Announced a day early due to a leak, as usual Michelin is keeping everyone on their toes! There have been 15 new entries into the Michelin Guide 2016 and two new 2 stars. The Staff Canteen has been catching up with today's winners.
New two stars:
Nicolas Bierry, general manager at UMU
"The team have been working so hard for the last 11-years I’m still shaking! It’s great for the team and I’m sure the next few months will be tough for us but we are all very proud."
New one stars:
Kenny Atkinson and Danny Parker, House of Tides, Newcastle
"We're over the moon because we've taken it from absolutely nothing, the building has never been a restaurant before, in Newcastle which is not renowned for food, and we took a big risk and a massive gamble.
"I understand now when chefs have built their restaurant from scratch and achieved a star, how much sweeter it is and satisfying it is to achieve it.
"Northern restaurants have been over looked for such a long time, it's not a case of Michelin have deliberately done that but a case of the north east clientele being ready for a Michelin star - I think the answer now is yes.
"It's just been an amazing year, top 100 in the Restaurant Awards, 46th best restaurant by The Square Meal, Best Newcomer at The Cateys - I look at what we do and the food isn't as fine dining as I used to do when I was younger but it's a great environment. The star has just capped off a phenomenal year for us."
Danny added: "I'm literally speechless! The whole team have put so much effort into the last 18 months and it's unbelievable. I think I was a small child the last time Newcastle had a star!"
Michael O'Hare, Man Behind The Curtain, Leeds
"I thought the food was up to Michelin standard but it was still a surprise and the rest of the team are stoked!
"It's something I've always wanted but I don't think you can cook for a Michelin star, you have to cook your own food and then it has to be at that standard but it's not for me to decide.
"I think we can do better than the star, I don't think anyone's goal is to stay at the same level we want to progress further and it's not the end goal, not by a long shot."
Tom Kemble, Bonhams
"I'm absolutely delighted! Its been a great team effort over the last 12 months to keep standards high. I was hoping for something as I guess all chefs do but to find out today, in the middle of service, I was a bit shocked.
"Moving forward I'm confident, we have 24 cover restaurant and I have good control over the quality of my ingredients, so I know I can keep doing what I'm doing and keep pushing forward."
Billy Boyter, The Cellar Restaurant
"I found out on Twitter and I’m in shock, it’s amazing, I’m so happy for all the team; we’ve only been open for 18-months to achieve this in such a short space of time is just not something we expected.
"We just focus on the customers by keeping them happy, hopefully this may deliver more trade in the winter months as we are so seasonal here. We’ve been really happy with how we’ve progressed since we opened and we just want to keep progressing."
Restaurateur Michael Deane and head chef Danni Barry, Eipic
“There are some really exciting things happening in food in Belfast and I’m so thrilled to be a part of putting the city back on the Michelin map! I trained under Michael Deane whom I have long admired, before working in England for Michelin starred chef Simon Rogan, so I jumped at the chance to head up the Eipic kitchen. I love doing what I do and the Michelin star is a fantastic homecoming gift!"
Michael added: “When we opened last year I wanted to bring the high-end market that has almost disappeared back to the city and I stated then that I would like to see three or four Michelin stars in Northern Ireland over the next few years. Now the city has 2 stars again we are undoubtedly on the up and I would like to offer my congratulations to the team at OX for their success as well.”
Stephen Toman, OX
"My hands are still shaking! It's fantastic for the team, the restaurant and Belfast as a city. Lots of chefs leave Belfast to work in Michelin restaurants now they can stay, I’m so delighted.
"I always looked up to Michelin so for us and the city I’m delighted."
Mickael Viljanen, The GreenHouse
"Delighted for the team - all the hard the hours they put in, I did think it might never come!
"We’ve stabilised the food, perhaps it’s a bit calmer, but still based around the best produce we can get."
John Campbell, The Woodspeen
"We're delighted it's a great team effort. It came as real surprise and the team don’t know yet.
"As a new business our focus has been on the customer and while we are delighted it has to business as normal."
John Duffin, John's House
"We are delighted. We’ve only been open for 9-months, we felt the food was good and we working towards getting better. Nearly all the produce we use comes from our farm, the vegetable we pick never go in the fridge, and that is key for us.
"Hopefully this will encourage more lunch trade for us and equally help us attract and retain staff."
Merlin Labron-Johnson, Portland Restaurant
"We never opened the restaurant with a view to gaining a star.
"We are a very relaxed causal restaurant, our focus has always been on cooking great food; so gaining a star in eight months was very unexpected, it’s a great result for everyone in the team."
James Lowe, Lyles (He is in Mexico today doing a dinner at Rosetta) 
"Tacos and tequila for breakfast to celebrate! I might never come back! In all seriousness though, a massive thanks to all those who’ve worked at the restaurant and have helped in this achievement.
"I’m currently getting ready for a dinner I’m doing in Mexico City and am most proud that I’m able to do something like this away from the restaurant. Thanks to such an amazing team in London. Lots of love and tacos from Mexico City."
