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Michelin to launch ‘digital-only’ 2021 Guide in January

Read time: 2 Min
16th September 2020

Michelin to launch ‘digital-only’ 2021 Guide in January

By James McAllister
08-Sep-2020 – Last updated on 08-Sep-2020 at 09:04 GMT

The 2021 Michelin star revelation ceremony will be held next year on January 25, rather than next month as originally planned.

All the new Michelin stars will be unveiled at the event at The Dorchester Hotel in London, which will be designed to highlight the resilience, quality and potential of the industry across the UK and Ireland.

The event will also mark the launch of the Michelin Guide Great Britain and Ireland 2021.

Michelin says the decision to move the publication and launch from the usual October date will not only allow time for the hospitality industry to get back on its feet, but will also allow it more time to prepare ‘a full and comprehensive guide’ for its readers.

The ‘digital-only publication’ will ‘take into account industry recovery from Covid-19’ and ‘offer users more modern and engaging resources’ via the Michelin app and online.

“Our inspectors are eating out and supporting the industry across Great Britain and Ireland,” says Gwendal Poullennec, international director of the Michelin Guides.

“Moving the event to January and launching a digital-only guide gives us the time we need to be fair to restaurateurs and to ensure the consistent, expert advice our customers demand.

“Restaurants have been through challenges we previously couldn’t even have imagined – and I want to applaud chefs and owners for the passion, ingenuity and entrepreneurship they have shown this year.”

Michelin had originally planned​ to invite members of the public to its star revelation event for the first time this year at an event that had been due to take place at London’s Camden Roundhouse on 19 October 2020.

While full details will not be available until closer to the event date, Michelin has suggested that the 2021 revelation ceremony will be accessible both in person and digitally

This article was originally published in Big Hospitality.


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