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The Michelin Guide Great Britain & Ireland 2005: Official Press Release
This year sees the addition of two new symbols; one indicates establishments with a particularly interesting wine list, and
the other, hotels with a spa providing a facility for relaxation and well-being.
Major changes in the restaurant listings include a new ‘2 star’ entry and 17 new ‘1 star’ establishments, plus, 27 new Bib
Gourmand entries offering ‘good food at moderate prices’.
Following the introduction in 2004 of the Bib Hotel – ‘good accommodation at moderate prices’ – this year’s tally of entries
has increased with the addition of 27 new addresses with this award.
Aimed at making travel a more pleasurable experience, the guide includes 5445 establishments, with everything from
farmhouse B&Bs to luxury hotels, and from pubs to three star restaurants. This makes it a must-have for anyone who
regularly stays in hotels or enjoys eating-out; whatever their budget.
One of the keys to the success of The Michelin Guide is its independence. Michelin’s inspectors visit the establishments in
complete anonymity and settle every bill. In this way, they are in the same situation as any other ordinary client. They make
their judgements in all objectivity, without any favours in return. This method is unique in Europe, and represents an
irreplaceable guarantee of reliability.
Message from Derek Bulmer
This year’s guide includes 5445 establishments, of which, 3754 are hotels and guesthouses, and 1691 are restaurants and
pubs.
Among these are the eagerly awaited new stars. These include a new 2 star restaurant at Midsummer House, Cambridge;
and 17 new 1 star establishments, which range from a renaissance of celebrated favourites such as the New Angel ,
Dartmouth (formerly The Carved Angel); the Box Tree, Ilkley; and The Lygon Arms, Broadway; to cutting-edge restaurants
such as the capital’s Umu and Yauatcha.
Long overdue, Birmingham finally takes its place on the culinary map in the form of Jessica’s, and Simpsons which both
receive 1 star.
The number of pubs featured in the guide continues to grow apace as their food goes from strength-to-strength. A further 10
receive the Bib Gourmand award for ‘good food at moderate prices’ and there is a new 1 star pub; The Goose at Britwell
Salome.
There are few new openings on the hotel scene and the industry seems to be going through a period of consolidation and
substantial refurbishment. Many hotels are investing heavily to upgrade their leisure facilities and provide full resort spas.
This year sees the addition of two new symbols; one indicates establishments with a particularly interesting wine list, and
the other, hotels with a spa providing a facility for relaxation and well-being.
Major changes in the restaurant listings include a new ‘2 star’ entry and 17 new ‘1 star’ establishments, plus, 27 new Bib
Gourmand entries offering ‘good food at moderate prices’.
Following the introduction in 2004 of the Bib Hotel – ‘good accommodation at moderate prices’ – this year’s tally of entries
has increased with the addition of 27 new addresses with this award.
Aimed at making travel a more pleasurable experience, the guide includes 5445 establishments, with everything from
farmhouse B&Bs to luxury hotels, and from pubs to three star restaurants. This makes it a must-have for anyone who
regularly stays in hotels or enjoys eating-out; whatever their budget.
One of the keys to the success of The Michelin Guide is its independence. Michelin’s inspectors visit the establishments in
complete anonymity and settle every bill. In this way, they are in the same situation as any other ordinary client. They make
their judgements in all objectivity, without any favours in return. This method is unique in Europe, and represents an
irreplaceable guarantee of reliability.
Message from Derek Bulmer
This year’s guide includes 5445 establishments, of which, 3754 are hotels and guesthouses, and 1691 are restaurants and
pubs.
Among these are the eagerly awaited new stars. These include a new 2 star restaurant at Midsummer House, Cambridge;
and 17 new 1 star establishments, which range from a renaissance of celebrated favourites such as the New Angel ,
Dartmouth (formerly The Carved Angel); the Box Tree, Ilkley; and The Lygon Arms, Broadway; to cutting-edge restaurants
such as the capital’s Umu and Yauatcha.
Long overdue, Birmingham finally takes its place on the culinary map in the form of Jessica’s, and Simpsons which both
receive 1 star.
The number of pubs featured in the guide continues to grow apace as their food goes from strength-to-strength. A further 10
receive the Bib Gourmand award for ‘good food at moderate prices’ and there is a new 1 star pub; The Goose at Britwell
Salome.
There are few new openings on the hotel scene and the industry seems to be going through a period of consolidation and
substantial refurbishment. Many hotels are investing heavily to upgrade their leisure facilities and provide full resort spas.
The Michelin Guide: Unique Skills and Expertise
A – The founding principles
The Michelin Guide is dedicated to the idea that the Michelin inspector should see and experience exactly what’s in store for
the traveller. That’s why for the past 105 years, the Michelin method has applied four key principles:
• Visiting hotels and restaurants anonymously.
• Offering a selection of the best hotels in all comfort and price categories.
• Operating independently of the hospitality industry.
• Providing the most up-to-date information available in any publication. A new edition of the Guide is published every
year to ensure the accuracy of information about prices, dates/days closed, amenities, etc. The Guide’s selection of hotels
and restaurants is updated every year depending on the results of inspector visits.
This method ensures that the inspector is treated like any other customer and that the hotel or restaurant is judged on
tangible criteria and in comparison to other establishments. In this way, it serves as the solid foundation of a Guide that is
hailed by travellers and hospitality professionals alike.
B – The mission of the Michelin inspector
As a hospitality professional, seasoned traveller and Michelin employee, the Michelin inspector identifies, selects and
updates information on the best hotels and restaurants in all comfort and price categories. The selection is based on
specific, consistent criteria for all countries and on a comparison with other establishments. It also showcases each
country’s special offerings like tapas bars, farm holidays and gastropubs.
The inspector books a room or table under an assumed name, pays the bill and refrains from offering any advice to the
owner, who is solely responsible for decisions about investments, amenities, decoration, menus and services.
After each visit, the inspector writes a same-day report following Michelin’s unique and clearly defined methodology.
Inspectors travel across the United Kingdom and other European countries as mystery customers. On average, they
evaluate meals in 240 restaurants and sleep in 130 hotels a year. They can also make up to 800 announced visits to
inspect hotels or restaurants.
Each establishment is visited an average of once every 18 months. Of course, star-rated restaurants may be visited much
more often if required to verify quality. Some restaurants can be visited up to 12 times in the same year if it is felt necessary.
Mail from readers also helps Michelin monitor consistent quality and may lead to new visits.
C – The different types of inspectors’ visits:
• Meal evaluations are conducted anonymously in a stand-alone or hotel restaurant.
• Hotel nights are nights spent anonymously in a hotel.
• Inspections allow the inspector, after introducing himself, to visit the establishment with the manager to assess
amenities and operations as well as possible new features. Inspections are the only way for inspectors to gain access to
all facilities, which is necessary for making the Guide’s selection and informing readers. Inspections may follow a meal
evaluation or a hotel night but only after the bill has been paid. In any case, the same inspector won’t return to the same
hotel or restaurant for many years, thus ensuring total anonymity.
For each type of visit, the inspector prepares a daily report using a well-defined method. These reports are not published
but if requested, a Guide representative will meet with hotel or restaurant managers to give them summaries of recent visits
or reader mail concerning their establishment.
D – The rating system
The Michelin Guide offers a broad selection of hotels and restaurants in each price and comfort category, taking into
account each country’s local environment. This rating is unique and consistent across all countries covered by the Guide. It
is expressed in two ways:
• A comfort rating
Levels of comfort are rated using one to five crossed forks and spoons for restaurants and one to five pavilions for hotels.
• Special distinctions for certain establishments
These include stars for the very best restaurants, Bib Gourmand and Bib Hôtel symbols for the best moderately priced food
or accommodation, and red forks and spoons or pavilions for especially pleasant establishments. The stars and the Bib
Gourmand symbols judge only “what’s on the plate,” meaning the quality of products, preparation and flavours, creativity or
respect for traditional recipes, consistency and value for money.
The Bib Gourmand rating was introduced in 1997 to highlight carefully prepared, moderately priced meals. This selection
has proven popular with readers, who appreciate the value for money. All menus are priced at less than £25 in the UK and
less than €36 in Ireland. Building on the success of the Bib Gourmand restaurants, Michelin further enhanced the Guide by
creating the Bib Hotel symbol, a similar rating system for hotels that offer a good night’s sleep at a reasonable price. The
new selection features quality, affordable accommodation for no more than £70 in the UK and €100 in Ireland.
E – The Stars
Certain restaurants deserve to be brought to the reader’s attention for the particularly fine quality of their cooking. These
establishments are identified by Michelin stars, which are awarded for the standard of meals served. As we often say: “The
stars are on the plate.”
* A very good restaurant in its category
The star indicates a good place to stop on your journey.
** Excellent cooking, worth a detour
Specialties and wines of first class quality.
*** Exceptional cuisine, worth a special journey
Diners always eat extremely well, sometimes superbly. The wine list features generally outstanding vintages. The
surroundings and service are part of this unique experience, which is priced accordingly.
Decisions to award stars are made collectively. All the inspectors who have evaluated a meal in a given restaurant during
the year present and support their opinions, based on their experiences and same-day reports. If no consensus can be
reached, the restaurant is visited again to justify the final decision, which is ultimately the responsibility of the Guide’s editor.
With regard to stars—and especially the three-star rating—the chef’s creativity, origins and personality can result in very
different cooking styles that cannot be compared. Some styles are more suited to one customer than another.
Inclusion in the Michelin Guide is completely free of charge. In addition, no restaurants or hotels are listed unless they have
given prior permission.
New Features in the Michelin Guide Great Britain & Ireland 2005
For 105 years, the Guide has constantly evolved with the times, adapting to developments in the hotel and restaurant
industries while responding to reader needs and to new ways of travelling. This has led to a greater range of themes
(identified by icons), the development of new rating to systems like Bib Gourmand and Bib Hotel, and the introduction of
special comments for each establishment.
This year, the Michelin Guide has been further enhanced, with the goal of serving the needs of today’s traveller. Whether
travelling for business, a weekend getaway, a family holiday, or an outing with friends, you’ll find the year’s best hotels and
restaurants in the Michelin Guide. Covering more than 20 countries across Europe, the Guide is intended to consistently
provide readers with greater comfort and enjoyment when travelling or dining out.
Two new symbols make their appearance in the guide for 2005:
- A particularly interesting wine list.
Within its category a particularly fine selection of wines based either on the size, quality or specialisation of the list, whilst
paying particular attention to the quality of the house wines and the choice available by the glass. Beware, however, of
comparing the list presented by the sommelier of a grand restaurant with that of a simpler establishment where the owner
has a passion for wine.
– Wellness centre.
A spa providing an extensive facility for relaxation and well-being
A – The founding principles
The Michelin Guide is dedicated to the idea that the Michelin inspector should see and experience exactly what’s in store for
the traveller. That’s why for the past 105 years, the Michelin method has applied four key principles:
• Visiting hotels and restaurants anonymously.
• Offering a selection of the best hotels in all comfort and price categories.
• Operating independently of the hospitality industry.
• Providing the most up-to-date information available in any publication. A new edition of the Guide is published every
year to ensure the accuracy of information about prices, dates/days closed, amenities, etc. The Guide’s selection of hotels
and restaurants is updated every year depending on the results of inspector visits.
This method ensures that the inspector is treated like any other customer and that the hotel or restaurant is judged on
tangible criteria and in comparison to other establishments. In this way, it serves as the solid foundation of a Guide that is
hailed by travellers and hospitality professionals alike.
B – The mission of the Michelin inspector
As a hospitality professional, seasoned traveller and Michelin employee, the Michelin inspector identifies, selects and
updates information on the best hotels and restaurants in all comfort and price categories. The selection is based on
specific, consistent criteria for all countries and on a comparison with other establishments. It also showcases each
country’s special offerings like tapas bars, farm holidays and gastropubs.
The inspector books a room or table under an assumed name, pays the bill and refrains from offering any advice to the
owner, who is solely responsible for decisions about investments, amenities, decoration, menus and services.
After each visit, the inspector writes a same-day report following Michelin’s unique and clearly defined methodology.
Inspectors travel across the United Kingdom and other European countries as mystery customers. On average, they
evaluate meals in 240 restaurants and sleep in 130 hotels a year. They can also make up to 800 announced visits to
inspect hotels or restaurants.
Each establishment is visited an average of once every 18 months. Of course, star-rated restaurants may be visited much
more often if required to verify quality. Some restaurants can be visited up to 12 times in the same year if it is felt necessary.
Mail from readers also helps Michelin monitor consistent quality and may lead to new visits.
C – The different types of inspectors’ visits:
• Meal evaluations are conducted anonymously in a stand-alone or hotel restaurant.
• Hotel nights are nights spent anonymously in a hotel.
• Inspections allow the inspector, after introducing himself, to visit the establishment with the manager to assess
amenities and operations as well as possible new features. Inspections are the only way for inspectors to gain access to
all facilities, which is necessary for making the Guide’s selection and informing readers. Inspections may follow a meal
evaluation or a hotel night but only after the bill has been paid. In any case, the same inspector won’t return to the same
hotel or restaurant for many years, thus ensuring total anonymity.
For each type of visit, the inspector prepares a daily report using a well-defined method. These reports are not published
but if requested, a Guide representative will meet with hotel or restaurant managers to give them summaries of recent visits
or reader mail concerning their establishment.
D – The rating system
The Michelin Guide offers a broad selection of hotels and restaurants in each price and comfort category, taking into
account each country’s local environment. This rating is unique and consistent across all countries covered by the Guide. It
is expressed in two ways:
• A comfort rating
Levels of comfort are rated using one to five crossed forks and spoons for restaurants and one to five pavilions for hotels.
• Special distinctions for certain establishments
These include stars for the very best restaurants, Bib Gourmand and Bib Hôtel symbols for the best moderately priced food
or accommodation, and red forks and spoons or pavilions for especially pleasant establishments. The stars and the Bib
Gourmand symbols judge only “what’s on the plate,” meaning the quality of products, preparation and flavours, creativity or
respect for traditional recipes, consistency and value for money.
The Bib Gourmand rating was introduced in 1997 to highlight carefully prepared, moderately priced meals. This selection
has proven popular with readers, who appreciate the value for money. All menus are priced at less than £25 in the UK and
less than €36 in Ireland. Building on the success of the Bib Gourmand restaurants, Michelin further enhanced the Guide by
creating the Bib Hotel symbol, a similar rating system for hotels that offer a good night’s sleep at a reasonable price. The
new selection features quality, affordable accommodation for no more than £70 in the UK and €100 in Ireland.
E – The Stars
Certain restaurants deserve to be brought to the reader’s attention for the particularly fine quality of their cooking. These
establishments are identified by Michelin stars, which are awarded for the standard of meals served. As we often say: “The
stars are on the plate.”
* A very good restaurant in its category
The star indicates a good place to stop on your journey.
** Excellent cooking, worth a detour
Specialties and wines of first class quality.
*** Exceptional cuisine, worth a special journey
Diners always eat extremely well, sometimes superbly. The wine list features generally outstanding vintages. The
surroundings and service are part of this unique experience, which is priced accordingly.
Decisions to award stars are made collectively. All the inspectors who have evaluated a meal in a given restaurant during
the year present and support their opinions, based on their experiences and same-day reports. If no consensus can be
reached, the restaurant is visited again to justify the final decision, which is ultimately the responsibility of the Guide’s editor.
With regard to stars—and especially the three-star rating—the chef’s creativity, origins and personality can result in very
different cooking styles that cannot be compared. Some styles are more suited to one customer than another.
Inclusion in the Michelin Guide is completely free of charge. In addition, no restaurants or hotels are listed unless they have
given prior permission.
New Features in the Michelin Guide Great Britain & Ireland 2005
For 105 years, the Guide has constantly evolved with the times, adapting to developments in the hotel and restaurant
industries while responding to reader needs and to new ways of travelling. This has led to a greater range of themes
(identified by icons), the development of new rating to systems like Bib Gourmand and Bib Hotel, and the introduction of
special comments for each establishment.
This year, the Michelin Guide has been further enhanced, with the goal of serving the needs of today’s traveller. Whether
travelling for business, a weekend getaway, a family holiday, or an outing with friends, you’ll find the year’s best hotels and
restaurants in the Michelin Guide. Covering more than 20 countries across Europe, the Guide is intended to consistently
provide readers with greater comfort and enjoyment when travelling or dining out.
Two new symbols make their appearance in the guide for 2005:
- A particularly interesting wine list.
Within its category a particularly fine selection of wines based either on the size, quality or specialisation of the list, whilst
paying particular attention to the quality of the house wines and the choice available by the glass. Beware, however, of
comparing the list presented by the sommelier of a grand restaurant with that of a simpler establishment where the owner
has a passion for wine.
– Wellness centre.
A spa providing an extensive facility for relaxation and well-being
