Michelin Guide 2017: reactions from the winners

Tom retained the Michelin star at Nathan Outlaw’s London restaurant after taking over from acclaimed chef Pete Biggs.

‘It’s a massive life change to come up from Cornwall, but I’m lucky because I have Nathan who’s a great mentor and helped me out during the adjustment. I’m so happy about the star and just glad we kept going with what the guys started at The Capital before me. I wasn’t just nervous this morning – I’ve been nervous every morning for the past year! Everyone says to not worry about Michelin but I wouldn’t be doing what I’m doing if I wasn’t concerned about it. I was left in great stead, by people like Pete Biggs before me, and now I want to carry that on, keep pushing and keep moving forward.’

After ten years of opening and running the kitchen at Clapham’s Trinity, Adam’s hard work has finally been rewarded with a Michelin star.

‘After so long it feels so great to get a star, especially after the refurb at the restaurant last year and focusing on being the best we possibly can be. I said to the guys if we don’t get a star this year them I’m all out of ideas, but to have that endorsement from the most trusted food guide in the world after ten years is great. It’s always nice to be told you’re doing the right thing, and it gives you confidence to push forward and I’m just so proud of my team, suppliers and business partners.’

After years at L’Enclume under Simon Rogan, Kevin’s passion for foraging has manifested in Forest Side, a Cumbrian restaurant focusing on local produce. He was awarded a Michelin star less than a year after opening.

‘I’m really shocked to be here. Forest Side has only been open seven months so we’re just so happy. My team have done a grand job this year and I’m so proud of them. As a chef Michelin is always in the back of your mind, but because we’re so new I wouldn’t have been disappointed if we didn’t get one, but to actually get it is amazing and a bit of a shock. I’ve had a good handful of mentors throughout my career which helped, but now it’s about maintaining that standard. When we get that out of the way it’s time to push forward – I’m not one to stay still, so I want to push it as far as I can.’

The one new two-starred restaurant in the Michelin Guide 2017 was Durham’s Raby Hunt, with self-trained chef James Close in the kitchen.

‘It’s unbelievable. We’ve only been open seven years and I’ve never had any formal training as a chef – to be the only new two star for 2017 is amazing. I knew we were on the cuff of two stars as we try to be original and creative, but it was a surprise to actually get one. We’re so much better this year than the last but that’s what happens when you’ve only been open for seven years; the same dish gets refined over and over. For example, we have this raw beef dish which was nowhere near as good last year as it is now. It’s all about refining it and making it the best quality it can day.’