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The 2024 Michelin Awards Ceremony from Manchester
The Scotsman
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07/02/2024
The 2024 Michelin Awards Ceremony from Manchester
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News
Transcript
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00:00
[MUSIC]
00:10
Welcome to the Midland Hotel in Manchester.
00:12
We're here, I can literally see Michelin's chef from here.
00:17
We're here for the Michelin Guide Ceremony announcement,
00:21
where we'll find out all the new stars, all the new awards for the year ahead.
00:24
What is the Michelin Guide, Ross?
00:28
What's that all about?
00:30
>> It started in 1889 with two French brothers who have a famous tire company.
00:34
And the whole point was to get people to go out and about in their cars,
00:38
to take road trips, to visit different restaurants and
00:40
places to eat in order to use up their tires so they would need new tires.
00:44
And it's grown, obviously, exponentially since then.
00:47
We've got the UK and Ireland Guide.
00:48
There's guides from all over Europe and the world.
00:50
We just recently launched it in Dubai.
00:52
And because it's judged by inspectors who are part of the hospitality industry,
00:57
it's a big deal for chefs.
00:59
It would be the top one that they're looking to get.
01:01
>> I want to talk about Michelin inspectors themselves, right?
01:06
So these are people, as far as I can tell,
01:10
they have a minimum amount of fine dining experiences they have to do a year.
01:14
They all have to complete around about 300 a year.
01:17
Do you not think if that was your life,
01:20
you'd get to a stage where you'd wake up and you'd just like, not another scallop?
01:24
You'd just want like a kebab.
01:26
>> Yeah, probably.
01:26
I mean, you probably want beans on toast.
01:28
I mean, I wouldn't be complaining, but yeah,
01:29
you probably do get to the stage where you just want beans on toast.
01:33
>> So tonight, basically 6 o'clock, all the chefs, all the egos in the UK and
01:38
Irish hospitality scene are gonna be in one room.
01:41
What do you think that's gonna be like?
01:43
>> Noisy, maybe.
01:45
I don't know, I've never done this before.
01:46
>> Yeah.
01:48
>> Hopefully just having a good time, having a night off, and
01:50
having a nice time to themselves, and a wee drink afterwards, a wee celebration.
01:53
And we'll hopefully speak to someone.
01:55
>> Sounds good.
01:55
Let's go see what it's all about.
01:57
>> [APPLAUSE]
02:03
>> It promises to be an exciting, and
02:05
in some cases emotional evening, as we celebrate our shared passion for
02:09
fantastic food, genuine hospitality, as well as marking the 50th anniversary
02:15
of the Michelin Guide in Great Britain and Ireland.
02:19
>> All right, good evening, everyone.
02:22
So what a pleasure it is for me to be with you tonight,
02:28
especially on this 50th anniversary year for
02:32
the Michelin Guide in Great Britain and Ireland.
02:35
I hope that the next 50 years are as full of
02:41
brilliant discoveries and experience as the first 50.
02:45
>> [APPLAUSE]
02:55
>> So it's Rosalind from the Scotsman.
03:04
>> I know it's Rosalind.
03:05
>> I know, just in case you don't remember me.
03:06
>> Yeah, of course I remember you.
03:07
>> [LAUGH]
03:09
>> How does it feel to be at a Michelin star restaurant?
03:13
>> Amazing, amazing, I'm a sweaty mess, honestly.
03:17
Yeah, really, really fantastic.
03:20
It's great, it's great for a great personal achievement,
03:23
professional achievement.
03:24
It's great for the team, it's great for Scotland.
03:26
And it's great for whiskey as well.
03:30
It's great, it's just great all around, you know?
03:32
>> Yeah, I mean, not only is it Scotland's only second Michelin star restaurant,
03:38
it's surely the only one in the world in a whiskey distillery as well.
03:41
>> Yes, yes, it's new ground for
03:46
whiskey or spirits and gastronomy, I guess.
03:50
Yes, yes, I'm pretty speechless.
03:55
>> Be flesh, be so speechful.
03:56
>> I'm just, yeah, I'm really pleased, I'm really pleased.
03:59
>> And did you have any idea at all?
04:01
>> I had no idea, honestly.
04:03
Honestly, I had no idea, no one contacted me, so yeah.
04:10
>> Wow.
04:10
>> But yeah, that's what you're gonna get from me right now.
04:14
>> Congratulations.
04:14
>> Thank you so much, Rosalind, really kind, thank you.
04:17
[MUSIC]
04:27
[BLANK_AUDIO]
04:37
[BLANK_AUDIO]
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