What does it mean to be a MICHELIN-recommended restaurant?
Gamba is a MICHELIN-recommended restaurant. An honour conferred in 2022 that we’re immensely proud of. Most people have heard of the MICHELIN guide and MICHELIN stars, but what does it mean to be a MICHELIN-recommended restaurant and to appear in the Michelin Guide Scotland?
Gamba was one of only 14 Glasgow restaurants to make the cut last year, and the judging process happens when anonymous inspectors assess restaurants around the world each year based on five criteria:
Quality of ingredients used
Mastery of flavour and cooking techniques
The personality of the chef in their cuisine
Value for money
Consistency
A restaurant in the recommended selection tells the world that the chef is using quality ingredients that are well cooked - the inspectors have, in other words, found food that’s a cut above that they truly rate.
Quality ingredients, creativity, passion and focus are all hallmarks of our chef-patron Derek Marshall who in 2023 celebrates 25 years of Gamba.
MICHELIN recommended restaurants: The history of the Michelin Guide
It all began in Clermont-Ferrand, France in 1889 when brothers Andre and Edouard Michelin founded their eponymous tyre company.
To help motorists develop expand their travel experience - and boost car and tyre sales - the Michelin brothers published a wee guide filled with handy information for travellers - maps, a guide to changing a tyre, where to get petrol, and a list of places to eat or find a bed for the night.
Michelin restaurants Scotland: The MICHELIN Guide launches
Based on the principle that ‘man only truly respects what he pays for’, a brand new Michelin Guide launched in 1920, and for the first time included a list of hotels in Paris, plus lists of restaurants according to specific categories.
The Michelin brothers also recruited a team of mystery diners – today’s restaurant inspectors - to visit and review restaurants anonymously.
In 1926, the guide began to award stars for fine dining restaurants, marking them with a single star alone to start with. Five years later, a hierarchy of zero, one, two, and three stars came into being, with the criteria for the starred rankings published in 1936.
The guide now rates over 30,000 establishments in over 30 territories across three continents.
Source: https://guide.michelin.com/
By Jason Caddy
