The co-owners of Whinlatter’s Cottage in the Wood were celebrating discovering that they had retained the restaurant’s Michelin star for the second successive year under their tenure.
Jack and Beth Bond learnt on Monday night at a ceremony held at Kelvingrove Art Gallery & Museum, Glasgow, that the restaurant had held the accolade for a sixth consecutive year since first being recognised with the award in 2019.
This year’s event saw a multitude of chefs and hospitality professionals gather together from all over Great Britain and Ireland to celebrate the presentation of this year’s Bib Gourmands, Michelin stars and Michelin green stars, as well as several special awards, including the service award, the sommelier award, the mentor chef award, opening of the year, and the young chef award.
During the ceremony, 22 new Michelin one star awards were presented, five new Michelin green stars and three new Michelin two star awards were presented, with one new Michelin three star award also presented this year. Thirty-six Bib Gourmands were also announced.
Jack and Beth bought The Cottage in the Wood in the summer of 2024, and since then, they have gone from strength to strength, being awarded three AA rosettes for culinary excellence, as well as being listed in SquareMeal’s Top 100 UK restaurants and rising to fame on the BBC’s Great British Menu.
Their ethos is simple, and that is to be inspired by their surroundings, to celebrate seasonality while also being mindful of the impact their business has on the environment in which they sit, and to mitigate that as much as possible to ensure their surroundings continue to flourish.
Notable dishes from The Cottage in the Wood’s dinner tasting menu include lobster croustade, tomato, yuzu, celeriac agnolotti, hazelnut, monkfish, potato, peppercorn, Herdwick lamb, maitake, marjoram and blackberry, Riesling, crème fraiche.
The couple said in a statement: “We are totally thrilled to have retained The Cottage’s Michelin star. We’ve been on a rollercoaster journey buying the business last year, and as a team, we’ve grown and developed, and this continued recognition recognises and celebrates what we’ve all strived to achieve. Hopefully, our guests will agree that collectively, we’re in the process of creating something special, and this is just one more step on that road.”
