We asked Liverpool’s top chefs whether the city could finally land its first Michelin Star
Liverpool chefs Paul Askew and Dan McGeorge, both of whom who have made the Michelin Guide(Image: )
The Michelin Star is the most recognisable accolade in the restaurant world – the culinary equivalent of a Grammy for musicians, an Oscar for actors, or the World Cup for footballers.
Whether a chef earns one, two or three of the coveted stars, those who add a star to their name are considered truly exceptional. Yet despite its rich and growing food scene, Liverpool has never been awarded a Michelin Star. But that could all change on Monday, February 9.
Two renowned chefs have spoken to the ECHO about whether this could finally be Liverpool’s year. Several local establishments have already earned a place in the Michelin Guide, with one venue achieving the feat just six weeks after opening.
Liverpool chef Paul Askew said he “couldn’t nail my colours to the mast” on whether any city restaurant will receive a star this year, describing Liverpool as “a journey”. That sentiment was echoed by Dan McGeorge, with the two of them having already graced the Guide.
Paul Askew with his staff at the Art School(Image: Colin Lane/Liverpool Echo)
He said: “It’s a really difficult food scene at the moment. You have to be consistent even on your worst days. There are a lot of ifs, buts and maybes when it comes to the decision – but ultimately, it’s only Michelin who can make it.”
While often spoken about together, the Michelin Guide and Michelin Stars are not the same thing. The Guide is the wider publication that reviews and lists restaurants and hotels, featuring several distinctions – not just stars.
Michelin Stars, however, are awarded only to exceptional restaurants listed in the Guide and focus solely on food quality, not service or décor.
The Michelin team told the ECHO that to earn a star, a restaurant must deliver “outstanding cooking”, assessed against five universal criteria:
Quality of ingredients – the finest, freshest produceMastery of flavour and technique – expert execution throughoutChef’s personality – a distinctive voice expressed through the foodHarmony of flavours – balance and cohesion on the plateConsistency – excellence across the menu and on every visit
A spokesperson added: “In Liverpool, as in all cities, a Star is awarded only when a restaurant demonstrates this level of culinary excellence and repeatability across all visits.”
The closest Michelin-starred restaurant to Merseyside is Moor Hall in Aughton, which was awarded three stars in 2024, upgrading from its previous two. It is only the 10th restaurant in the UK to hold the prestigious three-star status.
Paul Askew has long spoken about Liverpool’s absence from the Michelin Awards, believing Merseyside has been overlooked for years. Throughout his career, the gastronomy expert has helped shape some of the city’s most celebrated dining experiences, including London Carriage Works, Philharmonic Hall, and The Art School, which marked its 10th anniversary in September 2024.
Paul Askew at The Art School at Aintree Racecourse (Image: )
Paul built The Art School from the ground up on his own name and reputation, with a vision of combining classic white-linen gastronomy with exceptional food and wine.
He told the ECHO: “My gut feeling is that Liverpool is still on a journey. There are a lot of new things coming through and encouraging growth, and even my own restaurant has matured.
“The city is constantly striving for excellence, but it’s a difficult time with the current political and economic climate – it puts you into survival mode. So it’s hard to say if this will be our year. I’m optimistic, and I think Liverpool is ready, but it’s not up to me.
“It’s about whether people believe the maturity and complexity are here. The development is going in the right direction. In a different climate, I’d be a lot more boisterous about it. The modern approach we have in this city is unmatched.”
Paul, who owns The Art School, previously saw his Duke Street Barnacle restaurant added to the Guide in 2022. The venue later closed and relocated to Liverpool’s Georgian Quarter, with Paul and his son Harry now hoping the modern brasserie can regain its place in the Guide.
Chef Paul Askew in action(Image: Andrew Teebay/Liverpool Echo)
He added: “It’s not a one-person, two-person or three-person journey – it’s about raising the bar together as a city. Everyone needs to be in it together. We’re up against all odds.
“You really notice the difference when you’re in the Guide. It’s a national recognition aimed at food lovers worldwide. You see a lot of international visitors – people on a foodie pilgrimage.
“It’s not about vanity or recognition. It’s about being part of a select group, with the spotlight on you and a chance to prove yourself.”
A newcomer for Liverpool representation on the Guide is Pilgrim, one of a handful of other venues across the Merseyside region. The restaurant has staged a remarkable comeback five years after closing.
Originally opening in 2018, Pilgrim became a firm favourite at Duke Street Market, inspired by co-founder Jamie Duffield’s travels along the Camino de Santiago in north-west Spain.
Jamie Duffield, owner of Pilgrim restaurant in Liverpool(Image: Supplied)
What began as a series of pop-ups rose to prominence after winning the BBC’s Million Pound Menu, earning the restaurant its city centre home. During its time there, Pilgrim impressed critics and was awarded a Bib Gourmand, recognising high-quality food at moderate prices.
Known for its seasonal, ever-changing menus and Iberian-inspired cooking over a live-fire hearth, the restaurant built a strong reputation before closing.
After delays to its planned move, Pilgrim finally reopened in its permanent home on Allerton Road, Mossley Hill, on December 3, with Jack Williams as head chef. Following what the team described as an “outstanding launch”, Pilgrim once again secured a place in the Michelin Guide just six weeks after opening.
Food from Pilgrim when it was located in Duke Street Market(Image: Pilgrim Restaurant)
The Michelin Guide started in Clermont-Ferrand, France, in 1889, when brothers Édouard and André Michelin founded their tyre company, aiming to transform the French car industry. By 1900, they started to give away complimentary guides filled with practical information for travellers, including maps, where to find a garage, and recommendations of where to eat and stay for the night.
By the 1920s, the Guide had become highly respected; in response to that, the brothers employed mystery diners to assess the places being recommended within its pages, who began awarding single-star designations from 1926 onwards to highlight the top eateries to visit.
A star hierarchy was introduced in 1931, quickly followed by descriptions of the star rankings, which remain the same to this day.
Chef Marc Wilkinson at Fraiche when the restaurant was awarded a Michelin Star(Image: Liverpool Echo)
Only one Merseyside restaurant has ever held a Michelin star, Fraiche in Oxton, with Huyton-born chef Marc Wilkinson retaining its Michelin star up until its closure in September 2023. While there are no coveted stars, there are eight Merseyside-based restaurants featured in the prestigious Michelin Guide:
Bistrot VeriteManifestBelzanPilgrimThe Art School8 by Andrew SheridanNORDVetch
Georgian Quarter’s Vetch, led by chef-owner Dan McGeorge, has retained its listing in the Guide for numerous years on the bounce. However, he isn’t confident the time is right for Liverpool, but rather the industry should take comfort in knowing a star will be coming soon.
He told the ECHO: “It’s a really difficult food scene at the moment. You have to be consistent even on your worst days. There’s a lot of ifs, buts and maybes when it comes to the decision, but ultimately, it’s only Michelin who can make it.
“In my opinion, Liverpool is still at the beginning of its food scene. We’re just a few years in, but you can already see the growth – there’s far more choice, especially among independent venues. We’re heading in the right direction, and if we don’t get a star this year, we can take comfort knowing it’s coming soon.
Dan McGeorge, chef-owner of Vetch on Hope Street(Image: Press handout)
“We’re improving year on year. Liverpool has even been voted by Time Out as one of the world’s best cities for food.
“Earning a star would be huge. It brings so many people to that restaurant, and they often explore other places too. It really boosts food tourism – people come for the Michelin-starred experience and end up staying the weekend to try more of the city. Ten or fifteen years ago, Liverpool didn’t have that. It would have a massive impact, not just for the restaurant but for the city as a whole.
“We already get visitors from all over. Tourists, especially football fans visiting Anfield, often check out the Guide while they’re in town.
“When I started my career, high-quality restaurants were few and far between. Many chefs left to work elsewhere, but thankfully, many have returned, bringing new influences. That has raised standards across the board.”
The Michelin Stars for Great Britain & Ireland 2026 will be revealed at a live ceremony in Dublin on Monday, February 9, 2026.
