3 Star Michelin Restaurants in the UK

After watching all Masterchef episodes, I got quite excited on the subject of fine dining and cuisine. I started researching into the best restaurants in the world, but sought you may get bored after a while. So I decided just to do UK 3 Star Michelin Restaurants.

In the UK, there are four three star restaurants - each having sustained their level of dining for over three years. The other three restaurants have had their three Michelin stars from 2004.

The Fat Duck is owned by the creative genius Heston Blumenthal and has been a three-star Michelin restaurant since 2004. The restaurant is famous for it's ingenious precision and ideology that food should be created to confused the mind; with a different style of textures and tastes. The Fat Duck is located in Bray, Berkshire.

While the food may be great, it will cost you £180 per head. For this, you get the regular (if you can call it regular) meal with house wine. Of course, you may have more, but it will cost you a larger amount (up to £300). The food is created in such a unique way, it's almost compelling that you eat it. While some is very mad and creative, some is so simple and basic, yet with a touch of the mad Heston style.

The Fat Duck's only criticism since opening has been the way they prepare and clean food. There was a scandal back in 2009, where many were reporting illness after eating. The scandal unfolded and the restaurant found that there oysters were clammed with sewage - making them contaminated. Heston closed the Fat Duck for a short while, but it came back stronger after a few months closed.

While the restaurant suffered publicly, it did not fail to deliver in food. It never lost it's three-Michelin stars, even on 2010 when it was assessed. Heston has became famous for his excessively skilled and creative cooking - his almost scientific approach to food. He's made various shows that show his cooking and what goes on in the mind of Blumenthal.

The Waterside Inn is owned by the memorizing-artists of food, the Roux brothers. It was opened in 1972, by Michel and Albert Roux. It has maintained three Michelin stars since 1985, the longest any restaurant in the UK has. The restaurant is loved by many because of the classical designs with a contemporary and ever changing style. The restaurant has a great skill of keeping taste while spicing up style. The restaurant is located, like the Fat Duck, in Bray, Berkshire.

The restaurant costs around £150 per head, including the house wine. Of course, you can pay a heck of a lot more than that; with some wines costing £5,000. Saying that, you can pay less for lunch meals, around £42 sometimes. While most critics state the food is brilliant, they question the price, especially of some wines. The retail price goes out the window, with some wines costing four times the retail. The restaurant is known for a classical style of service and plating; with cheese trays, traditional plates and traditional but fine-dining presentation.

Some critics state that the restaurant is far too well presented in the media and the awards, and is somewhat lacking the awe people expect to get. Some even question the food since the Roux brothers left the restaurant. In charge now is Alain Roux, who is a rather timid character with bags of talent. All he needs is the awe that his predecessors had; which is a lot to live up to.

The restaurant has, while some criticism, a general great feedback. Most every diner that isn't a critic or chef states the food and service is great and cannot be beaten. Their traditional style of cooking is second to none.

The Dorchester is a lovely hotel in London, which was created by Sir McAlpine (who built my school!). Alain Ducasse is one of the greatest talents of our generation in cooking, he's held three-Michelin star restaurants in three different cities at one time.

He's known for his brilliant writing and skill at describing how food should be excellent. He's a well established author in cookery, with many top selling books. The main perk of an Alain Ducasse restaurant is it will bring rich, ready to spend customers, hoping for a good meal.

The Dorchester will cost you a pretty buck, but for it you will be exposed to some of the most radical skills in cookery ever. With a classical French style, combined with an almost mechanical style of contemporary, you think it wouldn't work - but it does.

The success of his previous restaurants has allowed Ducasse to have very good ratings, with almost no critics. The one's he does have work hard to find flaws in his exceptional skill at cookery.

The main chef is Brian Hughson - while he maintains a classical style of French cuisine, he has pushed for more British flavours and styles. He has added much to the opening menu, including a large amount of British styled meat-products.

The desserts on The Dorchester are where the brilliance really takes impact, some desserts are so cleverly made it looks like they've been carved by people with unnatural skill. It is an absolute treat, in every way.

While most of you may know Gordon Ramsay from the TV, he's also got a large range of great restaurants. While most of them do not have Ramsay in them most of the time, like Alain Ducasse, he designs most of the food and dictates what goes out. The restaurant is a great example of Ramsay's innovative and complex mind, and how food must be both elegant and packed with flavour. It is located in the heart of the UK, London.

The chefs in charge of Ramsay's three-star restaurant are Mark Askew & Clare Smyth. Clare Smyth is the only women chef in the UK to hold three-Michelin stars. The skill and precision of both these chefs, to both carry out Ramsay's complex recipes and work to a level that sustains the three-stars.

The menu will cost you anything from £50 to £250, depending on how much you want. The restaurant website says "it has a contemporary elegance and unparalleled service", which is a large claim, but one I believe they can hold their heads high on. The reviews on this restaurant have been near to perfect, with only a few critics stating they had any problems.

Ramsay's food is a combined design of both contemporary French design from his youth as a chef and compelling English big-flavour styles. This is all portrayed in an elegant form, which has taken many years to perfect. The style of the food and the presentation is top notch.

While some of Ramsay's food has been largely loved, some has been questioned. The main bummer is the lunch menus, which consist of easy-to-make food with a twist, some critics have questioned 'do we really pay this much extra for something this easy to make?'

On a whole though, Ramsay's restaurant is golden. A must see, for anyone willing to spend a bit of money.

If you're not in awe, you don't love food like I do! Will upload more when Michelin year is over and if we have any new restaurants.