The latest accolade has been welcomed warmly by the team at The Dysart Petersham, which includes Managing Director Barny Taylor and Head Chef Kenneth Culhane. Barny, who was among guests at the ceremony at Manchester’s Midland Hotel, said: “The Dysart Petersham prides itself on its commitment to culinary excellence, its first-class levels of service, and its innovative menus. While being a great honor, our recognition by Michelin also reinforces that our focus on classical training and skills, superb ingredients, and going the extra mile is the only approach.” Meanwhile, retention of the Michelin star is particularly welcome as the restaurant – which also holds three AA rosettes – has focused on maintaining the very highest standards while placing sustainability and its environmental goals at the very heart of its activities.

Kenneth Culhane explained: “Diners at The Dysart Petersham have come to expect the very finest ingredients and service, but our commitment to quality runs in parallel with the kitchen’s deeply felt green principles – whether by sourcing ingredients locally and seasonally, reducing our waste, cutting our consumption of resources, linking with sustainable suppliers or minimizing our carbon footprint in any way practicable.” He added: “We’re extremely proud to have been recognized by Michelin at a time when we’re also focusing on everything from foraging locally and growing more of our own ingredients to reducing our energy and water use and cutting day-to-day waste. It’s vital to pursue the highest standards while also living and working thoughtfully, responsibly, and well.”

The recognition by Michelin continues an excellent start to 2024 for The Dysart Petersham, which was named last month among London’s top 30 restaurants by SquareMeal, following reviews of more than 7,500 London and UK restaurants and bars. The market-leading, independent restaurant commentator also complimented the Dysart Petersham’s “thrilling cooking” and menus that were “technical, precise, with an eye for tradition as well as modern twists”. Elsewhere, the prestigious Harden’s guide – which lists the UK’s “most notable restaurants” – has ranked the food at The Dysart Petersham as “exceptional”, with a rating of five out of five. In its 2024 listing for the restaurant, Harden’s highlighted the “unique” venue and the “absolutely stunning” building. It praised Kenneth Culhane’s “superb cooking”, which was described as being “inventive within the boundaries of modern British cuisine”.

The Dysart Petersham has also been praised repeatedly by renowned independent food writer and critic Andy Hayler, who has been reviewing the world’s top restaurants for the past 30 years. He recently rated the restaurant as among the very best in London, with its 17-out-of-20 score bettered only by The Ritz. In its most recent review of The Dysart Petersham, Andy Hayler’s restaurant guide described it as a “hidden gem on the London dining scene”. The Dysart Petersham’s reputation has also been reinforced by Senior Sous Chef Kamil Nowak being named the UK winner in the 56th Edition of Le Taittinger Prix Culinaire International, a competition that is considered “the holy grail for chefs from around the world who wish to focus on enhancing tradition and creativity”.