{"id":32568,"date":"2021-02-05T17:13:05","date_gmt":"2021-02-05T17:13:05","guid":{"rendered":"https:\/\/www.leaandsandeman.co.uk\/blog\/?p=32568"},"modified":"2021-03-11T10:30:27","modified_gmt":"2021-03-11T10:30:27","slug":"michelin-stars-2021","status":"publish","type":"post","link":"https:\/\/www.leaandsandeman.co.uk\/blog\/2021\/02\/michelin-stars-2021\/","title":{"rendered":"Michelin 2021: Stars in their eyes"},"content":{"rendered":"
\"Shaun

Shaun Rankin from the Grantley Hall<\/p><\/div>\n

It was, undoubtedly, a bit of an odd Michelin ceremony this year.<\/p>\n

Originally scheduled for October 2020, postponement thanks to you-know-what meant that the results of the 2021 Michelin Guide were announced last week, on Jan 25th. And, of course, instead of piling chefs, sommeliers, and restauranteurs into a room in a fancy London hotel for the ceremony, host Davina McCall stood in front of a huge screen, and spoke to them over Zoom. Many of the chefs were sat in their sadly empty and currently closed restaurants, a reminder of the stark difficulties faced by the hospitality industry.<\/p>\n

To their credit, Michelin did not shy away from these difficulties. Instead, the ceremony highlighted the innovation, inspiration and sheer resilience that so many chefs and restaurant owners have shown this year \u2013 again and again through multiple lockdowns and restrictions. With so many top restaurants, chefs and sommeliers offering cooking guides, wine pairing ideas, and even \u201cAt Home\u201d meal boxes, there\u2019s a lot of food and drink to enjoy, even now.<\/p>\n

And, of course, there were stars and bib gourmands to award \u2013 and a lot of them at that! We offer our congratulations to all the restaurants who retained their stars (not an easy task!), those who made it on to the list for the first time, and to those who earned an additional star to move up a category.<\/p>\n

<\/div>\n
<\/div>\n

Behind<\/h1>\n

Behind, a striking 18-seater London Fields restaurant that allows guests to see \u201cbehind\u201d the scenes and watch the chef team prepare all the dishes, was open just 20 days total in 2020. It\u2019s a testament then to chef-owner Andy Beynon\u2019s talent and hard work that saw them scoop up a Star in Monday\u2019s ceremony.<\/p>\n

Andy has a few L&S wines on his list, including the <\/span>2019 ANJOU Blanc Ch\u00e2teau de Plaisance<\/a> \u2013 a fairly new arrival that joined the L&S portfolio last year (around the same time that Behind opened its doors!). \u201cThis was one of the wines of the year for me,\u201d said Andy. <\/span>\u201c<\/span>A wonderful Chenin Blanc: Rich stone fruit, lemon zest and freshness that carries through the whole palate. This is my go-to when anyone at Behind wants a bottle to span the whole meal. As it’s so adaptable, the richness can stand up to our Native Lobster English Muffin. The acidity pairs so well with our shellfish courses, and just makes them sing.<\/em>\u201d<\/span><\/p>\n

\"Behind<\/p>\n

Andy is also a fan of the 2018 CH\u00c2TEAU BEAUMONT Blanc ‘Les Pierri\u00e8res’ Blaye<\/a>. \u201cOne of our favourite things to do at behind is to draw attention to a more unknown or un popular region, and show what amazing wines are being made there. White Bordeaux seems fairly unknown to our clientele and this bottle is a beautiful introduction to what it can do.<\/em>\u201d<\/p>\n

\u201cWith tropical fruits, a hint of weight and texture from the Semillon its wonderfully balanced and a joy to drink. We are currently pairing it with our \u2018Finish At Home\u2019 box main course: Cod loin with warm tartare sauce.<\/em>\u201d<\/p>\n

What Michelin said:<\/span> \u201cThe surprise seasonal menu leans slightly towards fish but meat dishes, such\u00a0<\/em>as guinea fowl with pumpkin, are prepared with equal aplomb as roasted hake. The 10 or so courses are all delicate, balanced and skilful little creations that provide great depth of flavour and make for a memorable dining experience.<\/em>\u201d<\/p>\n

Behind are currently offering a Finish At Home<\/em> meal kit, see their Instagram<\/a> or email them<\/a> for info.<\/p>\n

<\/div>\n

Muse<\/h1>\n

On the other side of town, tucked down a charming mews street in Belgravia, Muse by Tom Aikens also earned their first star. Chef Tom Aikens is no stranger to the scene, but his newest opening is probably his most personal. With inventive dishes named after key moments from his life and career, this 25-seat restaurant is intimate and cosy.<\/p>\n

Head Sommelier Angelo Altobelli hails from Italy, and one of his favourite wines on Muse\u2019s Coravin by the glass selection is our 2012 BARBARESCO Cott\u00e1 Sottimano<\/a>. From 70 year old vines on limestone and clay soils, this is a knockout wine: \u201cI will never get enough of this!<\/em>\u201d Angelo told us. \u201cI personally love this wine paired with our Pheasant dish here at Muse which is served with white truffle, pickled cranberries, chestnut and vin Jaune sauce. The red fruits that match the succulent meat of the pheasant, married by the white truffles and chestnuts; flavours that Barbaresco carries within its soul!<\/em>\u201d<\/p>\n

For a glass of white, the 2018 CHABLIS Domaine Moreau-Naudet<\/a>, \u201cA beautiful Chardonnay: Citrus fruit and lemon blossom on the nose, a mineral character of wet rock and seashell, the palate is crisp and fresh with beautiful acidity. A textbook wine that never disappoints.<\/em>\u201d What to eat at Muse with it? \u201cFillet of Dover Sole, stuffed with scallops & seaweed, served with broccoli, pickled kohlrabi and a beautiful champagne foam – a perfect pairing!<\/em>\u201d.<\/p>\n

\"muse<\/p>\n

What Michelin said:<\/span> \u201cThe Tasting Menus read like a culinary journey of reminiscences, where each well-judged and sophisticated dish relates to something memorable from the past, whether that was climbing a tree or enjoying the last barbecue of summer.<\/em>\u201d<\/p>\n

Muse by Tom Aikens have vouchers available on their website<\/a> for use when restaurants reopen. Buy a voucher for a \u00a3value or treat someone (or yourself!) to their tasting menu.<\/p>\n

 <\/p>\n

<\/div>\n

Grantley Hall<\/h1>\n

There were stars to be had outside of London too. Shaun Rankin at Grantley Hall in Yorkshire was awarded a star, a beautiful restaurant in a stunning setting. Jordan Sutton, the restaurant\u2019s Head Sommelier, balances his wine list with classics and lesser-known regions and styles. LARMANDIER-BERNIER ‘Longitude’ Blanc de Blancs Extra Brut 1er Cru NV<\/a>, one of our perennial favourite Champagne houses, features on the list, as does the 2018 PIESPORTER G\u00dcNTERSLAY Pinot Noir Trocken Qba Weingut Lehnert-Veit<\/a> \u2013 a Pinot with plenty of richly satisfying dark fruit and baking spice notes.<\/p>\n

\"Mackerel<\/p>\n

What Michelin said:<\/span> \u201cWell-crafted dishes rely on natural tastes and textures and, while they may appear simple at first, have a subtle complexity and depth of flavour. Some are finished at the table and all are described with care and detail.<\/em>\u201d<\/p>\n

See Grantley Hall\u2019s website<\/a> for information about their re-opening, and to book rooms for the Spring\/Summer.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

It was, undoubtedly, a bit of an odd Michelin ceremony this year. Originally scheduled for October 2020, postponement thanks to you-know-what meant that the results of the 2021 Michelin Guide were announced last week, on Jan 25th. 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