The Michelin Star Restaurants In Yorkshire And Why Did They Get A Star

Yorkshire has eight restaurants with one Michelin star. These establishments earned their stars by championing high-quality, local ingredients and creating innovative dishes. Restaurants like The Black Swan and Roots use produce from their own farms, while others such as The Angel and Mýse apply modern techniques to traditional Yorkshire cooking.

Ever wondered what makes a restaurant special enough to get a famous Michelin star? It’s not just about fancy tablecloths. It’s a big deal in the food world, a sign that everything from the chef's creative cooking to the amazing service is pretty much perfect.

Think of it as the ultimate seal of approval. Across the sprawling, gorgeous county of Yorkshire, there are currently eight restaurants that have earned this honour, each holding a prestigious one star rating. As of 15th December 2025, these are the places that have seriously impressed the secret Michelin inspectors. So, for anyone planning a truly memorable meal, here’s a look at every one star restaurant in Yorkshire and what makes each one shine.

Shaun Rankin at Grantley Hall, Rippon

Imagine dining in a grand 17th-century house. That’s the setting for Shaun Rankin at Grantley Hall, a place where the dining feels as historic as the building. This is formal dining, but not the stuffy, silent kind. The head chef is a master of his craft, creating dishes that are both elegant and delicious. The focus here is on the whole experience. It's not just about the food on the plate; it’s about the atmosphere, the service, and how it all comes together. The Michelin inspectors certainly noticed this.

Michelin said, “the range of inventive wine pairings and engaging service from the passionate team will enhance the experience.” This means the team knows exactly which drink will make the flavour of your food pop, turning a great meal into an unforgettable one. It’s this attention to detail that helps this restaurant stand out and earn its coveted one star.

Forge, Middleton Tyas

Forge offers something special: a tasting menu. For anyone unfamiliar, a tasting menu is where the chef prepares a series of small, wonderful dishes for you to try. It’s like a grand tour of the kitchen's best ideas. What makes the cooking here truly remarkable is the connection to the land. The menu is built around seasonal produce, meaning the ingredients are at their freshest and most flavourful. They even harvest their own honey and birch sap from the estate. Talk about local!

This commitment to fresh, local ingredients is at the heart of every dish. The chef creates a perfect balance of tastes. Michelin said, “The cooking demonstrates a strong grasp of balance and flavour, with dishes that allow these local ingredients to shine like the picture-perfect Reuben blackberry and pineapple weed tart.” This highlights the simplicity and genius of letting quality ingredients be the star of the show. The dishes are so beautifully crafted, they could inspire their own range of photo sales.

The Angel, Hetton

The Angel at Hetton is all about modern cooking with what they call "natural simplicity." This might sound like a contradiction, but it makes perfect sense when you see the food. The chef isn't trying to overcomplicate things with a million different techniques. Instead, the kitchen team takes the highest quality ingredients from the local Yorkshire area and lets them do the talking. The dishes are based on classic combinations that people know and love, but they are given a subtle modern twist.

It’s familiar, but better. This approach allows every single ingredient to shine, creating a clean and powerful flavour. As Michelin said, “Classic combinations are to the fore but are subtly modernised and refined, with dishes demonstrating a simplicity that allows every ingredient to shine.” It’s a restaurant that proves amazing food doesn’t need to be complicated; it just needs to be brilliant.

Black Swan, Oldstead

Don't be fooled by the description of a "characterful country pub." The Black Swan in Oldstead is a powerhouse of culinary innovation. The secret to its success? Its very own farm. This isn't just a kitchen with a small herb garden; it's a deep partnership between the chef and the land. The ingredients for the dishes are grown right there, which means the menu is dictated by the seasons.

The team is so in sync that the gardeners and chefs work together to plan what's grown and what's cooked. They also use a range of preservation techniques, like pickling and fermenting, to make sure they can use their amazing produce all year round. Michelin said, “The chefs work in total harmony with the gardeners, and an array of preservation techniques are used to ensure their ingredients last.” This is a restaurant that truly lives the farm-to-table philosophy, and the result is a unique and delicious tasting menu that tells the story of the Yorkshire landscape.

Star Inn at Harome, Harome

The Star Inn at Harome is another gem that has earned its Michelin star by perfecting its unique style, described as “classical cooking with modern overtones.” It’s all about taking traditional ideas and giving them a fresh, exciting update. Head Chef Steve Smith is praised for creating dishes that are packed with flavour. This isn't shy, delicate cooking; it’s bold, rich, and gutsy.

The restaurant is deeply rooted in Yorkshire, sourcing its ingredients from the best local suppliers. The fish comes from Whitby, game from the nearby Moors, and vegetables are picked fresh from the kitchen garden. This dedication to local produce is key to its success. Michelin said, “Head Chef Steve Smith’s cooking has a classical base with modern overtones, and Yorkshire leads the way in rich, gutsy, flavour-driven dishes, with fish coming from Whitby, game from the Moors and vegetables plucked from the kitchen garden.” It’s a celebration of everything Yorkshire has to offer.

Pipe and Glass, South Dalton

Set in a luxurious 15th-century pub, the Pipe and Glass proves that a relaxed setting can still serve up some seriously high-end food. This restaurant champions seasonal produce through its delicious daily specials, ensuring there's always something new and exciting to try. The kitchen team here has a special talent for elevating simple, recognisable dishes into something extraordinary.

They take a classic like dressed crab and, by using exceptional ingredients and a perfect sense of balance, turn it into a memorable meal. This is where the magic happens, in the kitchen’s ability to find the perfect balance of flavour and texture. Michelin said, “Unfussy, instantly recognisable dishes like dressed crab are elevated thanks to the exceptional ingredients and the kitchen's keen sense of balance.” It’s a testament to the idea that fantastic cooking is about making the simple sublime.

Mýse, Hovingham

At mýse (pronounced 'meez'), the focus is on taking traditional Yorkshire cooking and giving it a sophisticated, modern twist. This restaurant is also passionate about sustainability and supporting small-scale production, which means they work with small, local farms and producers. This commitment is reflected in the tasting menu, which showcases prime produce prepared using a range of techniques, both old and new. They blend traditional methods with modern ideas to create something truly special. One of the standout dishes mentioned by the guide is a showstopper.

As Michelin said, “The tasting menu features prime produce enhanced by a range of techniques, both traditional and modern, as with the showstopping Thirkelby duck in three servings, glazed with homemade walnut wine.” This single dish shows the incredible skill and creativity of the chef and the entire kitchen team.

Roots, York

Roots in York is the second restaurant on this list from acclaimed chef Tommy Banks, who also oversees The Black Swan at Oldstead. Here, he works with Head Chef Will Lockwood to create modern and meticulously crafted dishes. Just like its sister restaurant, Roots is all about the ingredients. The tasting menus change constantly, evolving with the seasons and what’s available from their own kitchen garden, small local suppliers, and the farm belonging to Tommy Banks’ parents.

This means the dining experience is always fresh and surprising; no two visits are quite the same. The connection to the farm is central to everything they do. Michelin said, “Tasting menus evolve naturally according to the availability of produce, which originates from their kitchen garden, small regional suppliers and chef-owner Tommy Banks’ parents’ farm.” This restaurant is a perfect example of modern, ingredient-led cooking that has rightfully earned its one star award from Michelin.