Michelin's head of travel publications has urged chefs not to be "too preoccupied" with chasing stars, and to concentrate on satisfying customers.
Speaking after the publication of Michelin's 2004 Guide to Great Britain & Ireland, Derek Brown praised Heston Blumenthal, chef-proprietor of the Fat Duck in Bray, Berkshire, who has been awarded the guide's ultimate accolade of three stars, for his focus.
"I think that, in the past, there has been a preoccupation with 'I've got to cook well so that I can get a star', rather than 'I've got to cook well so I can satisfy my customers'," Brown said. "If chefs cook to the best of their talent and ability and satisfy customers, they're likely to get a star anyway."
Brown, along with guide editor Derek Bulmer, dispelled the myth that Michelin-starred food had to be served in lavish surroundings. "There's a trend towards more informality in restaurants," Bulmer said.
This observation is supported by Michelin's inclusion of pubs into the guide for the past five years. Two pubs were awarded Michelin stars this year.
Source: Caterer & Hotelkeeper, 22 - 28 January 2004