Michelin awards record number of new stars for 2019: There have been a record number of new stars awarded in the 2019 Michelin Guide. Inspectors awarded three new two-Michelin stars and 21 new one-Michelin stars. This year’s stars were revealed live at the IMAX Waterloo in London and broadcast on Facebook. Of the three restaurants that received two stars, Core by Clare Smyth in Notting Hill (Clare Smyth) made its debut in the guide. Judges described the service as “charming” and were bowled over by the depth of flavour the cooking delivers. Moor Hall in Aughton (Mark Birchall), which was awarded one star last year, also got two stars. The inspectors said Birchall has developed his own style of cooking. Kitchen Table At Bubbledogs in Camden, north London, (James Knappett), which was awarded a star in 2015, also became a two-star restaurant. The judges said the venue takes “counter dining to another level with a seamless flow of dishes that all show poise and depth”. There were six new one-star restaurants in London, including Brat in Hackney (Tomos Parry) and Ikoyi in St James’s (Jeremy Chan). The other new entrants in the capital were Sabor in Mayfair (Nieves Barragan), Hide in Mayfair (Ollie Dabbous), Leroy in Shoreditch (Sam Kamienko) and Roganic in Marylebone (Simon Rogan). Meanwhile, there were 15 one-star restaurants outside the capital, which featured Rogan again with his Rogan & Co venue in Cartmel. The other new one-star venues were Sorrel in Dorking (Steve Drake); Gidleigh Park in Chagford, Devon (Chris Simpson); Flitch of Bacon in Little Dunmow, Essex (Tim Allen); Olive Tree in Bath (Chris Gleghorn); Winteringham Fields in Winteringham, Lincolnshire (Colin McGurran); Salt in Stratford-upon-Avon (Paul Foster); Oxford Kitchen in Oxford (Paul Welburn); Fordwich Arms in Canterbury (Daniel Smith); White Swan in Fence, near Burnley (Tom Parker); Blackbird in Newbury (Dom Robinson); Bulrush in Bristol (George Livesey); Baltimore in Mews, Ireland (Ahmet Dede); Ichigo Ichie in Cork (Takashi Miyazaki); and Chestnut in Ballydehob (Rob Krawczyk). Gordon Ramsay was on hand to present the chefs with their stars. He said one of the hardest things to do was passing on his knowledge – because he was such a “control freak” – and “staying consistent”. Pascal Couasnon, director of gastronomic and tourist activities in the Michelin Group, said: “We will be selective and recognise high-quality gastronomy and we will continue to innovate.”