The retention of the Michelin star has been warmly welcomed by the team at The Dysart Petersham, who thanked diners, staff and suppliers, in addition to the judging panel of the world-renowned awards.

The restaurant’s Managing Director, Barny Taylor, said: “Being welcomed into the ‘Michelin family’ of starred restaurants for the first time for 2020 was a huge honour, reflecting years of tireless work by the entire team at The Dysart Petersham. To be continuing the celebrations into 2023 demonstrates the ongoing talent, flair and commitment of everyone involved in what remains a proudly family-run business.”

He added: “We would like to extend a special thank you to our many loyal guests, whose passion for the very finest dining experience drives us not only to maintain our high quality but to constantly seek ever greater standards of food and service.”

The Dysart Petersham, located on Petersham Road overlooking Richmond Park, Richmond upon Thames, prides itself on a reputation built on classical training and skills, complemented by the finest ingredients, ethical standards, commitment to minimising waste and working with like-minded suppliers. In recent years, the business has placed an increasing priority on its green credentials, redoubling its focus on sustainability.

The renewal of the Michelin star builds on a hugely successful period for The Dysart Petersham. The restaurant won its third AA rosette last September, has been rated as ‘very good’ in the latest Good Food Guide and has been classified as ‘very good’ for food, service and ambience in the Harden’s guide, one of the most trusted listings of the UK’s best restaurants.

Among other successes, The Dysart Petersham’s Head Chef Kenneth Culhane was recently elected a member of the Royal Academy of Culinary Arts, an invitation-only association featuring many of the UK’s leading chefs. In addition, Kenneth features in The Murphia List 2023, which showcases the immense Irish talent contributing to the creativity of London’s food and drink scene.

Reflecting on the multiple accolades, Kenneth said: “For the team at The Dysart Petersham, the purity of our dishes is paramount. We seek to combine traditional kitchen craft with the passion and skill of our individual team members. It’s all about using the finest, seasonal ingredients, but treating those ingredients with respect, to ensure every dish stimulates diners’ senses – touch, smell and sight, as well as taste.”

He added: “At The Dysart Petersham, we use more than 70 different herbs and vegetables, including many older, more traditional varieties, enabling us to adjust our dishes daily – even taking advantage of flowers that may blossom for only a few days.”

This year’s unveiling of the Michelin Guide Great Britain and Ireland was the first to be held in person since the Covid-19 pandemic, following on from two digital-only events.

The Dysart Petersham’s focus on sustainability was highlighted by its undertaking of a wide-ranging review of the restaurant’s day-to-day activities, including its sourcing and use of food and other materials.

“We’re committed to living and working thoughtfully, responsibly and well,” Barny explained. “As sustainability moves centre stage, we all have a duty to look at the values that drive us. For each of us working in our industry, sustainability must be the reality and day-to-day practice, not simply rhetoric.”