Stoke-on-Trent,
15
August
2016
|
09:46
Europe/Amsterdam

NEW MICHELIN STARS TO BE REVEALED AT FIRST EVER GREAT BRITAIN AND IRELAND EVENT

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For the first time in Great Britain and Ireland, restaurants being awarded prestigious new Michelin Stars will be revealed at a live event.

The October presentation will coincide with the publication of the Michelin Guide Great Britain and Ireland 2017 and it is expected to attract top chefs and key food industry figures.

The unveiling of new Michelin-Starred restaurants is seen as one of the most important dates in the culinary year, and this will be the first time the selection has been announced at a live event since the first Michelin Guide to the British Isles appeared in 1911.

Michael Ellis, International Director of the Michelin Guides, will break the news at the Institution of Engineering and Technology (IET), Savoy Place, London on October 3.

Mr Ellis said: “We’re very excited about this inaugural event and I’m very much looking forward to celebrating with so many talented people.

“The Michelin Guide was introduced in France in 1900 to let motorists know where they could find good food and accommodation, where the most scenic driving routes were and where to buy driving essentials like tyres.

“So the guide has existed for over 100 years and, if anything, it is even more relevant today because it is independent and it is consistent – which is why the Michelin Star is seen as a benchmark across the world.”

The Michelin Guide Great Britain and Ireland recommends more than 3,300 places to eat and sleep - including those restaurants and pubs awarded Michelin Stars for the quality of their food.

Mr Ellis added: “The IET is home to the Institution of Engineering and Technology, whose members have been at the forefront of innovation for more than a century. We felt that was a great fit with Michelin, which also has a proud history of innovation – in both tyre manufacture and the food world.”

Rebecca Burr, editor of the Michelin Guide Great Britain and Ireland, said the 2017 edition would continue to reflect the changing culinary landscape of Great Britain and Ireland.

She added: “The last 10 years have seen the emergence of a host of different types of restaurant producing excellent food under the guidance of extremely talented young chefs.

“Michelin inspectors will continue to make anonymous visits and to pay their own bills, and we will continue to offer expert, objective and consistent information to our readers.”

Anyone wishing to interview Rebecca Burr or Michael Ellis is encouraged to contact Bright PR on 0121 456 5600 or email michelin@bright-consultancy.co.uk

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Boilerplate

MICHELIN guide inspectors are constantly looking for new addresses and rare finds. They try out all sorts of restaurants and cooking styles. They act as ordinary, anonymous customers and always pay their bills. There is just one difference – they are professionals, evaluating every dish on the basis of five criteria: the quality of the produce, the personality of the cuisine, culinary expertise and flavour, value for money and consistency. The best restaurants are awarded a Bib Gourmand or Michelin stars, which are given only for the quality of the food and are always awarded by the group of inspectors as a whole. Comfort and service are scored separately.

With the MICHELIN Guide, the Michelin Group continues to help millions of travellers. The Group has also adopted the mission the Guide gave itself when it was launched in 1900: "Avancer ensemble" - Moving forward together.

Issued on behalf of Michelin by Bright, 5 Highfield Road, Edgbaston, Birmingham B15 3ED. For further information please contact Louise Hall, Sarah Morris or Camilla Blakemore at Bright on +44 (0)121 456 5600 or email: michelin@bright-consultancy.co.uk