The results are in! Pause to read ⭐️ The 2026 edition of the Michelin Guide UK & Ireland has landed – here are all the new restaurants who have won a coveted one, two or three Michelin stars; if you want the full list, head over to the link in bio. Huge congratulations to all the chefs (and their teams) for making the list. And if you feel like bringing a little Michelin magic into your own home, we have thousands of recipes which show you exactly how to do it. @thepullmanrestaurantgalway @angel
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The results are in! Pause to read ⭐️ The 2026 edition of the Michel…
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FacebookGreat British Chefs
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This isn’t your average potato bake. 🔥 Scalloped @nanna_tate potato layers, cheesy miso béchamel, and gochujang honey crackling for that perfect spicy crunch. We haven’t stopped thinking about this one. 😝 Find the full recipe via the link in our bio. | Great British Chefs
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This isn’t your average potato bake. 🔥 Scalloped @nanna_tate potato lay…
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Taste buds: stimulated 😮‍💨 Golden Hasselbacked @nanna_tate potatoes, melted Taleggio, crispy bacon, pickled onions, and that fiery Scotch bonnet gravy… dangerous. An absolute knockout. 🔥 Find the full recipe via the link in our bio. | Great British Chefs
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Taste buds: stimulated 😮‍💨 Golden Hasselbacked @nanna_tate potat…
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China’s culinary history is one of the oldest in the world. See how anthropologist Mukta Das and Michelin-starred chef Andrew Wong work together to bring China’s rich traditions and food cultures to life through a series of recipes... https://www.greatbritishchefs.com/features/chinese-food-history-culture-introduction | Great British Chefs
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Taking cues from two regional dishes (smoky pork with dried fruit and pillowy potato dumplings) this Polish dish by top chef @kuba_winkowski is a comforting taste of Silesia, inspired by our visit earlier this year with @polandtravel_uk 🇵🇱✨ You can check out the full recipe through the 🔗 in our bio. | Great British Chefs
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Sticky glazed pork belly with apple sauce, crispy quaver, and brassicas with @sarsonsuk 🥬 In this recipe, @tommybanks brings serious depth to a rich cut of British pork belly by balancing it with a sticky glaze made from reduced Sarson’s Malt Vinegar and sugar. Served with apple sauce, a crisp pork quaver, and gently cooked brassicas finished with a sharp hit of Sarson’s, this dish is the perfect harmony of richness, acidity, and texture. Sarson’s Malt Vinegar is essential here for the complexi
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