Why is it called ‘The Michelin Guide’?
It might seem bizarre that a company which sells tyres endorsed by a robust marshmallow-shaped mascot publishes one of the most respected dining guides in the world, but there is actually a very simple and logical reason behind how the Michelin restaurant guide, which celebrates its 100th anniversary this year, got its name.
The truth is in its history
The very first guide was published by Andre Michelin in 1900 and was intended to help drivers maintain their cars and provide information on road conditions while touring France. It included the addresses and prices of petrol stations, mechanics and tyre dealers as well as listings for decent lodgings and eateries.
The first Michelin guide for the British Isles was published in 1911. While the original guides were blue in colour and published details about whether lodgings had central heating or electric light, today’s manuals are printed in their signature red hue and highlight outstanding cooking and exceptional wine lists.
A guide for Great Britain and Ireland was first launched in 1974 and has been published every year since.
What the stars mean
Forget five star – Michelin use their own three star ranking system. It may sound odd, but there is a very interesting explanation for the historical significance of its origin. Heston Blumenthal explains:
Currently, the UK has a total of 143 starred restaurants, with 14 new restaurants added this year. Four of these are three star, 16 are two star and 123 are one star. Twenty-six new ‘Bib Gourmands’ were added, which signify restaurants that offer gourmet food at moderate prices.
Things are looking up too, because the UK now has more Michelin stars than ever before.
See the full list of Michelin-starred restaurants in the UK and Ireland
Buy your copy of The Michelin Guide: Great Britain and Ireland 2011 for £15.99
