Icons of the UK restaurant scene and exciting new additions were celebrated in the 2024 Michelin Guide for Great Britain and Ireland, with an impressive thirty-one restaurants awarded new stars during the ceremony in Manchester. Eighteen made it into the guide with one, five made the leap from one to two, and Brooklands by Claude Bosi, at The Peninsula in the capital, jumped straight to two stars. And then came the news that Brett Graham's The Ledbury in London had become the ninth restaurant in the UK to earn a third star, just twelve months after it reclaimed its two stars in the 2023 guide (they had been lost to a Covid-related closure which made it ineligible for Michelin inspection). 

Restaurants which earned their first star included Tomos Parry's Soho spot Mountain, the successor to his hugely successful Brat, Yannick Alléno's London debut Pavyllon and Dan Cox's sustainable restaurant Crocadon. Two brilliant West African restaurants also claimed their first stars – Ayo Adeyemi's Akoko and Adejoké Bakare's Chishuru, both in the capital. In total, eleven of the new starred restaurants were in London, though Cumbria added two more to its fast-growing number and three were awarded in the Republic of Ireland. Elsewhere, Michelin's continued focus on sustainability saw six new green stars announced, including for Annwn Restaurant in Pembrokeshire, where chef Matt Powell has built a reputation for hyper-seasonality, celebrating local suppliers and foraging from his surroundings.

Several restaurants lost their stars, though many were due to closure; Michel Roux's two-star Le Gavroche, for example, which shut its doors in January after fifty-six years, as well as Marcus Wareing's Marcus at The Berkeley, which had been in the hotel for twenty years before calling it a day in December 2023. Others which fell into this category were The Clock House, The Raby Hunt, Eipic, Pensons, SY23, Ichigo Ichie, The Man Behind The Curtain, Aimsir, The Cellar, Restaurant Fraiche and Carters of Moseley, which is currently moving site. Elsewhere, both Hakkasan Mayfair and Hakkasan Hanway Place lost their stars, along with salt by Paul Foster, Barrafina Dean Street, Leroy, Paco Tapas and The Cellar.

Below, we've taken a closer look at all the new additions to the Michelin guide. For the full list of 2024 results click here and for a map of the stars, head this way. 

It's an exclusive club, but The Ledbury became the latest restaurant – and only the ninth in the country – to hold three Michelin stars in the 2024 guide. It came just twelve months after the restaurant reclaimed its two stars in 2023, having lost both after a Covid-related closure from 2020 to 2022 made it ineligible for inspection. The Notting Hill restaurant has long been known as one of the capital's finest since opening in 2005 as a sister restaurant to Phil Howard’s now-closed The Square. Headed up by Australian chef-patron Brett Graham, it received its first star a year after opening, holding onto both until the 2021 guide, by which point it had closed. Alongside Brett in the kitchen is head chef Tom Spencerley and sous chefs Harry Corder and April Partridge, who won the Roux Scholarship in 2023. Brett and The Ledbury have become known for seasonal, thoughtful cooking rooted in a mastering of classic French technique, and we're not surprised that inspectors deemed it worthy of the top honour. 

Making the leap from one to two stars is no easy task, and going straight into the guide with two is even trickier. But that's what Claude Bosi and Francesco Dibenedetto have achieved at rooftop restaurant Brooklands, which sits atop The Penninsula overlooking Hyde Park, with an interior which pays homage to British aviation and motorsport. It's a relative newcomer to the capital, but when it opened in October 2023 we knew Michelin inspectors would soon be knocking, and they certainly seem to have been impressed by its menu, which blends the best of British ingredients with classic French technique.

Mayfair's Gymkhana has become one of just two Indian restaurants in the UK to receive two Michelin stars (the other is Opheem, which also received its second this year). Led by executive chef Siddharth Ahuja, it has long been a mainstay of the capital's dining scene, having opened in 2013 and been awarded its first star the following year. It's inspired by the elite private clubs of India, with cooking which is based on traditional Indian recipes seen through a contemporary lens.

Having been given its first award last year, Terre has made quick work of a promotion to two in the 2024 guide. It was the only new two-star restaurant announced in Ireland this year, and now sits alongside Dede as the second two-star in County Cork. At home in the beautiful Castlemartyr Resort, chef Vincent Crepel (who has the likes of Arzak in San Sebastian and the Swiss Hotel de Ville Crissier on his CV) gives diners a relaxed, leisurely experience at Terre, moving from one space to another as the menu unfolds. Dishes are often finished table side, with modern French cooking meeting bold Asian flavours.

A new two-star restaurant was also announced north of the border in the form of chef Mark Donald's The Glenturret Lalique. At home in The Glenturret Distillery (Scotland's oldest working whisky distillery), it's probably no surprise that there are some excellent aged malts on offer, as well as a whisky tasting selection. Its menu is inspired by The Glenturret and wider Scottish culinary landscape, with an emphasis on luxury – ingredients including lobster, caviar and Wagyu beef are weaved throughout its dishes.

We weren't surprised to hear that Jonny Lake's Trivet had been deemed worthy of a leap to two stars by Michelin. Its unpretentious twist on fine dining first arrived in London Bridge in 2019 and quickly made waves. Inspectors gave it one star in 2022, and have now followed up with a second. A partnership between Fat Duck alumni Jonny and sommelier Isa Bal (who was a previous winner of the Michelin Sommelier Award), the restaurant has become known for robust flavours, expert precision and world class wines. 

Birmingham has welcomed its first ever two-star restaurant with Opheem's promotion. Its chef-owner Aktar Islam was born and raised locally and has long been a champion for the area and its chefs (you can see his guide to Birmingham here). At Opheem, diners enjoy snacks and a drink in the bar before moving into its sleek dining room, which is backed by an impressive open kitchen. Its cuisine is progressive Indian; a journey through India with dishes which are rooted in authenticity but given an entirely modern slant (the menu tells diners which traditional recipe the course is inspired by and where it originates).

mýse has been recognised with a star less than a year after opening in the North Yorkshire village of Hovingham in June 2023. It's a partnership between chef Josh Overington and his sommelier wife Victoria; the pair previously ran modern European restaurant Le Cochon Aveugle in Walmgate for nine years. With a CV that includes roles at The Waterside Inn and Pavillon Ledoyen in Paris, it's no wonder Josh's cooking has so quickly impressed inspectors. The restaurant champions small-scale producers and farmers who prioritise regenerative farming. Local meats are dry-aged and cured in-house, their charcuterie is home-made and ingredients are foraged and fermented for their creative cocktails.

It was only a matter of time before Tomos Parry's second venture, Mountain, was awarded a star. His debut restaurant Brat has become one of the capital's most popular spots, a regular feature on best restaurant lists and itself a star holder. At Mountain, Tomos brings his signature Basque-Country-meets-Wales, wood-fired style to a bigger space in Soho, with the whole lobster caldereta having fast become its signature dish. The rest of the menu, overseen by head chef Josean Balotin, celebrates relaxed cooking, using simple techniques to get the best out of beautiful ingredients.

The Gordon Ramsay Group added another Michelin star to its ranks in the 2024 guide, this time at 1890 by Gordon Ramsay at The Savoy. Named after French chef George Auguste Escoffier, who joined the famous hotel in 1890 and whose legacy includes creating the Escoffier kitchen brigade system, its menu also takes inspiration from its namesake, with executive chef James Sharp overseeing refined, beautifully executed classics such as bouillabaisse à la Marseillaise.

Cumbria was already home to the country's most Michelin stars outside of London, and it now has another one thanks to Cedar Tree by Hrishikesh Desai (who previously held a star at his now-closed HRiSHi) at the pretty Farlam Hall Hotel in the north the county. The menu is a meeting point between the chef's Indian heritage and stunning produce from the estate's kitchen garden, polytunnels and beehives, resulting in elegant dishes with clever, complex spicing.

With fifteen stars already to his name, it was probably a given that French chef Yannick Alléno would at some point win one for his London debut, Pavyllon and it's happened within just a year of opening. The outpost is at home in The Four Seasons Hotel and is another relative new opening, having joined the capital's culinary scene in July 2023. There, Yannick and head chef Benjamin Ferra Y Castell blend French technique with global influences and the elements that have long underpinned Yannick's style; his love of fermentation, extraction and creating perfect sauces.

One of the Republic of Ireland's three new stars announced in the 2024 guide, The Bishop's Buttery was given its first star this year after reopening in 2022 following a refit. It's at home in the cellar of Palladian beauty Cashel Palace Hotel, where culinary director Stephen Hayes and restaurant head chef Stefan McEnteer showcase the best of contemporary Irish cooking with a particular focus on Tipperary's rich larder. 

Dorian in Notting Hill might have built a reputation as a laid-back neighbourhood spot, but its cooking has been deemed worthy of its first Michelin star by inspectors. Having sharpened his impressive skills working under the likes of Bjorn Franzen, James Knappett and Jeremy Chan, head chef Max Coen leads a small plates menu where ingredients like dry-aged côte de boeuf and oysters are given the space to shine in dishes which require huge skill but avoid being overcomplicated.

Wood-fired cooking might be a go-to for today's chefs, but Humo in Mayfair takes it to another level. The restaurant is based around a four-metre-long grill and doesn't use electricity or gas as fuel – instead, executive chef Miller Prada has developed a deep understanding of how different kinds of wood alter taste, with some dishes using multiple types to create a complexity of flavour. Different sections on the menu – ignite, smoke, flame and embers – separate ingredients by how they are affected by fire, and there are influences from Colombia, where Miller was born, and Japan, shaped by his time with mentor Endo Kazutoshi.

In 2023, Dan Cox's Crocadon was given a Green Star in recognition of its painstaking efforts to make both the restaurant and the 120-acre farm on which it's based sustainable. This year the chef's cooking, in particular his considered, innovative approach to showing the farm's produce at the best it can be, has also been recognised. With a career spent in the kitchens of The Greenhouse in Mayfair and Simon Rogan's now-closed Fera at Claridges and L'Enclume, it's no wonder Dan is producing such sophisticated plates. A fierce proponent of regenerative farming and soil health, all his produce is organic and he preserves what can't be used immediately through the likes of fermentation and smoking.

Perched next to the sea on the west coast of Ireland, Homestead Cottage is nestled in a 200-year-old cottage and about as rural as Michelin-starred dining gets. Dinner often begins with drinks on the terrace, before guests head into the welcoming and incredibly homely main restaurant. The seven-course tasting menu changes daily depending on what is at its best. Robbie and Sophie McCauley sum up their ethos as buying local, using organic and regenerative produce, paying a fair price to suppliers – and understanding that sometimes things go wrong.