09 February 2026
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Following The MICHELIN Guide Ceremony for Great Britain & Ireland 2026, now is the perfect time for the Inspectors to look back on a brilliant year in food. We asked the team to tell us about some of the most memorable dishes they enjoyed in the past year. This could be something that told a story which resonated with them, something that showcased an unusual technique or, most importantly, something they just found simply delicious.
Hand-Dived Scallop, Citrus Beurre Blanc and Kristal Caviar – Alain Ducasse at The Dorchester, London
“A classic Ducasse dish, this particularly excellent version lingered long in my memory. The plump Orkney scallop was served in its shell and had been cooked to perfection, lightly seared and retaining its buttery texture. The caviar was presented in a silver chalice bowl, with a generous portion that was mixed tableside with the subtly citrus-infused beurre blanc – together they enhanced the scallop beautifully. The addition of dry ice flavoured with seaweed was inspired, its aroma instantly made me feel like I was sitting by the harbour.”
Wazwan – Opheem, Birmingham
“Based on the famous Kashmiri feast wazwan, this playful version had been reimagined by Chef Aktar Islam as a modern bread course. A very neat, crisp, laminated paratha had an almost croissant-like texture and was served with a bowl of torn hogget that had a wonderful natural flavour. The meat was enhanced by a creamy spiced sauce made from lentils and pulses, while a third element came in the form of a hogget belly skewer that had been lightly charred. A cup of meaty hogget gravy deepened the flavours even further.”
Lightly Cured Hand-Dived Scallop, Tomatoes From Our Polytunnel and Their Essence – Forest Side, Grasmere
“At the heart of this dish was the excellent scallop, lightly cured in white soy and chopped into a 'tartare' that melted in the mouth – but it was the detail in the garnish that really stood out for me. Tomatoes grown in the polytunnel were presented three ways: as a rich fondue; dried overnight in the residual heat of the oven; and as a tomato water that had been muddled with homemade tabasco using their own chillis and Worcester sauce made using leftover bread. It was the epitome of the detailed, ingredient-driven cooking from Chef Paul Leonard.”
Banga: Barbecued Turbot Fillet with Palm Nut Cream and Green Crab Sauce, Salsify – Chishuru, London
“A perfect example of Chef Adejoké Bakare’s cooking, this dish had a comforting core and a dash of creativity. Two pieces of top-notch turbot had been precisely cooked and finished on the barbecue for extra smoky flavour. Sticks of roasted salsify and a daikon brunoise added complementing tones, while the star of the show was the sublime palm nut and green crab sauce. Powerful yet measured, creamy yet light, it balanced salty, spicy, smoky and fermented notes wonderfully. Pickled cucumber with a little jalapeño added freshness.”
Hay-Aged Anjou Pigeon, Scottish Girolles, Vadouvan, English Cherry and Sauerkraut – The Ledbury, London
“First, we were presented with the pigeon crown, which had been aged for seven days and cooked over juniper branches. While it was being plated, we were left with a tiny croustade filled with liver parfait and confit wing. The meltingly tender breast then arrived, accompanied by an inventive sauce flavoured with green peppercorns and cherry kernels. The bitterness of baby turnips and warmth of a vadouvan sauce added further layers. I have had very few pigeon dishes like this, where the expected richness comes alongside such contrasting freshness. To finish the nose-to-tail serving was a skewer of the pigeon heart, liver and confit leg.”
Sticky Toffee Pudding, Miso, Our Sour Cream and Arabica Coffee – JÖRO, Oughtibridge
“One of our new MICHELIN-Star restaurants for 2026, this dish showcased all the skill and refinement of Chef Luke French at JÖRO. Not just your usual sticky toffee pudding, this had been infused with coffee and a miso caramel to add extra depth to the flavours. The result was a boldly flavoured sponge with all the sweetness I expected, yet nicely tempered by the sharpness of the cream. The size of the dish was a key element in its success, proving to be a satisfying but not overwhelming end to the tasting menu.”Hero Image: The wazwan dish from Opheem that was one of our Inspector's dish of the year. © TH Photography/Opheem
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