The Fat Duck, Bray

Michelin Stars? ***

For three decades this eaterie has been thrilling diners with gastronomic theatre you can only expect from Heston Blumenthal. Embark on an adventure of innovative, multi-sensory dishes – we challenge you not to be talking about them for decades. The Journey – a 12-course tasting menu (£350) – will be your ultimate passport to Hestonland. Including dishes such as crab and passionfruit 99’, and lamb, cucumber and smoked caviar, The Fat Duck continues to push cuisine forward. www.thefatduck.co.uk

Restaurant Andrew Fairlie, Auchterarder

Michelin Stars? **

Nestled among Gleneagles Hotel, Restaurant Andrew Fairlie is Scotland’s longest-standing two Michelin star restaurant. Committed to sustainability and traceability in food, many of the ingredients are cultivated in the restaurant’s secret garden. House favourites such as mushroom and black truffle ravioli and fillet of halibut with baby leeks, mild curry and Shetland mussels can be found on the decadent four-course menu (£175) and are bound to enthral. www.andrewfairlie.co.uk

Moor Hall, Aughton

Michelin Stars? ***

Housed within a beautifully restored 16^th century country house and five acres of Lancashire gardens, this scandic-style restaurant is renowned for its brilliant combinations and produce-driven menu. Chef Patron, Mark Birchell, hails from Lancashire and is famed for his gastronomic genius and championing of his local area. For an indelible experience, sample the Provence menu (£265) – the honey roast Sladesdown duck and Ormskirk gingerbread are culinary masterpieces. www.moorhall.com

L’Enclume, Cartmel

Michelin Stars? ***

Located in the heart of a beautiful Cumbrian village, everything about this restaurant exemplifies Simon Rogan’s farm-to-fork philosophy. Keeping seasonal produce at its heart, each dish begins life at L’Enclume’s own farm, or from wild and local producers. Perfect for diners craving a take on culinary alchemy, dive into dishes like fritter Duroc pig and smoked Eel from the tasting menu (£265) – or take one of six coveted seats at the exclusive Aulis Cartmel to witness Simon in action. www.lenclume.co.uk

Skof, Manchester

Michelin Stars? *

One of the most exciting restaurants to be awarded a Michelin star in 2025, Skof is Tom Barnes’ debut restaurant after working for 20 years as a chef in some of the world’s best. Located in an old warehouse, you won’t find tablecloths here, but you will find cuisine to enliven your taste buds. The tasting menu (£175) includes Chalkstream trout with salted plum condiment, with your dining experience ending with Barney’s Tiramisu, a pudding touchingly inspired by Tom’s late father. www.skofmanchester.co.uk

D’Olier Street, Dublin

Michelin Stars? *

A fine-dining experience in the city centre, soak up the atmosphere in the dining room or take a bird’s eye view at the chef’s counter. Headed by Australian-born James Moore, D’Olier Street received its first Michelin star this year thanks to its artfully designed 13-course tasting menu (€135). Updated every eight weeks and spotlighting delicious dishes such as foie gras custard and Irish Wagyu spiced taramasalata with onion and caviar, Dublin has a new icon in the making. www.dolierstreetrestaurant.com

Gorse, Cardiff

Michelin Stars? ***

From Pierre Yovanovitch’s cosy and contemporary interiors to the welcoming staff, everything about this fine dining favourite exudes elegance. The kitchen’s mastery showcases the best in seasonal produce with exquisite flavours from Hélène’s international travels. Try the Isle of Mull lobster with tandoori spices or the A5 wagyu beef with white miso in the Taste of Autumn seven course menu (£225) – or watch culinary art come to life by taking a seat at the newly unveiled Chef’s Table. www.gorserestaurant.co.uk

Hélène Darroze at The Connaught, London

Michelin Stars? *

After three years at The Fat Duck, welsh-born Tom Waters opened his own restaurant, receiving a Michelin star in just eight months. Enjoy intimate surroundings and unobtrusive service, while savouring a menu centred around Wales’ bountiful produce. The 10 course tasting menu (£125) includes bara brith, perl wen and Welsh truffle – a dish that combines homey ingredients with luxury, while the mackerel with horseradish, lovage and apple puts Welsh gastronomy on its rightful pedestal. www.the-connaught.co.uk

The Ledbury, London

Michelin Stars? ***

Every ingredient is of premium quality at The Ledbury, from the pigs raised on head chef, Brett Graham’s, farm, to the restaurant’s much-prized mushroom cabinet. Offering beautifully balanced modern combinations, such as hay-aged pigeon with girolles, vadouvan, cherry and sauerkraut, the feel at The Ledbury is sophisticated but never over-complicated. Enjoy the eight course tasting menu (£260) or dinner tasting menu (£285) for a procession of refined gastronomic perfection. www.theledbury.com

Gymkhana, London

Michelin Stars? **

Taking inspiration from the elite clubs of India, where high society revelled in the very finest of food and company, if you like your classic Indian cuisine to be served with a side of luxury, Gymkhana never fails to delight. An unrivalled choice for vegetarians, the meat-free tasting menu (£135) offers delicious mouthfuls such as beetroot chops pao with peanut ghati masala and gucchi, and khumb and truffle pilau, while the meat version (£145) offers the foodie famous wild venison biryani. www.gymkhanalondon.com

Disclaimer All prices, menus and availability details are accurate at the time of publication; however, these may be subject to change without notice.

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Whisky and Oysters

“This whisky captures Islay’s rugged elegance – and I found its best pairing right on the island; oysters. Briny, fresh, and alive with the sea, the oyster amplifies the whisky’s maritime character, with its peat smoke intertwining with the saline kiss of the shellfish. Taken as the locals do, in one, it’s a bold meeting of land and sea. The whisky’s citrus brightness, smoky depth, and malt richness chase the oyster’s minerality, leaving a finish that feels both primal and refined.”

Sam’s recommendation: Port Charlotte Islay Barley 2014 Single Malt Whisky, £80

Red Wine and Fried Chicken

“A naughty one, but few pairings capture indulgence quite like this red with fried chicken – our pick being Butchies in Victoria. First showcased at our Grand Cru Drive Thru’ event, it’s where guilty pleasure met vinous greatness. Plush cassis, tobacco, and cedar notes wrap around the salty crunch of chicken, while fine tannins slice through the richness. Dark fruit and spice lift the succulent meat, turning comfort food into something thrilling. It’s a playful clash of refinement and hedonism, and proof that fine wine can shine just as brightly alongside casual favourites.”

Sam’s recommendation: Seña, Vina Seña, 2016, £110

White Wine and Miso Black Cod

“One of my favourite whites, it’s aged in oak, balancing richness with freshness, perfect for miso black cod temaki. Its creamy texture and subtle nuttiness echo the silky, umami-rich fish, while citrus and saline notes cut through miso’s depth. Gentle oxidative hints of almond and spice mirror the caramelised cod and toasted nori. The result? East meets West: Rioja’s heritage in dialogue with Japanese elegance, offering layers of savouriness, minerality, and a lingering, refined finish.”

Sam’s recommendation: Monopole Clasico Gran Reserva Blanco, CVNE, Rioja, 2015, £95

Champagne and Parmesan Cheese Puffs

“This is a Champagne of depth, tension, and remarkable complexity, and it shines alongside truffle parmesan gougères. Its vibrant acidity and fine mousse cut through the richness of the pastry, while layers of citrus, brioche, and toasted hazelnut echo the savoury intensity of truffle and aged cheese. The earthy truffle amplifies Krug’s subtle umami from extended ageing, creating a symphony of decadence and precision. Each sip refreshes the palate while elevating the bite, turning a simple hors d’oeuvre into an interplay of flavour and texture.”

Sam’s recommendation: Krug Vintage Champagne, Brut, 2011, £385

Brandy and Tarte Tartin

“This Calvados finds perfect harmony with my grandmother’s tarte tatin and salted caramel ice cream. Baked apple, dried fruit, and spiced oak mirror the tart’s caramelised apples, while hints of vanilla and roasted nuts echo the ice cream’s richness. The rum-cask finish adds warmth that lifts the dessert’s sweetness without overwhelming it, and a touch of salt sharpens the Calvados’ complexity, turning a family favourite into something layered and indulgent, balancing nostalgia with finesse.”

Sam’s recommendation: Christian Drouin Experimental Foursquare Angels 19YO, Calvados Pays d’Auge, £126

Disclaimer: This interview has been produced in partnership with Hackstons. Views and opinions expressed are those of the interviewee and do not necessarily represent those of Best of Living. Product details, prices and availability were correct at the time of publication but may be subject to change. Best of Living supports mindful enjoyment of alcohol — please drink responsibly. For advice and support, visit drinkaware.co.uk.

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What’s the best way to store caviar?

“Store unopened caviar in the coldest part of your fridge at minus two to two degrees Celsius – but without actually freezing it, as this destroys the delicate texture and structure of the eggs. Once opened, consume within two days for optimal flavour. Close the tin tightly: the eggs deteriorate quickly once exposed to air, losing their firmness as the flavour wanes.”

How much should you buy at once?

“Buy smaller quantities more frequently rather than a large tin. This ensures you’re eating caviar at its absolute best. Fresh caviar is an entirely different experience from caviar that’s been languishing in your fridge for a fortnight. Purchase it as close to when you want to eat it as possible – most reputable suppliers deliver within 24 hours.”

What’s the best way to serve caviar?

“Traditional service uses mother-of-pearl or horn, to avoid metallic interference. Metal spoons can impart an unpleasant taste, so it’s one of the few rules worth following religiously. Open the tin 30 minutes before eating to let it breathe, then serve chilled in its tin, nestled in ice, alongside blinis, crème fraîche, or lightly buttered toast points.”

Are there any no-nos for serving?

“Never buy caviar without CITES certification, regardless of how good the price. You’re either supporting illegal fishing or purchasing a substandard product. If the deal looks too good to be true, it definitely is. And don’t save caviar for some mythical perfect occasion. Life is uncertain. Eat the good caviar now, while you can enjoy it!”

Is it ever a good idea to cook with caviar?

“It’s considered a crime against luxury, as heat destroys the delicate texture and subtle flavours you’ve paid for. They turn into rubbery disappointments, losing everything that makes them special. However, there are exceptions where gentle heat works. A tiny spoon on warm scrambled eggs or a baked potato allows the residual heat to soften the pearls without cooking them.”

Is there a better type to warm up?

“If you’re going to cook with fish roe, use less expensive varieties like salmon or trout. Save the proper sturgeon caviar for eating as nature intended: cold, fresh, and utterly glorious in its simplicity.”

Finally, what is the best drink to accompany caviar?

“Champagne or vodka. Champagne’s acidity complements the richness of caviar and cleanses your palate, while vodka’s clean and neutral flavour allows the caviar to shine. Temperature matters enormously. Everything should be chilled: keep it all beautifully cold, sip slowly, and savour the interplay between drink and caviar. This is a luxury that rewards patience and attention.”

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