England
Sample the new Michelin green star restaurants in England…
Eight at Gazegill, Rimington, Lancashire
Eight at Gazegill is part of a working organic farm in the Ribble Valley, so many of its ingredients travel zero food miles to chef patron Doug Crampton’s kitchen. Whether it’s home-raised heritage beef or herbs foraged from local hedgerows, Crampton’s food spotlights Lancashire’s culinary bounty. The ‘Taste of Gazegill’ tasting menu features chipolatas from the farm’s own pigs, plus kelp-cured cod with local Morecambe Bay shrimp, and English pear tart. Special seasonal dining events include the Forager’s Feast, showcasing the finest ingredients from the surrounding countryside. To add to its sustainable credentials, the restaurant is fully powered by renewable energy.
Forest Side, Grasmere, Cumbria
Forest Side takes its lead from the Lake District National Park’s natural larder, with 90% of ingredients sourced within 10 miles of the Grasmere restaurant. Set in an atmospheric gothic mansion in the village William Wordsworth called home, the restaurant – helmed by head chef Paul Leonard – puts an emphasis on sustainable cooking. From the fruit, vegetables and herbs grown in the kitchen garden to wild ingredients foraged from the Lake District countryside, the team are passionate about seasonality, even making their own charcuterie and pickles. Guests can choose from four- or eight-course dinner menus, with highlights including roasted monkfish tail with wild horseradish, buttermilk and coastal greens, and Yorkshire rhubarb with white chocolate and ginger.
Glebe House, Southleigh, Devon
Set within a 15-acre smallholding in east Devon, Glebe House champions farm-to-fork dining and is a member of the Slow Food movement. Head chef David Knapman’s menus are inspired by the country cooking of Italian and France, with an emphasis on nose-to-tail and low-waste cooking. Fruit, vegetables and herbs are grown on-site to organic principles, while foraged ingredients are transformed into homemade cordials. Stand-out dishes include seared cuttlefish with nduja sauce and fennel, smoked potato and parmesan tortellini, and homemade charcuterie from the restaurant’s own pigs.
Knepp Wilding Kitchen, near Horsham, West Sussex
Since 2000, the 3,500-acre Knepp Estate has been the focus of a rewilding project, breathing fresh life into the Low Weald landscape. The Knepp Wilding Kitchen follows a land-to-plate ethos, celebrating the finest seasonal fare. Meat and organic produce are raised on the estate, while sustainable fish is caught by day-boat on the nearby coast. Head chef Alex Dome crafts each day’s lunch menu to allow homegrown, seasonal ingredients to shine: think Market Garden pumpkin tagine, or a Knepp venison loin with Market Garden beetroot. Dinner is served seasonally on Saturdays from late March until Christmas.
Scotland
Discover Scotland’s new Michelin green star restaurants…
1887 Restaurant at The Torridon, Achnasheen, Highlands
On the banks of Loch Torridon in Scotland, 1887 Restaurant is the flagship eatery at Britain’s most northerly five-star hotel, The Torridon. Its menus are all about farm-to-table feasting: herbs, fruit and vegetables are all grown in the two-acre kitchen garden, while Highland cattle, chickens and Tamworth pigs are raised at Torridon Farm. Guests are welcome to explore the garden, greenhouses and orchard to see exactly where their food is coming from. Other Scottish produce on offer includes langoustine from the nearby loch, North Sea cod and local cheeses. Head chef Danny Young was crowned National Chef of the Year by the Craft Guild of Chefs in 2025.
The Free Company, Balerno, Edinburgh
At the foot of the Pentland Hills on the outskirts of Edinburgh, The Free Company is a no-dig farm run by brothers Charlie and Angus Buchanan-Smith. The pair raise native breeds of cattle, sheep and pigs, and grow their own fruit and vegetables, which head chef Charlie crafts into seasonal à la carte menus. Among the imaginative dishes are hay-baked swede, barley and January king cabbage; Shetland hogget, skirlie (an oatmeal side dish), tattie cake and neeps; and a pumpkin seed ice cream with candied swede. The on-site butchery means nothing goes to waste.
Timberyard, Edinburgh
A family-run spot in Edinburgh’s Old Town, Timberyard puts seasonal produce pride of plate. Set in a rustic warehouse conversion, the restaurant is overseen by executive chef Bart Stratfold and focuses on ingredient-led cooking sourced from local suppliers. The weekly-changing menus spotlight Scotland’s land and sea larder, with dishes such as Barra scallop with seaweed, leeks and sherry, or wild and cultivated mushrooms with thyme, alliums, walnut and kale.
