The MICHELIN Guide Ceremony for Great Britain & Ireland 2025 brought with it a wave of exciting news about the best restaurants in the country. What mustn’t be overlooked, however, is just how many incredible eateries our Inspectors have added to The Guide throughout the past year. While distinctions like Stars and Bib Gourmands are only revealed at our annual ceremony, new restaurants are added to the selection every month as the Inspectors find new top-level dining options all over the UK and Ireland.
Here, we take a look at some stand-out restaurants you may have missed from the past 12 months, before diving into the full list of every restaurant added to The MICHELIN Guide – all 145 of them.
Lan y Môr boasts one of the best locations in the UK. © Aaron Williamson
Lan y Môr – Saundersfoot, Wales
Of all the restaurants added to The MICHELIN Guide this year, Lan y Môr might have one of the very best locations. Overlooking Saundersfoot Bay, it’s a beautiful spot at any time of year, but come in summer and you’ll benefit from the ideally placed enclosed terrace. The cooking naturally features some locally landed seafood on the accessible menu, but Welsh ingredients from pork to truffles may also make an appearance.
FIFTY TWO provides an innovative and distinctive restaurant in the grounds of the Rudding Park hotel. © Olivia Brabbs
FIFTY TWO – Harrogate, England
FIFTY TWO is not like your average restaurant. For starters, it sits within the grounds of the Rudding Park country house hotel, yet also occupies a set of converted shipping containers. This confluence of rural idyll and industrial chic makes for a stylish setting, while inside communal tables allow you to get to know your fellow diners. The cooking is led by the kitchen garden’s produce and a dash of theatre is never far away – as ‘Dessert Island Discs’ playfully proves.
Tassili is the latest addition to The MICHELIN Guide’s restaurant selection in Jersey. © Andy le Gresley
Tassili – Saint Helier, Jersey
Those looking for a touch of luxury in their Channel Islands summer holiday should head straight for this elegant restaurant at the edge of St Aubin’s Bay – where the décor is as sumptuous as the produce. Jersey and its larder are key inspirations for the menu, whether that’s in the form of beef or lobster, and the kitchen treats these top-notch ingredients with suitable skill – and the occasional creative streak.
Bucks Head – Dundrum, Northern Ireland
A historic pub has been given a smart makeover – with new bedrooms on the way soon – in this County Down village. The cooking is proudly Northern Irish, using produce like Mourne lamb in straightforward, generous dishes. Our Inspectors were particularly impressed by the signature seafood chowder, packed full of flavoursome fish and shellfish. There’s a heartwarming circularity to the place too, as Chef-Owner Alex Greene is from the area and his first job was in this very pub.
Rare has given a welcome boost to Ireland’s Indian restaurant scene. © Miki Barlok
Rare – Kinsale, Republic of Ireland
Rare’s addition to The MICHELIN Guide was wonderful news for Ireland’s Indian food enthusiasts. It’s the region of Tamil Nadu which is the focus here, fused with fine produce from the surrounding West Cork larder. The best dishes on the tasting menu showcase the kitchen’s ability to put their own spin on the classics, such as a take on a chicken Malai curry that our Inspectors loved.
Hero Image: © Botanical Rooms
