Bray, occasionally Bray on Thames, is a suburban village and civil parish in the English county of Berkshire. It sits on the banks of the River Thames, to the southeast of Maidenhead of which it is a suburb. The village is mentioned in the comedic song "The Vicar of Bray". Bray contains two of the eight three-Michelin-starred restaurants in the United Kingdom and has several large business premises including Bray Studios at Water Oakley, where the first series of Hammer Horror films were produced.
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England, owned by the chef Heston Blumenthal. Housed in a 16th-century building, the Fat Duck opened on 16 August 1995. Although it originally served food similar to a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.
Le Gavroche was a restaurant at 43 Upper Brook Street in Mayfair, London. It was opened in 1967 by Michel and Albert Roux at 61 Lower Sloane Street, its premises until 1981. Albert's son Michel Roux Jr was the chef patron from 1991 until its closure in 2024. It was the first restaurant in the UK to be awarded three Michelin stars, which it held from 1982 to 1993.
Michel Roux, OBE, also known as Michel Roux Snr., was a French chef and restaurateur working in Britain. Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.
Albert Henri Roux was a French restaurateur and chef. He and his brother Michel operated Le Gavroche in London's Mayfair, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars, and his son, Michel Roux, Jr., continued to run Le Gavroche until January 2024.
Alain Roux, is a British Michelin starred chef, and chef-patron of The Waterside Inn. He is one of the members of the Roux family, and son of Michel Roux.
Michel Albert Roux also known as Michel Roux Jr., is an English-French chef. He owned the 2 Michelin-starred restaurant Le Gavroche in London, which was opened by his father Albert Roux and uncle Michel Roux, until it closed on 13 January 2024.
Alain Chapel was a French chef, credited with being one of the originators of Nouvelle Cuisine. He earned three Michelin stars.
The Kitchin is a fine dining restaurant in Edinburgh, Scotland, run by Tom Kitchin and his wife Michaela. It serves fresh Scottish produce in a French style from Kitchin's time spent with Alain Ducasse. It was awarded a Michelin star within six months of opening.
Pierre Koffmann is a French professional chef. He was one of a handful of chefs in the United Kingdom to have been awarded the coveted three Michelin stars at his restaurant La Tante Claire in London. Until December 2016, he was the head chef of Koffmann's at The Berkeley hotel in Knightsbridge, London.
La Tante Claire was a restaurant in Chelsea, London, which opened in 1977 and 1998. Owned and operated by Pierre Koffmann, it gained three Michelin stars in 1983, and held all three until the restaurant moved premises in 1998. It was sold to Gordon Ramsay for his flagship restaurant, Restaurant Gordon Ramsay.
Martijn Kajuiter is a Dutch Michelin star winning head chef with Cliff House Hotel in Ardmore, County Waterford.
Alain Ducasse at The Dorchester is a restaurant located in The Dorchester, Park Lane, London. It is one of over 25 restaurants operated by French-born chef Alain Ducasse. The current Executive Chef is Jean-Philippe Blondet, who succeeded Chef Jocelyn Herland. Opened in November 2007, it was awarded three Michelin stars in 2010 and has retained them every year since.
The Roux Scholarship is a cooking competition for young chefs in the UK. Set up by the brothers Michel and Albert Roux, and now run by their sons Alain Roux and Michel Roux Jr. It was first run in 1984 with Andrew Fairlie being named the first winner. It has since been run on an annual basis, with winners undertaking a three-month placement in a Michelin-starred restaurant.
The Hinds Head, is a gastropub in Bray, Berkshire. The pub dates from the 15th century, and was converted into a restaurant in the 1920s. It was awarded a single Michelin star in the 2013 edition of the Michelin Guide and has retained it ever since. It has been owned by chef Heston Blumenthal since 2004.
The Roux Brothers were two French brothers who were restaurateurs and chefs working in Britain:
The Checkers, is a restaurant with rooms in Montgomery, Powys, Wales. Historically, the building was used as a coaching inn dating from the 17th century. Until the 2000s, it was used as a pub/hotel. It was converted into a French restaurant in 2012 and under chef Stephane Borie, it was awarded a Michelin star later that year. There are two main rooms in the restaurant, and three hotel rooms. It has received a mixed reception from critics, who have praised particular dishes but criticised the atmosphere. It serves both modern and classic French dishes, and in 2016, switched to only using set menus. In 2018, The Checkers moved away from their Michelin star and opened a breakfast and lunch restaurant renamed Checkers Pantry.
Restaurant Andrew Fairlie, also known as Andrew Fairlie at Gleneagles, is a restaurant serving British cuisine located within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland. In operation since 2001, it was run by chef Andrew Fairlie alongside his head chef Stephen McLaughlin who took over the kitchen after his death. It currently holds two Michelin stars, having been awarded them in 2006. It is the only restaurant in Scotland to hold two Michelin stars.
The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The Restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993, after White left his previous restaurant, Harveys. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third Michelin star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide.
