At the turn of the millennium if you'd voiced the thought that a British pub or inn would garner a Michelin star for its cooking, you'd probably have been laughed at as being in cloud-cuckoo-land. But just over a year after the clock had ushered in the 21st century the country had three establishments which could claim that accolade, including Andrew Pern's the Star Inn at Harome and Sean Hope's the Olive Branch at Clipsham.

By February 2006 that number had risen to eight, many - though not all - the "babies" of chef-propretiors. They are all very different in personality and cuisine style, but what they have in common is a commitment to delivering quality seasonal food with personalised, friendly service, and often a zealousness about using local produce.

With the 2007 Michelin Guide Great Britain & Ireland almost hitting the bookshops, we thought we'd celebrate the talents of chefs who've put this uniquely British form of fine dining on the map, and in the following pages you'll find recipes from six of them. Hopefully, they will inspire a few more of you to follow in their footsteps.

Smoked haddock omelette

• Who Tom Kerridge, chef-proprietor
• Where The Hand and Flowers, Marlow on Thames, Buckinghamshire. Tel: 01628 482277. Website: www.thehandandflowers.co.uk
• Michelin star awarded 2006
• Previous form Adlards (Norwich), Rhodes on the Square, Stephen Bull and the Capital (all London)
• The grub Hearty, modern British cooking with a French undertone

For Smoked haddock omelette recipe click here >>

Monkfish with crown prince gnocchi, mussels and black radish

• Who Tristan Mason, head chef
• Where The Hare and Hounds, Lambourn Woodlands, near Hungerford, Berkshire. Tel: 01488 71386. Website: www.theharerestaurant.co.uk
• Michelin star awarded 2006
• Previous form Mirabelle and the Greenhouse (both London)
• The grub Complex modern European cuisine. "I do my own thing using the foundations of classical cooking and incorporating modern twists."

For Monkfish with crown prince gnocchi, mussels and black radish recipe click here >>

Jugged Hare with Yorkshire pudding

• Who Michael Bedford, chef-proprietor
• Where Trouble House, Tetbury, Gloucestershire. Tel: 01666 502206. Website: www.troublehouse.co.uk
• Michelin star awarded 2004
• Previous form City Rhodes (head chef), La Tante Claire (both London), Le Manoir aux Quat'Saisons (Great Milton)
• The grub Honest and flavoursome food relfecting the seasons and local produce

For Jugged Hare with Yorkshire pudding click here >>

Baked ginger parkin with rhubarb rippple ice-cream, hot spiced treacle

• Who Andrew Pern, chef-proprietor
• Where The Star Inn, Harome, North Yorkshire. Tel: 01439 770397. Website: www.thestaratharome.co.uk
• Michelin star awarded 2002
• Previous form Largely self-taught, but also Milburn Arms hotel (Rosedale Abbey, North Yorkshire)
• The grub Gutsy British food with Yorkshire influences and anglicised French classics, showcasing ingredients from the North Sea and Yorkshire Moors. "Parkin is traditionally served on Bonfire Night because Guy Fawkes was born in York. It's very Yorkshire."

For Baked ginger parkin with rhubarb rippple ice-cream, hot spiced treacle click here >>

Crispy goats' cheese parcels, fresh figs, salad and walnut dressing

• Who Sean Hope, chef-director and joint-proprietor
• Where The Olive Branch, Clipsham, Rutland. Tel: 01780 410355. Website: www.theolivebranchpub.com
• Michelin star awarded 2002
• Past form Hambleton Hall (Rutland), Longueville Manor (Jersey)
• The grub Modern British take on traditional British - and some French - dishes. "I like to knock out the complications of producing good food and cook things that customers can relate to."

For Crispy goats' cheese parcels, fresh figs, salad and walnut dressing recipe click here >>

Iced amaretto parfait, vanilla plums and pistachio biscuit

• Who Mark Dodson, chef-proprietor
• Where The Mason's Arms, Knowstone, Devon. Tel: 01398 341231. Website: www.masonsarmsdevon.co.uk
• Michelin star awarded 2006
• Previous form Cliveden (Taplow), Waterside Inn (Bray)
• The grub Refined, seasonal French food using the local larder

For Iced amaretto parfait, vanilla plums and pistachio biscuit recipe click here >>

For a full list of Michelin-starred restaurants in UK click here >>