In honour of the recent Michelin Guide Ceremony in Dublin, we are pleased to share the continued gastronomic success of our exceptional Finest Eats partners.
Each member of The Finest Eats showcases an unwavering commitment to culinary excellence, creativity, and outstanding hospitality, earning well-deserved recognition on one of the world’s most prestigious stages.
Read on to discover how our partners performed.
The Schelly
Sitting directly above its Michelin-starred sister restaurant, The Old Stamp House, The Schelly is led by brothers Ryan and Craig Blackburn and offers a menu of carefully crafted small plates. Guided by the ethos of “fine dining without the faff,” The Schelly has quickly made its mark on Ambleside, earning a Michelin Bib Gourmand in February 2025, just months after opening.
At the recent ceremony in Dublin, it was confirmed that The Schelly would retain its Michelin Bib Gourmand status in 2026.
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Solstice
Hidden behind an unassuming façade on Newcastle’s Quayside, Solstice is Kenny Atkinson’s second restaurant to take the city by storm, offering an intimate and immersive fine dining experience.
After earning its first Michelin star just eight months from opening, Solstice proudly retains its star in 2026.
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The Dipping Lugger
Perched on the shores of Loch Broom in Scotland, The Dipping Lugger dates back to 1789, offering beautifully composed lunch and dinner tasting menus that reflect the essence of the Scottish landscape.
We are pleased to share that The Dipping Lugger has been Michelin-listed for 2026.
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L’Enclume
Nestled in the storybook village of Cartmel in the Lake District, L’Enclume stands as a shining example of how food, farming, and philosophy can come together to create something truly extraordinary. Each dish at L’Enclume is the result of an ongoing conversation between chefs and growers, with ingredients sourced from the farm, foraged from the wild, or provided by a trusted network of local artisans.
As one of just ten restaurants in the UK to hold three Michelin stars, L’Enclume proudly retains this distinction in 2026 – alongside a Michelin Green Star recognising its commitment to sustainable fine dining.
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Heft
Situated in Newton in Cartmel, just south of the Lake District, Heft is a 17th-century inn run by Kevin and Nicola Tickle, offering five guest rooms, a welcoming bar with quality beers and carefully selected wines, and seasonal small plates and snacks that give a taste of the restaurant’s menu. The restaurant itself showcases Kevin Tickle’s modern British cuisine through an eight course tasting menu, crafted from locally reared and farmed produce, reflecting his deep connection to the Cumbrian landscape.
Heft has proudly held a Michelin star for three consecutive years, and we are pleased to share it will retain its Michelin star in 2026.
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The Cottage in the Wood
Located in the heart of Whinlatter Forest, between Keswick and Cockermouth, The Cottage in the Wood has long prided itself on delivering creative cuisine and exceptional service. Led by husband-and-wife duo Beth and Jack Bond, the restaurant boasts precise, seasonal cooking which draws on Cumbria’s rich larder, from Herdwick hogget to West Coast seafood and wild forest produce.
The Cottage in the Wood has proudly retained its Michelin star in 2026.
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The Old Stamp House
Housed in the historic building that once served as William Wordsworth’s stamp distribution office, The Old Stamp House, Ambleside, is overseen by chef Ryan Blackburn and his brother Craig, who manages the front of house. With a focus on the freshest local produce, The Old Stamp House offers a seasonal, ever-evolving menu that celebrates Cumbria’s rich culinary traditions, its people, and its deep-rooted culture.
The Old Stamp House has proudly held its Michelin star since 2019, a streak that continues in 2026.
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Condita
Tucked away on the south side of Edinburgh, Condita is a small, independent, owner-run restaurant offering one of the city’s most distinctive dining experiences. Led by Scottish chef Tyler King, Condita serves a surprise tasting menu – a two-and-a-half-hour culinary journey thoughtfully paired with wines from their curated wine list. King’s cooking celebrates the best of Scottish produce: fish sourced from the Hebrides, Orkney, Shetland, and the east coast, alongside meat and game from Fife and the Highlands. Every plate tells a quiet story of place and provenance.
With a pronounced focus on Scottish, seasonal, and locally sourced ingredients, Condita’s menu evolves regularly, ensuring it remains dynamic and reflective of the finest available produce.
The team at Condita are pleased to retain their Michelin star in 2026.
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Vetch
Tucked away on Liverpool’s historic Hope Street, Vetch offers a 26-cover dining experience that’s relaxed yet refined, serving seasonal modern British dishes shaped by Nordic and Asian influences. Guided by the belief that food is meant to bring people together, Vetch steps away from the usual formality of fine dining, placing the emphasis firmly on what counts: great food and great company.
Since opening, it has gained notable recognition, including a Michelin Guide listing, an AA Rosette for Culinary Excellence, and a ‘Very Good’ rating from The Good Food Guide. Vetch is proud to retain its Michelin Guide listing in 2026.
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Pine
Nestled in a lovingly restored old cow barn overlooking the sweeping Northumberland countryside and Hadrian’s Wall, Pine is the debut venture of chef Cal Byerley and his wife Siân Byerley. Offering an intimate yet immersive dining experience, Pine utilises ingredients from its on-site kitchen garden or foraged from the Northumberland countryside to create a tasting menu that celebrates the finest British ingredients.
Pine is proud to retain its Michelin star in 2026, along with a Michelin Green Star that recognises its commitment to sustainable fine dining.
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House of Tides
Opened in February 2014 by celebrated chef Kenny Atkinson and his wife Abbie, House of Tides occupies a beautifully restored, Grade I Listed 16th-century merchant’s townhouse on Newcastle’s historic Quayside. The restaurant combines a relaxed, approachable atmosphere with high-quality fine dining, creating a space that feels welcoming and unpretentious without compromising on standards.
Just one year after opening, this commitment earned House of Tides a Michelin star in 2015 – a distinction it has proudly maintained for the past decade, and into 2026.
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Moor Hall
Housed in a Grade II* Listed country manor in Aughton, Lancashire, Moor Hall is both a restaurant and a beautifully restored estate set in over five acres of gardens and grounds
At the helm of Moor Hall is Chef Patron Mark Birchall, a Lancashire native, who trained at Runshaw College and spent twenty years honing his craft in prestigious kitchens, including as Executive Chef at L’Enclume and a stage at El Celler de Can Roca, twice voted the World’s Best Restaurant. Moor Hall’s menu is deeply seasonal and rooted in the estate: much of the produce is grown in its gardens, including vegetables, herbs, fruit, and flowers, while what cannot be grown is sourced locally from small Lancashire farmers and artisans. Guests can experience the open kitchen, explore the walk-in cheese room, and enjoy tasting menus often spanning eighteen courses with expertly paired wines.
Since opening in 2017, Moor Hall has become a pinnacle of fine dining, earning its first Michelin star within six months, a second by 2018, and achieving the pinnacle of three Michelin stars by 2025. Moor Hall’s reputation extends beyond its exceptional cuisine; its dedication to sustainable practices earned the restaurant a Michelin Green Star in 2022. This remains unchanged in 2026.
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