The Michelin Guide. An annual publication of almost mythical status that can, quite literally, make or break the fortunes of a restaurant. Each year the catering industry holds its breath in anticipation of the latest edition – how many new stars this year? How many three-stars? Will anyone lose their stars? Some chefs have become […]Read More The Death of Michelin.
A few months ago I was fortunate enough to be invited to a tasting lunch at L’Enclume. I say ‘fortunate’ because not only does L’Enclume have a sterling reputation (2 Michelin stars, 5 AA Rosettes, four-times consecutive winner of Good Food Magazine‘s ‘Best Restaurant in the Country’) but also because somebody else had offered to pay for it, […]Read More L’Enclume