NEW: Kitchen Press Hinge - the Michelin Awards

Wondering what all the Michelin fuss is about? I've got you covered...

I’ve wanted to start a new series for the Kitchen Press called ‘Kitchen Press Hinge’, a quick reference explainer of things that happen in the food and drink, or stuff we are all talking about. Sort of in the style of the Guardian’s ‘Pass Notes’ but written vaguely like a dating profile - a sort of get-to-know-me. So I thought why not start with that and the word in everyone’s search bar today - the Michelin Awards

Hi, I’m Bibendum!

My friends ask me for advice about:

Where to eat out!

The key to my heart is:

A champagne trolley with a dedicated sommelier

Age:

I’m technically 125 but I don’t act my age. I’ve been around since 1900 when my parent company, Michelin the tyre manufacturer, decided they would start a guidebook to promote themselves. Since then I’ve evolved into what I think is the most respected culinary guide in Europe.

What do you look for:

I give restaurant ratings from one star to the top honour of three stars. You’ll get one star if I think you deliver ‘high-quality cooking, worth a stop’, you’ll get two stars for ‘excellent cooking, worth a detour’ and my highly coveted three-star rating means ‘exceptional cuisine, worth a special journey’. I have expanded my outlook over the years though. Since 1997 I’ve also given out Bib Gourmands, they are less about expensive fine dining and more about good quality, good value cooking.

So, I hear you were out last night?

Yes, I held my annual Michelin Guide Great Britain & Ireland 2025 ceremony at the Kelvingrove Art Gallery & Museum in Glasgow where I announced my awards to a room of chefs, media and important sponsors. I added 22 new One-Star establishments, three new Two-Stars to the list and even one new Three-Star along with 36 new Bib Gourmands. Don’t believe me? See the full list here.

Was there anyone Irish there?

Of course, I’ve had a soft spot for Ireland on and off over the last few years but I still don’t like to give it as much attention as its neighbours over the pond. Still, there were a few places that tickled my fancy. I gave out three new one-stars across the country - The Morrison Room at Carton House in Kildare, Lignum in Galway and Ballyfin in Co. Laois. I also love a little tipple so I gave the special Sommelier Award to Zsolt Lukács from daróg, Galway. And I was feeling generous so I gave daróg a Bib Gourmand and gave one to Baba’de in Baltimore too.

I know you like to eat but what are your core values?

I tell everyone that the only thing I judge on is the food on the plate and nothing else but I guess when you look at my choices you might say I have a type! I tell everyone that the style of the restaurant and the formality have no bearing on my decisions but I think you can tell I usually have a penchant for the more expensive dinners, fine wines and impeccable service. But as I said, I don’t like to tell people that I look for these things!

I’m guessing from your profile photos you have a preference for white men?

Well, technically I say I’m open to everyone and I’ve no real preference but I guess I know what I like! It’s hard to break out of a habit I’ve built up myself over the years. I do want to experiment more but instead of seeking out different options, I made a video to tell everyone how much I value women and played it to a room full of mostly men last night. I hope it helps change things!

I’d love to catch up in the next year any idea where you’ll be headed?

Me and my pals will be eating out all over Europe and the rest of the world. We love to be wooed so the more a country wants us and shows us the more likely we will get there. I did hear a few of my chef friends let it slip last night that I might host my big party in Dublin next year… but my lips are sealed for now!

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Let me know what you think of this little midweek treat! And If you want to read more about the Irish winners & the awards check out my piece for the Irish Examiner here.

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