Ireland now has a total of 18 Michelin star restaurants – that’s according to the experts The Michelin Guide to Great Britain & Ireland, which announced this year’s awards today.

Not completely unexpected, Chapter One by Mickael Viljanen has gained two stars. Viljanen, the impressively talented chef who held two Michelin stars since 2019 in The Greenhouse for his elegant, complex food, took over from Ross Lewis in the kitchen of Chapter One last year. The restaurant is now co-owned by the Finnish chef and became Chapter One by Mickael Viljanen when it reopened properly on July 27 last year. Commenting on his award Viljanen said: “It has been an intense time of change and development for all of us involved and I couldn’t be prouder of the team and how they have pulled together to bring this very special place into its exciting next chapter. Less than seven months in and two stars — that’s a great return, and I’m really delighted for everyone who has worked so hard to make this happen. We are very humbled and grateful.”

Also awarded two-star status is Liath by Damien Grey in Blackrock, joining Restaurant Patrick Guilbaud in Dublin and Aimsir at Cliff at Lyons, Co Kildare. Jordan Bailey, head chef of Aimsir commented: “We are delighted to have retained our two Michelin stars for this year. It’s been a whirlwind year for everyone in the industry but we’re over the moon that Michelin recognises that what we do here is always of extremely high quality, provenance and that we continue to deliver a consistent product. We’re more motivated and ambitious than ever before and we’re looking forward to a great 2022.”

Celebrations began early this morning among the team of Glovers Alley by Andy McFadden at the Fitzwilliam Hotel, Dublin 2, which has been awarded one-star status. Located in a pretty 1930s-inspired dining room, the 70-seater restaurant is known for modern French-inspired cooking using predominantly Irish local, seasonal ingredients. Tallaght-born McFadden started his career in kitchens at just 14 and spent twelve years in London where he worked as head chef at L’Autre Pied followed by Pied á Terre, retaining the restaurant’s Michelin stars. McFadden said of his win: “It is a very proud day for the restaurant and for all the team. The tireless work by both the front of house and kitchen team has been an honour to be part of. As this exciting new chapter begins, I am looking forward to nurturing the young talent in our team and continuing to challenge and push ourselves. We are all over the moon.”

Also promoted to one-star status is Bastible, Dublin 8, whose head chef Barry Fitzgerald is also co-owner with his wife Marie. Meanwhile, The Oak Room at Adare Manor retained one star, as did Restaurant Chestnut in West Cork.

Ian Doyle, executive Head Chef of House Restaurant in Cliff House Hotel, Co Waterford was also delighted to retain his one star award. “It’s a huge honour for our team. We love what we do and we’re lucky to have brilliant produce from our local area to work with and showcase.” With a huge focus on sustainability and seasonality, Doyle has developed an eight-course seafood focused menu, using local ingredients.

Congratulations are due to Volpe Nera restaurant in Blackrock, which retained its Bib Gourmand. Other Irish restaurants awarded a Michelin Bib Gourmand this year are Cush, Ballycotton, Éan, Galway, and
Everett’s, in Waterford. The family-run Dunmore House in Clonakilty was added to the Guide this year too.

In Northern Ireland, Ox Belfast, Deanes Eipic and The Muddler’s Club all kept their single-star status. Co Antrim-raised chef Clare Smyth retained her three-star status – the highest possible grading for her London-based restaurant Core.

For further information on all of the winners visit www.guide.michelin.com.