“It's nice to be invited to the party” - Scottish chefs react to 2026 Michelin star awards
The new Stars for 2026 were announced in Dublin, with five Scottish restaurants and one bar being recognised by the prestigious Guide.
It was a star-studded night at Dublin's Convention Centre on Monday as some of the UK and Ireland's top chefs descended on the city for the 2026 Michelin ceremony.
Special guest Gordon Ramsay presented the new One Star restaurant chefs with their Michelin branded whites, but beforehand was mingling with the crowd.
Speaking about the ceremony and calling it the foodie Oscars, he said it's “one of the most exciting events of the year” before talking about Glasgow's Ox & Finch restaurant saying: “We need more like it; more local, neighbourhood restaurants. I had such a great dinner there. No gimmicks, no fuss, just proper cooking at its best.”
On the night two Scottish restaurants gained two new Stars, three Green Stars and the exceptional cocktail award went to Glasgow bar Sebb's, with head of drinks Ally Shaw picking up the award.
Tom and Matilda Tsappis, owners of the new Michelin Star Killiecrankie House said: “Being awarded a Michelin Star is completely overwhelming and something we truly didn’t expect this year.
“Since entering The Michelin Guide in 2022, we’ve simply focused on doing the very best we can, taking our time and staying true to our values. This recognition means more to us than we can put into words, particularly given the challenges faced by the industry in recent years.
“We’re incredibly proud of our team; this achievement belongs to every single person who has supported us and believed in what we’re building here.
‘Killiecrankie House is deeply rooted in its surroundings and our sense of belonging to this place, and to see that recognised at this level is an unforgettable moment for us.
“It’s our first service on Wednesday, what a way to start the year. We’re four years old, we’re a baby restaurant so it’s really nice.”
Head chef Danny Young of 1887 at The Torridon, who won a Michelin Star and Green Star said: “It’s amazing. It just shows all the hard work we’ve been doing over the last couple of years. It represents us as a team but it also represents the farmers, the producers, the amazing people we have in the Highlands.”
Every other Michelin Star restaurant in Scotland maintained their Stars, including Restaurant Andrew Fairlie at Gleneagles.
Head chef Stevie McLaughlin said: “It’s an incredible honour to have retained two Michelin stars for the 21st year. This is a true testament to the dedication of our superb team, and to the guests who trust us year after year.
“We never take our Michelin recognition for granted, and as we celebrate 25 years of Restaurant Andrew Fairlie this year, I feel hugely proud of all we have achieved together over the last two and a half decades.
“We’re motivated every day to continue the legacy of our wonderful friend and mentor, Chef Andrew. This is for him, and we’ll be raising a glass to him this evening.”
Scotland’s only other Two Michelin Star restaurant, The Glenturret Lalique also retained its honour. Head chef Mark Donald, who previously worked at Restaurant Andrew Fairlie, said: “Retaining Two Michelin Stars reflects the passion, innovation, and care that shape everything we do at The Glenturret Lalique Restaurant. It is a real privilege to work together with my team to continue our success, showcasing the very best of Scotland to our guests. I would also like to congratulate this year’s newly awarded and retained Michelin-starred restaurants.”
The team at Fife’ Peat Inn - which was put up for sale last year - said of their Star retention: “What an incredible achievement - 17 years of Michelin star excellence! We are so proud of our team and grateful for their passion and dedication. This award is a testament to their hard work.”
Of Sebb's Exceptional Cocktail award win, Ally Shaw, head of drinks at Scoop Restaurant Group said: “I started working in bars while I was studying maths at Glasgow University back in 2011. I didn’t end up using the degree in the way I thought I would, but it definitely still feeds into how I think about drinks.
“Cocktails are actually quite mathematical: there’s science behind it, ratios and balance. You still need the confidence to take risks and keep pushing things forward. I also get plenty of use out of my degree when tallying up the tills at the end of the night.
“It’s surreal to be recognised by the Michelin Guide, if I’m honest. I’ve learned most of what I know by getting stuck in, working in bars and restaurants, and being around people who really care about what they do, and that’s very much how the drinks at Sebb’s have come together.
“We’re not scared to take risks or change things. We want the team to look at a menu and say, ‘that was great, but we can do better’, rather than just sticking to safe options or greatest hits”
Scoop managing director Jonathan Macdonald said: “Ally’s a wonderful talent who is constantly pushing the boundaries of what’s possible - we’re proud he chose hospitality as a career and chose to work with us. Starting Sebb’s in Glasgow city centre was a leap of faith, but we knew if we put together an amazing team of people, it would all work out.
“The award recognising Ally’s unbelievable talent, alongside our recent Bib Gourmand, is a credit to the team, who are all shaping the experience together with every service.”
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