Family-owned restaurant The Dysart Petersham, the kitchen of which is led by Irish head chef Kenneth Culhane, has retained its Michelin star.
Details
The accolade was confirmed as the Michelin Guide Great Britain and Ireland 2023 was unveiled at a ceremony at the Silverstone Circuit in Northamptonshire.
The Dysart Petersham's managing director, Barny Taylor, said, "Being welcomed into the 'Michelin family' of starred restaurants for the first time for 2020 was a huge honour, reflecting years of tireless work by the entire team at The Dysart Petersham. To be continuing the celebrations into 2023 demonstrates the ongoing talent, flair and commitment of everyone involved in what remains a proudly family-run business."
He added, "We would like to extend a special thank you to our many loyal guests, whose passion for the very finest dining experience drives us not only to maintain our high quality but to constantly seek ever greater standards of food and service."
The restaurant also won its third AA rosette last September, has been rated as "very good" in the latest Good Food Guide and has been classified as "very good" for food, service and ambience in the Harden's guide, one of the most trusted listings of the UK’s best restaurants.
Culhane's Accomplishments
Among other successes, head chef Kenneth Culhane was recently elected a member of the Royal Academy of Culinary Arts. In addition, Culhane features in The Murphia List 2023, which showcases Irish talent contributing to the creativity of London's food and drink scene.
Reflecting on the multiple accolades, Culhane said, "For the team at The Dysart Petersham, the purity of our dishes is paramount. We seek to combine traditional kitchen craft with the passion and skill of our individual team members. It's all about using the finest, seasonal ingredients, but treating those ingredients with respect, to ensure every dish stimulates diners' senses - touch, smell and sight, as well as taste."
Culhane added, "At The Dysart Petersham, we use more than 70 different herbs and vegetables, including many older, more traditional varieties, enabling us to adjust our dishes daily – even taking advantage of flowers that may blossom for only a few days."
Read More: Kenneth Culhane, Head Chef At Dysart Petersham, Discusses His Career
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