Roux Scholars’ restaurants recognised by Michelin

It was another great year for the Roux Scholars, whose restaurants have been recognised by Michelin in the 2026 guide for the UK and Ireland. At the glamorous award ceremony at the Convention Centre in Dublin, the biggest news of the night was for Row on 5 to be awarded their second Michelin star, just one year after gaining their first. Roux Scholar Spencer Metzger said on receiving the award: “Row on 5 is a dream to work in, a dream to cook in, it’s the dream of myself and Jason, Irha and Abigail. It’s very special”

In addition, ten Roux Scholar-run restaurants retained their Michelin stars. It’s now a year since Mark Birchall was awarded his third Michelin star at Moor Hall in Aughton, Lancashire, and so he was welcomed on to the stage with the other chefs at the UK’s three-star Michelin restaurants, including those with a Roux Scholarship connection, such as Core by Clare Smyth, Hélène Darroze at The Connaught and L’Enclume. Mark said: “It’s been incredible, I do want to say that standing here [on this stage] with these chefs, and in this room, is just incredible. The UK has one of the strongest dining scenes in the world, it’s so unique, so diverse and so exciting. This last year has been amazing.”

The other Scholars’ restaurants retaining their stars were: Restaurant Sat Bains **,
Skof * (Tom Barnes),  Woven * (Adam Smith MCA), Gravetye Manor * (the first year there for Martin Carabott), Sorrel * (Steve Drake),  The Elephant * (Simon Hulstone), Cedar Tree at Farlam Hall * (Hrishikesh Desai), The Dysart Petersham * (Kenneth Culhane), and Angler * (Craig Johnston, Roux Scholar 2025).

Celebrating too, was Alain Roux who this year marks 41 years of three Michelin stars, making it the third-longest tenure in the world, after the Troisgros family’s  Le Bois Sans Feuilles in Roanne, and Les Près d’Eugenie in Landes, France. He said: “To be recognised by the Michelin Guide for retaining Three Stars for 41 consecutive years fills me with great emotion. Each year, I am reminded that excellence is fragile – never a destination, but a daily responsibility. It must be protected, nurtured and earned as we combine a deep respect for ingredients, craft and precision with the pleasure of bringing joy to the table.”