These new Guide entries offer the first taste of what Michelin inspectors are rewarding ahead of February’s star announcements.  

The common thread is clear: focused concepts, disciplined cooking and ingredient-led menus that avoid unnecessary complication. 

The full list of restaurants added in November 2025: 

  • Alba, St Peter Port, Guernsey 
  • Angeethi by Sagar Massey, Cardonald 
  • Bar Cerdita, Norwich 
  • Beau, Belfast 
  • Cadet, London 
  • Gina, Chingford 
  • Island, Londo 
  • Kallos Cafe & Wine Bar, Salford 
  • LOMA by Graeme Cheevers, Balloch 
  • Madhu’s Southall, London 
  • Margaret’s, Cambridge 
  • Pravaas, London 
  • Sandro’s, Lyme Regis 
  • Shwen Shwen, Sevenoaks 
  • Singburi, London 
  • Sino, London 
  • St Eia, St Ives 
  • The Avenue, Sparsholt 
  • The Clarence, Glasgow 
  • The Dog House, Gillingham 
  • The Warwick, Royal Leamington Spa 
  • Vraic, Vale 

What stands out from this month’s selections 

Michelin inspectors still focus on flavour, produce and consistency – but these new entries highlight a clear direction: 

  • Short menus with purpose
    Belfast’s Beau and Loch Lomond’s LOMA both earn praise for concise, ingredient-led cooking. 
  • Strong identity over complexity
    Shwen Shwen in Sevenoaks showcases West African flavours described as colourful, joyful and unfussy. 
  • Modern British simplicity done exceptionally well
    St Ives’ St Eia is noted for food that is “simply delightful and delightfully simple”. 
  • Accessible excellence
    Cambridge’s Margaret’s – sibling to Michelin-starred Restaurant Twenty-Two – reinforces that confidence and restraint often outperform complexity. 

Regionally, the list stretches from Cornwall to Glasgow, reinforcing the continued strength of UK dining outside major cities. 

Why this matters for operators 

Beyond the headlines, the Guide offers a useful industry signal: 

  • Clarity beats complication 
  • Seasonality and produce are non-negotiable 
  • Identity matters as much as technique 
  • Guests respond to focused concepts executed well 

Not every restaurant aims for Michelin recognition – but understanding what inspectors value helps operators stay aligned with rising guest expectations and evolving dining-room standards.