Britain's 36 Michelin Green Star Restaurants Redefine Sustainable Fine Dining
Thirty-six restaurants across Britain now hold the Michelin green star, an award that recognises both culinary skill and sustainable practices. The 2026 Michelin Guide highlights venues leading the way in farm-to-fork dining, zero-waste cooking, and ethical sourcing. These kitchens are reshaping how food is grown, prepared, and served in the UK.
All the awarded restaurants are based in England, with none currently listed in Scotland, Wales, or Northern Ireland.
The Free Company in Balerno, near Edinburgh, runs a no-dig farm where brothers Charlie and Angus Buchanan-Smith grow their own produce. They also raise native cattle, sheep, and pigs, ensuring ingredients travel just metres from field to plate.
Glebe House in Devon follows Slow Food principles, using organic methods to grow much of its own food. The kitchen practices nose-to-tail and low-waste cooking, turning every part of an animal or plant into dishes.
Forest Side in Grasmere, Cumbria, sources 90% of its ingredients from within a 10-mile radius. The team makes their own charcuterie and pickles, cutting down on transport and packaging.
At Knepp Wilding Kitchen in West Sussex, the menu reflects the estate's rewilding project. Chefs work with seasonal, estate-raised meat and foraged plants, offering a true land-to-plate experience.
Eight at Gazegill in Lancashire sits on a working organic farm, where ingredients arrive with zero food miles. The restaurant also runs entirely on renewable energy, reducing its carbon footprint further.
Timberyard in Edinburgh builds its menus around Scotland's land and sea, using seasonal produce from nearby suppliers. The approach keeps dishes fresh and supports local growers.
The Torridon's 1887 Restaurant in Scotland grows herbs, fruit, and vegetables in a two-acre garden. Its farm also raises Highland cattle, chickens, and Tamworth pigs, providing meat and eggs for the kitchen.
The Michelin green star, launched in 2020, now includes 36 British restaurants. Each one meets high standards for sustainability while delivering exceptional food.
All the recognised venues share a commitment to ethical sourcing, waste reduction, and close ties to their surrounding landscapes.
These restaurants prove that fine dining and environmental responsibility can go hand in hand. By growing their own food, reducing waste, and supporting local producers, they set a new standard for British gastronomy. The Michelin green star continues to push the industry toward more sustainable and ethical practices.
