“I’d rather be a strong two star than a weak three star restaurant” says Michelin starred chef Andrew Fairlie

The  Staff Canteen

Scotland’s only two Michelin starred chef, Andrew Fairlie has confessed he’d rather have two stars than three in the soon to be unveiled Michelin Guide UK 2018.

A week today the Michelin Guide UK 2018 will be announced at a live event in London recognising restaurants that have impressed the Michelin inspectors over the past 12 months.

Speaking to Stephen Jardine from the news site The Scotsman, Andrew Fairlie admitted: “My aim was always to have 2 stars and that is our benchmark. We are comfortable working at that level day in and day out. I want to go to bed at night knowing exactly what we can deliver. I’ve always said, I’d rather be a strong two star than a weak three star restaurant any day.”

Andrew Fairlie was the first ever winner of the Roux Scholarship in 1984. His eponymous restaurant located within Gleneagles hotel near Auchterarder, Perth and Kinross, Scotland was awarded two stars in the Michelin Guide in 2006 five years after opening. It is currently the only restaurant in Scotland to hold two stars.

With no new stars awarded to Scotland last year, all eyes are on the 2018 guide with hopes more restaurants will appear in the guidebook.

Last week renowned French chef Sebastien Bras asked for his three coveted Michelin stars for Laguiole, to be taken away due to the pressure he faced retaining the accolade.

Speaking to AFP the chef said: “You’re inspected two or three times a year, you never know when. Every meal that goes out could be inspected. That means that, every day, one of the 500 meals that leaves the kitchen could be judged.”
Claire Dorland Clauzel, a member of the executive committee, said the decision would first need to be considered before coming to a final resolution.

With the release of the UK guide not far away we want to know your thoughts on Michelin. Please let us know what you think in the comments below.

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The  Staff Canteen

The Staff Canteen

Editor 25th September 2017

“I’d rather be a strong two star than a weak three star restaurant” says Michelin starred chef Andrew Fairlie