But this summer, Michelin announced a new approach to revealing its latest restaurant recommendations, by releasing some of its new additions to the Guide ahead of the annual launch event.
These new additions are being published on a monthly basis, on the last Wednesday of every month, and will feature on both the website and the app.
And September’s announcement saw a new addition for Manchester.
Manchester chef Danielle Heron, who grew up in Whitefield and studied professional cookery at Manchester College, finessed her skills at the double Michelin-starred L’Enclume in the Lake District, before moving to highly-respected Oslo restaurant Maaemo, holder of three Michelin stars.
In 2018, Maaemo was placed 35th in the World’s Top 50 Restaurants.
Danielle then moved on to the forward-thinking Kolonihagen Frogner establishment, also in the Norwegian capital, where she met OSMA’s co-owner Sofie Stoermann-Naess.
The restaurant serves a relaxed, healthy lunchtime menu of open Scandinavian sandwiches and hearty salads, using seasonal ingredients from local British farms and producers, alongside fresh juices and great coffee.
Then four nights a week, OSMA operates as a ‘food-bar’, serving small sharing plates with a frequently-changing menu, accompanied by wines and cocktails.
Seasonal dishes might include ox heart tartare with caramelised onion and rye bread, lemon sole with yellow courgettes and roasted bone sauce, or beetroots with smoked fresh cheese, lavender and watercress.
A Sunday menu includes a choice of topside of beef, lamb saddle, chicken breast or roast cauliflower served with all the trimmings to share on the table, followed by puddings such as chocolate ganache with fresh raspberries and creme Chantilly, whipped lemon tart with compressed strawberries and almond praline, or a selection of British cheeses.
The Michelin Guide describes the restaurant as “a smart, modern place, laid out in an L-shape, with an open kitchen, a communal island table and smart curved banquettes.
“A concise breakfast menu is followed by salads and open sandwiches, while in the evening it’s all about tempting, well-priced small plates.
“Cooking is fresh and tasty with a modern British style; around 4 plates per person makes a great meal to share.”