THEY are the highest accolades of their kind, signifying fine dining at its very best - and Scotland's restaurant scene is celebrating the addition of two new Michelin stars.
But it's not all good news for Scots gourmets, as two establishments also fell off the latest Michelin list, meaning the total number of Michelin-starred restaurants north of the Border remains the same at 15.
The new edition of the Michelin Guide awards a single star to both The Three Chimneys on Skye and the Isle of Eriska at Benderloch, Argyll. At the same time, Glenapp Castle in Ballantrae, Ayrshire, and the five-star Inverlochy Hotel near Fort William - a flagship property of Inverlochy Castle Management International - have lost their stars.
Restaurant Andrew Fairlie at the Gleneagles Hotel is still Scotland's only restaurant with two Michelin stars. Single-starred venues include Herald columnist Martin Wishart's two restaurants in Edinburgh and at Loch Lomond, and Sunday Herald columnist Geoffrey Smeddle's The Peat Inn in Fife.
Glasgow, meanwhile, has gone another year without a single star but has triumphed in the increasingly popular awards given for good food at affordable prices.
The Ox and Finch, and The Gannet, both relative newcomers and both situated in the fashionable "Finnieston Quarter", have each been awarded a Bib Gourmand, bringing the city's tally to three, along with Stravaigin. Edinburgh also gains a third Bib Gourmand for Passorn Thai restaurant, which joins Galvin Brasserie de Luxe and Dogs on the list.
Rebecca Burr, editor of the Michelin Guide, said while stars are still the most important part of the guide, there has been a new focus on value-for-money establishments this year.
"It's never easy to take away a Michelin star and it's one of the hardest decisions we have to take, but we are looking to maintain standards every year," she said.
"On the other hand, the Bib Gourmand awards reflect the continuing trend for competitively priced, less structured and more flexible dining, and are a growing part of our collection as diners become more and more cost-conscious. Across the UK we have awarded a record 26 new Bibs for the 2015 edition, bringing the total to 115.
"This trend is well reflected in Glasgow, where young chefs of this exciting new generation are proving they have a firm grounding in good cooking and are passionate about local food. We want to encourage more young chefs to use Scotland's world-class produce simply and well."
Two Michelin stars are awarded for "excellent cooking, worth a detour", one recognises "very good cooking in its category" and a Bib Gourmand is awarded for "good food at moderate price".
Ms Burr said: "People tend to think the Michelin Guide is only concerned about table cloths and fine dining. It is not us who have changed; it's the food that has changed. Now it's about flavour and value for money, and we are merely reflecting the quality of the places that have opened up to deliver that."
The menu at the Ox and Finch, which opened in May this year, is designed for sharing, with individual dishes priced at around £7. Chef-patron Jonathan MacDonald said: "We are delighted to get this recognition after only five months. The biggest reward, however, is the smiling faces of the 300 happy people we serve every day."
Ivan Stein of The Gannet said: "The Bib award comes as a great honour to us and is a huge testament to the hard work of the whole team. It also comes as a bit of an early birthday present, as next month we're celebrating being open a year."
Ryan James, chair of the Glasgow Restaurant Association, said: "To have two newcomers in the Bib Gourmand category is brilliant for Glasgow - especially for Ox and Finch, which only opened five months ago. I would like Glasgow to become a Bib Gourmand city because that's exactly what it is all about: good food, value for money and people making as much of the dining experience as the food itself."
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