LONDON: Clare Smyth and Helene Darroze have both clinched three Michelin stars for their restaurants Core and Helene Darroze at the Connaught in London.
Clare Smyth thanked the Michelin guide for recognising the hard work during such a tough time and thanked the team for all their dedication and hard work. “We couldn’t have done it without our amazing farmers, suppliers, our guests and everyone who has been on the journey,” with us said the chef who has been winning accolades after accolades for her London restaurant Core.
On the other hand, this will be a January to remember for French chef Helene Darroze. After clinching two Michelin stars for her restaurant Marsan in Paris, she did one better going for three at her Helen Darroze Restaurant at the Connaught in London.
“I cannot find the words to describe my emotions and happiness. I cannot find the words to say how proud I am of my team. Guys we did it. We did it,” she said.
The Michelin Guide announced the new Michelin Guide results at an online event on Monday evening.
Clare Smyth became the first ever female British chef to receive the accolade for her own solo venture Core.
Three restaurants were awarded two Michelin stars. Da Terra, Story and A. Wong, the first Chinese restaurant to win this accolade in the UK.
There are also 17 new 1 Michelin star restaurants in the UK, mainly outside London.
The tyre company also rewarded 23 restaurants with a Michelin Green star.
Meanwhile Kray Treadwell, owner of 670 Grams was awarded the Michelin Young Chef Award Great Britain and Ireland.The award celebrates outstanding promise in chefs under 30.
670 Grams opened in August 2020 with a three month waiting list. Named after the weight of his daughter when she was born four months prematurely, the 16-cover restaurant offers a set 10 course tasting menu
Kray, said, “To say I am thrilled to receive this award is an understatement. 2020 was something of a rollercoaster; from opening 670 Grams in the middle of a pandemic to welcoming my son into the world. To start 2021 by being recognised by the MICHELIN Guide in this way is a dream come true.”