Posted February 8, 2012 by renospiteri in Uncategorized

The Michelin Guide:Stars Awards/The WRMC Silver Spoons Prestige Awards.

The Michelin Guide: Stars

Michelin Red Guide of
Great Britain and Ireland.

MICHELIN RedGuides are restaurant and hotel guides, and are often referred to as just the Red Guides due to their distinctive red covers. A team of full-time professional restaurant and hotel inspectors anonymously evaluate establishments according to a rigorous set of criteria. Only the best restaurants and hotels are included in the guide, where every establishment is a trusted Michelin recommendation. These guides outline Michelin’s selections for dining and accommodations, and do not contain site and attraction information found in the other guides known as the Green Guides.

Bon Appetit.

The MICHELIN Guidewas first published in 1900, to help drivers maintain their cars, find decent lodging, and eat well while touring France,  in an era when the automobile, as cars were known in those days, were coming  in vogue. From a small, 400-page red guide distributed free of charge to motorists, to make their travels easier and more enjoyable, the MICHELIN guide has developed over the years to become the benchmark in gourmet dining. Today, the series of over 25 titles, highlights more than 45,000 establishments from New York to Paris to Hong Kong .

The guide was distributed free from 1900 until 1920, however the Michelin brothers eventually began charging for them. The guide began recognizing outstanding restaurants in 1926 by marking their listings with a star; two and three stars were added in the early 1930’s.

Only the very best
are listed.

Michelin Red Guides have become widely known as the world’s most respected source of restaurant and hotel evaluations, with the famed Michelin stars serving as an international symbol of culinary excellence.

From the grandest restaurants to the smallest bistros, the collection of Michelin Red Guides highlights the crème de la crème in hotels and restaurants. These obsessively researched guides detail Michelin’s selection of the finest in cuisine and accommodations. These guides will help you discover the delights of some of the world’smost romantic and culturally stimulating cities for a few days get-away, or special occasion in nearby Europe, or for that longer holiday outside of our continent.

Only four restaurants in England have three stars: the Fat Duck in Bray; the Waterside Inn also in Bray; Gordon Ramsay in Chelsea and Alain Ducasse at the Dorchester in Mayfair. So one can have an idea on how stringent these awards are.

Contemporary, elegant and exceptional
interior and decor.

The Michelin Guide awards restaurants between one and three stars, and they are coveted, that is, aspiring top restaurateurs and Chefs desire and long for the award of even one star. Getting one, two or the highly coveted three stars, can create a legend; losing one can result in significant heartbreak. The Guide itself says that “certain establishments deserve to be brought to your attention” because of the quality of the cuisine served. Since the Michelin Guide started out as a guide to road-touring, the stars are not only associated with cuisine quality, but also with driving value.

Foie Gras appetzer.

THREE stars means the restaurant merits a special trip. The food, wine, decor and service will be exceptional and you should expect to pay.  The restaurant should be one that warrants that special journey from clients well outside its locality.

TWO stars indicate the restaurant deserves a detour. Everything will be top-notch, if not perfect, and one should not expect a bargain.

ONE star means that if its on your way, you should stop. For the kind of restaurant it is, a one star establishment should serve very good food in a pleasant environment and with excellent service. It must be of much better quality than most restaurants in its locality.

The WRMC  Silver Spoons Prestige Awards.

Silver Spoon

WINES AND RESTAURANTS OF MALTA.COM  – WRMC  – has been inspired by the above, to award its own annual awards to the top restaurants in Malta and Gozo, commencing from this year 2012. We have also carried out research into procedures adopted by other exclusive, and highly respected rating agencies such as the United Kingdom’ Automobile Association’s AA Rosette awards, as well as the Australian Good Food Guide Chef Hats awards on which criteria our awards shall be based. 

The system and procedures that we are adopting works like this:

1. Selected restaurants are first reviewed and rated by a team of four inspectors, which team shall include myself as the Director of this project.  The team will initially rate the restaurant through an adjudicating criteria comprising: Ambience; Atmosphere and decor of the venue and top notch cleanliness; Quality of cuisine and concept; Cuisine Preparation and presentation; Freshness of ingredients; Management; Service and serving staff training, experience and efficiency; Wine list, mark-ups, and wine service; Value for money commensurate with the restaurant’s type and category.

2. If a restaurant is awarded a minimum of 8 points during the first rating process, and if considered to be of consistent high quality, two further inspections would be carried out by two different and anonymous, inspectors during the year, on different dates and seasons. The inspectors are handpicked for their experience in the restaurant industry and are known only by myself. The inspectors themselves do not know who each other is, and when reviewing a venue they shall make their own reservations and pay for their food and drinks in full as per normal clients. Inspectors cannot introduce themselves as being such. Restaurants to be reviewed by the inspectors shall be indicated and assigned to them by myself.

3.  Once the selected restaurants are reviewed by all inspectors, a meeting is held at the end of the year so that the respective reviews and ratings will be consolidated and the top and most deserving restaurants identified.

The awards will be in the form of framed certificates indicating the “Silver Spoons” awards.

Reviews and ratings shall be carried out by anonymous inspectors after the initial review is done and the best restaurants are selected for quality. No form filling by clients, and/or public polls are involved, therefore restaurants recieving one, two or the highly coveted three Silver Spoons award certificates, after passing our adjudicating criteria, will be the “creme de la creme” of the restaurant industry in Malta and Gozo.

Three Silver Spoons.
Not more than five (if any), three-Silver-Spoon awards will be awarded, nationally, in any particular year. Restaurants awarded three Silver Spoons must have held the two Silver Spoons award for a minimum of two years, through which they would have demonstrated total consistency of the quality of their cuisine and service, unless during concurrent inspections a restaurant recieves maximum points from the inspectors. These must be outstanding restaurants that achieve standards that demand recognition well beyond their local area. Exceptional quality of cuisine, service and ambience.

Two Silver Spoons.
Not more than ten, two-Silver-Spoons awardswill be awarded, nationally, in any particular year. This award is awarded to outstanding restaurants that aim for, and achieve higher standards and better consistency than for the one silver spoon award.Cuisine and service out of the ordinary.

One Silver Spoon.
One-Silver-Spoon awards will be awarded to fine dining and/or up-market casual dining establishments which achieve standards that stand out in their local area. They must serve very good cuisine prepared with care, understanding and skill, using good quality and fresh ingredients in accordance with their concept, in a pleasant environement, and must demonstrate and provide well above average service through trained staff.

The French 20 points system shall be used for the final consolidation of the awards points, but for the published intial reviews on this website the 10 point system shall be retained.   

The ultra- premium awards of the Four-Silver-Spoons and the Five-Silver-Spoons are extremely restricted awards. These are awarded very rarely and only to restaurants which must have achieved National and International acclaim respectively, through superlative cuisine, service and ambience.

A full and complete adjudicating criteria process has been drawn up, and shall be published in due course. Restaurateurs, owners and operators interested to recieve a copy of the adjudicating criteria and restaurant category definitions should contact me directly by e-mail. These will only be sent to operating restaurants and for obvious reasons a small charge shall be made.