest accolade.”
The Michelin Guide Great Britain and Ireland 2017 was published on Monday (October 3) priced at £16.99 (€18.99 in Ireland).
Top quality: The Hand and Flowers has retained its two-star status. Left, chef Tom Kerridge