Six Oxfordshire hotels, and four local pubs and restaurants, have been recognised in The Michelin Guide, adding to Oxfordshire’s 21 entries. We find out what it means to be included in The Michelin Guide and what a difference it makes to the businesses listed.
First up, the Michelin Keys, an esteemed global award recognising outstanding hotels, which parallel the famous Michelin Stars for restaurants, received by Le Manoir in Little Milton (three keys), while The Bull in Burford, Estelle Manor in North Leigh, Artist Resident Oxfordshire in South Leigh, Oxford’s the Old Parsonage Hotel and Woodstock’s The Feathers Hotel were all included in the prestigious line-up, with one key each.
On a more culinary front, The Three Tuns in Henley, Wild at The Bull in Burford, The Nest at The Feathers in Woodstock and The Bat & Ball in Cuddesdon are all new entries in the esteemed guide.
Julia Sutcliffe from Le Manoir says: “We are thrilled that Le Manoir has been awarded the prestigious Three Michelin Keys in the Michelin Guide 2025 – the highest accolade. This recognition is a true testament to our incredible team and their unwavering dedication to creating truly unique travel experiences. We are deeply honoured by this distinction and extend our sincere thanks to our guest, partners, and the Michelin Guide team for their trust and support.”
Daniel Ede of Ede Homes which owns The Feathers in Woodstock says: “For me, this is a true reflection and well deserved recognition of what Luke and his team have created at the Nest. This is another step in the right direction. In terms of the hotel, as one of only four solo keys in the area, we are immensely proud of the team!”
The Nest‘s Head chef Luke Rawicki adds: “We are thrilled that everyone’s hard work and dedication has gained recognition from the prestigious Michelin Guide. Hopefully it’s the beginning of more great things to come.”
Rebecca Mogford of the Oxford Collection, which includes The Old Parsonage agrees. She says: “We’re enormously proud of the entire Old Parsonage team. Recognition from a titan of the industry like MICHELIN, and inclusion in their annual Key selection, underscores the dedication shown day in, day out by everyone who works here. To be singled out for the very first Key within the city of Oxford is a monumental achievement, and a testament to how unique the property is within the city’s very competitive market.”
Wild head chef Ben Chamberlain: says: “I’m buzzing to see Wild in the Michelin Guide! We’ve built it around live fire and the best produce we can find. Every plate tells a bit of that story. Knowing Michelin’s been in and rated it means a lot to us, and 11 months in we’re only just getting started.”
Ben Tavassoly Moss who runs The Lamb in Little Milton and The Bat & Ball in Cuddesdon however is conflicted about the pros and cons: “It was a total shock to be entered into the Michelin Guide at The Bat & Ball after only five months of operating, and a testament to the team’s dedication to provide a certain level of service and cookery, while delivering traditional pub food alongside more intricate dishes.
“However, It’s been a mixed experience, as the assumption is that we hiked our prices and started offering dishes commonly associated with the Michelin reputation, which simply isn’t true. We were awarded the honour for what we were doing at the time of inspection, which is honest food, reasonably priced, at the quality we want our customers to experience.
“Of course we are over the moon that both sites have been recognised for the intense work all staff put in to make sure everyone is looked after in the same manner. But there is no question it caused incorrect assumptions about the offering, especially at the Bat & Ball. We continue to stay true to our offering – great local produce, cooked with love and served with care, and hopefully at reasonable prices, which at the moment of increased costs for everyone is really, very hard.”
So what difference does the accolade make for those listed in The Michelin Guide (Nut Tree in Murcott, The Lamb in Crawley, The Bull in Charlbury, Lamb in Little Milton, Pompette in Summertown, Killingworth Castle in Wootton, Arbequina on Cowley Road, The Golden Ball in Henley, Orwells in Shiplake, Bell Inn in Langford, Duck On The Pond in South Newington, Swan Inn in Islip, Wild Rabbit in Kingham, White Hart in Fyfield, Sir Charles Napier in Chinnor, Five Little Pigs in Wallingford, The Bell in Charlbury, Chandlers Arms in Epwell and The Yurt at Nicholsons in North Aston.
Mike North of The Nut Tree, who has retained his Michelin star for 17 years says: “For any chef or restaurant, to win a star is a huge achievement. To maintain a star has its own pressures of maintaining those standards day in, day out, but winning and maintaining it is always a team effort – without the team, suppliers and indeed our guests none of these accolades would be possible.”
Claire Alexander of Killingworth Castle said: “Of all the guides, it’s the most coveted and we’ve been recommended in the Michelin Guide since we took over in 2012. So in a world full of economic challenges, it’s a nod that consistent and independent, family run establishments still matter to people. Thank god!”
Kay Chandler of The White Hart in Fyfield says: “We are absolutely thrilled and honoured to be included in the Michelin Guide for the 19th year running. It is incredibly rewarding to have our team’s passion, dedication, and commitment to quality recognised in this way.”
Aimee Collins of Five Little Pigs says: “Inclusion in the Michelin guide is a real point of pride for Five Little Pigs and its team – it’s a reminder that things are worth doing properly, even when the industry is facing some hurdles. We’re so grateful.”
Anthony Flockhart from The Chandlers Arms recognises that the guide introduces foodies to venues often beyond the gastropub’s geographical reach: “We feel very honoured to be included in the guide and it certainly brings us a client base from further afield.”
Hendrik and Julie Dutson-Steinfeld of Duck on The Pond says: “It’s a massive recognition of our team’s work and effort to be included in the Michelin guide. We hope it reflects our values and commitment to always provide the best quality ingredients as sustainably as possible.”
Head chef of Sir Charles Napier, Andy Lewis says: “We are very thankful and proud to once again be included in the Michelin Guide. which is arguably the most credible guide worldwide and goes hand-in-hand with hospitality,” while Andrew Carr of The Yurt says: “We are proud to be included for the third year running – a testament to all the hard work our team and local suppliers put into our offering as a unique venue. To be recognised by such a prestigious guide was a personal ambition of mine that I’m super proud of!”
Theo Braund of The Swan in Islip says: “In the wonderful world of hospitality there are many accolades and awards to be found, yet ultimately, those who hold a true passion for what they do, receive more reward from the nod of recognition given by a recognised establishment such as the Michelin guide which says that our efforts gained their attention and respect.”
Ben and Priya Watson from The Golden Ball say: We consider it an honor and a privilege to be part of the Michelin guide selection. It’s great to be listed among such great company and as an added bonus it brings lots of new guests to the restaurant.”
Pompette’s Laura Wiedemann says: “We have been in the Michelin Guide since 2019 and we are so happy to be included!”
And as the 2026’s official Michelin Guide will be announced in February, we await with bated breath for next year’s revelations.
For more details on this year’s Michelin Guide in Oxfordshire go to: https://guide.michelin.com/gb/en/oxfordshire/restaurants
