Posted by Laura Williams
4th February, 2021

Insights michelin guide highlights sustainability 2021 Insights michelin guide highlights sustainability 2021

Michelin Guide Great Britain & Ireland 2021 highlights sustainability with new Green Michelin Star.

In the face of a global pandemic and three UK national lockdowns, the hospitality industry has faced huge challenges over the last year. But it’s not all doom and gloom; the Michelin Guide has taken new steps towards sustainability with the new Michelin Green Star for restaurants in England, Scotland, Wales and Ireland. This year twenty-three restaurants were awarded with the new green accolade for 2021.

Insights michelin green star Insights michelin green star

This award highlights restaurants who are leading the way for sustainable practices in the hospitality industry. They strive to raise the bar on both their ethical and environmental standards, working with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.

Many Michelin Green Star restaurants work directly with local growers, farmers and fishermen; forage in hedgerows and woodlands; grow plants and rear animals; and use regenerative methods such as no-dig vegetable gardens and successional cover crop growing. They also often contribute to local, national or global charities and take their business practices a step further by ensuring a good quality of life of their staff.

Daylesford Organic Farm Gloucestershire restaurant is one of the twenty-three to be awarded the new Green Star by the Michelin, covering The Old Spot Restaurant, The Trough Café and The Legbar, which are all at the Daylesford Farm in the Cotswolds. A well-deserved award for pioneering farm founder, Carole Bamford who sowed the seeds almost 40 years ago, when she first recognised the importance of organic farming.

The food and drinks served in all Daylesford’s restaurants show organic produce from the farm, on its very doorstep. Fresh, seasonal fruit, vegetables, herbs and salad leaves are harvested from the Market Garden, award-winning cheeses are made by hand in the Creamery, loaves baked the traditional way in the Bakery, salmon smoked by artisans in the Smokery, and meat raised from free-range, slow-grown animals that roam the farm’s organic lands.

Gwendal Poullennec, International Director of the Michelin Guides, said, “Launching a brand-new distinction dedicated to sustainable gastronomy shows that our recognition of restaurants goes beyond the search for the best cooking. It enables us to also turn the spotlight on those with a great sense of responsibility towards the environment.”*

It’s about time that the hospitality brands striving to help build us a better future, receive full recognition – an example for many other to follow. We can’t wait to be able to get out and eat out, at inspirational Michelin Green Star restaurants like those at Daylesford’s Gloucestershire Farm soon.