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House Of Tides. Newcastle, Tyne and Wear. Isle of Eriska. Benderloch, Argyll. John's House. Mountsorrel, Leicestershire. Petersfield, Hampshire. Kinloch Lodge. Isle of Skye,. Kitchen Table at Bubbledogs.
Kitchen W8. Kensington, London. Covent Garden, London. La Trompette. Lady Helen at Mount Juliet Hotel. Thomastown, County Kilkenny. Locanda Locatelli. Marylebone, London. Lords of the Manor. Upper Slaughter, Stow-on-the-Wold, Gloucestershire. Reading, Berkshire. Martin Wishart at Loch Lomond. Loch Lomond, Dunbartonshire. Morston Hall. Holt, Norfolk. Langho, Blackburn.
Number One at Balmoral Hotel. Edinburgh, Midlothian. Nut Tree. Murcott, Oxfordshire. Ocean at The Atlantic. St Brelade, Jersey. St Helier, Jersey. Outlaw's at The Capital.
Outlaw's Fish Kitchen. Ox Belfast. Paul Ainsworth at Number 6. Peel's at Hampton Manor. Solihull, Birmingham. Pollen Street Social. Victoria, London. Restaurant James Sommerin. Restaurant Martin Wishart. Restaurant Story. Southwark, London. Restaurant Tristan. Horsham, West Sussex. Ritz Restaurant. Next step up the ladder is the position of the sous chef and finally you will reach the position of the chef. An amateur has to start their career even lower in the brigade as an assistant in the kitchen, washing dishes and working their way up till they can head the kitchen.
How you blend flavours, how you present each dish, how clean your kitchen are all important factors that matter to the Michelin inspector. The inspectors are anonymous and visit the restaurants a number of times before reaching their decision. Each and every time they have to have a flawless experience. That along with the cooking, the presentation of the dish and the harmony of the flavours in the dish decides the worthiness of an establishment. He wants out of the red guide book and to be done with one of the highest honors a restaurant can achieve.
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