If you set foot in the UK’s best restaurants you’re almost guaranteed to find chocolate, caviar or potato – that’s according to a review of the ingredients most used by sites holding two or three Michelin stars.
Ingredient specialists at Sous Chef gathered information from UK Michelin star restaurants to unearth the 12 most used ingredients as well as the cooking techniques being deployed.
Chocolate appears on 80% of all the Michelin menus analysed and is used in delights such as Smoked Jivara Chocolate mousse at The Waterside Inn, and the Coriander White Chocolate Dome at Midsummer House.
Potato and Caviar each appear on 72% of the menus examined – putting the humble spud on equal footing with one of the most expensive ingredients in the world.
Michelin chefs also favour beetroot and mushrooms over more luxurious crab and oysters.
When it comes to the crème de la crème of restaurants – the ones with 3 stars – menus become even more refined.
Here, in place of chocolate and potato, we see lobster, caviar and foie gras but interestingly hazelnut, sweetcorn, mushroom and celeriac also take equal billing at the top.
Meanwhile, smoking tops the chart of Michelin techniques – it’s used as a description on 68% of the menus analysed, while pickling is not far behind with just over half of the restaurants offering something pickled on their menu (52%).
The three star restaurants also display a notable classic French approach with prominent techniques including confit, puree and coulis.
The top-ranked ingredients are intriguingly meat-free with seafood dominating the top spots. Further down the list, pork is the most mentioned meat – appearing on 52% of menus, ahead of duck, chicken, beef and lamb.
Sous Chef founder, Nicola Lando, said: “It’s fascinating to see which ingredients appear again and again on the menus of the UK’s best restaurants. This data gives us a real insight into the trends shaping our food scene, and a solid understanding of which ingredients chefs love to work with.
“It’s also interesting to see there’s no red meat or poultry on the top 12 list, perhaps reflecting a further move towards veg-focused cooking in 2020.”
Most used Michelin ingredients
Most used Michelin techniques
For more detailed analysis of Sous Chef’s research into the UK’s ‘Most Michelin’ Ingredients for 2020, click HERE.