The years 2020-21 have been challenging for the hotel industry across the world. With lockdowns forcing the closure of the eating sector, chefs and restaurateurs had to think imaginatively about how to continue to trade in this new period in order to survive. As much as we’ve missed dining at our favourite Michelin-star hotels, home cooking has been welcomed with open arms. But after two years of relentlessly making the best out of what we’ve got, we’re exploring for supplies outside of the grocery store this year.
The rise of Michelin-star home dining trend
Reduced costs generally reflected the fact that consumers were not experiencing the complete dine-in experience, therefore this new manner of serving clients potentially opened up fine dining to an audience who previously may not have considered it. As eateries reopen, the expectation is that a new group of consumers will be lured in for the entire experience. More emphasis will be placed on gourmet dishes and elaborate dining that integrate high-end components from top restaurants and local businesses.
Michelin-starred restaurants do integrate all the proper flavors into their dish, which might be difficult to decipher. The emergence of sites like Goldbelly clearly exemplifies this tendency. This internet store enables small businesses, restaurants, and food providers from throughout the country to sell and send their products across the country. Fresh lobster from a Maine dock, a complete Peking duck feast from a New York hotspot, and famous spices and sauces to compliment your creations are all available.
Scoring for the best – a very welcome experience?
Lisa Goodwin-Allen, head chef at the Michelin-star Northcote in Lancashire’s Ribble Valley has watched her boxes go in record speed.
A few weeks back, the restaurant sold almost 700 in just a half-hour, and many on social media compared the hurry to get one to attempting to get Glastonbury tickets.
“You get some people who are really frustrated on the phone that they’ve missed out and you’re saying to them that it’s almost like trying to get tickets for a concert,” says Goodwin-Allen.
“The capacity and volume is massive but it’s essentially 700 portions of food. I’ve learnt so much from doing these boxes and it’s been amazing. It’s not just creating a plate of food, it’s the packaging, what keeps it safe, what’s the shelf-life and also what it looks like when it arrives with the customer.”
Michael Wignall, chef proprietor of The Angel in Hetton near Skipton in North Yorkshire, has now accepted bookings for countrywide delivery just over the Pennines.
The five-course tasting menu costs £65 per person and includes grilled lemon sole to start, a celeriac velouté with truffle, apple, and preserved lovage for the main course, slow cooked salt aged pork for the main course, a cheese course, and a delectable caramelised pineapple dessert. There is also a vegetarian box available.
Wignall said: “I think of a menu that’s doable at home and how much can we pre-prepare. It’s about getting something of a high quality that you can’t necessarily buy in a shop but that’s got your signature. You don’t want to bombard people with technical elements because you want to make it as stress-free as possible.”
“But you do want people to really enjoy the experience”, he continues, “it’s not just reheating things in bags and putting it on the plate.”
Do you think Michelin-star home dining offers a similar experience to dining in the restaurant, if not the same? Share your thoughts in the comments below.
If you liked reading this article on Michelin-star home kitchen, you should check out our piece on the world’s most expensive pizza.
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