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2014 Michelin Guide reveals best new stops for hungry drivers

Thu, 26 Sep 2013 00:00:00 -0700

MOTORISTS will soon be able to enjoy the very best food in the British Isles as part of their journeys, as Michelin has confirmed a launch date for its 2014 guide to Great Britain & Ireland.

The guide will be made available from October 4 as a book, for £15.99, and an Apple app for £5.99, giving drivers fingertip access to every Michelin-awarded restaurant, which in turn could make every long-distance drive a new culinary adventure.

Michelin first founded the guide in its native France, where at the time the motor industry was more widespread than anywhere else in the world. It gave the first age of motorists specific destinations to aim for to indulge their love for food alongside their new-found passion for driving.

Michelin’s highly experienced food experts visit restaurants and rate them on various aspects of their food, service and value, awarding a quantity of either Bib Gourmands for great value, high-quality establishments or the coveted stars for the outright finest cuisine.

The 2014 edition for Great Britain & Ireland features 15 new one-star venues, plus two that have been promoted from one star to two. There are also 27 newly awarded ‘Bibs’, which are awarded to eateries offering great food at less than £28 for three courses. The British guide now has 147 restaurants with Bib awards.

“We have never produced a GB & Ireland guide that provides our readers with such diversity and variety,” said Rebecca Burr, Editor. “Fantastic B&Bs, wonderful pubs, stylish hotels, world class restaurants and great value eateries – we have them all in our guide.

“In the last year we’ve seen the rise of relaxed counter dining but also the opening of some big brasseries. Dining is becoming a less structured, less formal affair and opening times and menus are more flexible to reflect the way we live our lives.”

Also published on the same day is the Michelin Guide London 2014, which offers expanded text on the capital’s best restaurants.


By Press Association reporter