The virtual event was a celebration of the culinary talent in the UK and Ireland. CORE by Clare Smyth and Hélène Darroze at The Connaught were promoted from two michelin stars to three. This brings the total number of three starred restaurants in the UK and Ireland to seven.

At the Craft Guild of Chefs Awards in 2018 Smyth’s restaurant CORE won ‘New Restaurant of the Year’.

One of the Michelin inspectors favourite dishes at CORE included:

• Isle of Mull scallop tartare with sea vegetable consommé. 
  A divine, full-flavoured, silky diced scallop, beautifully presented on a large scallop shell and surrounded by a raised bed of seaweed. Natural aromas and flavours transport you to the sea and the light sea vegetable broth spiked with herb oil has layer upon layer of flavour.

In October 2019 Hélène Darroze at The Connaught reopened its doors after a two-month full refurbishment and modernisation.

One of the Michelin inspectors favourite dishes included:

• Wild sea bass, champignon, walnut, lardo di Colonnata and Douglas pine
  Slices of lightly cured sea bass assembled in a delicate mille feuille of chestnut mushrooms and lardo – the richness of the mushrooms and the saltiness of the lardo perfectly complement the fish. On the side, walnut purée, mushroom broth and Douglas pine provide a delicious accompaniment and add depth of flavour.

Two restaurants, A.Wong and Da Terra, were promoted to two Michelin stars, taking the total number of two-starred restaurants in the UK and Ireland to 20. 

Seventeen new restaurants in the UK and Ireland were awarded one michelin star, taking the total number of one-starred restaurants to 158.