Michelin star restaurants

Michelin star restaurants in south west London and Surrey 2024

Michelin star restaurants in south west London and Surrey

Michelin star winners in south west London and Surrey

The results are in – check which of our much-loved local restaurants have won coveted stars for 2024

Main image: Bibendum

Guide to Michelin star restaurants


Chez Bruce

Perfectly positioned overlooking the leafy expanse of Wandsworth Common, Chez Bruce is a high-end brasserie with a well-deserved star. The interior is simple, with a minimalist colour scheme, emphasising that the most important thing here is on your plate. The menu is based on classic French and Mediterranean cuisine, and specialities include home-made charcuterie, slow-cooked braises and offal. Its cheese board is legendary.


The Dysart Petersham 

Set in a beautiful arts and crafts building near Richmond, The Dysart’s Michelin star is justly won. The menu prides itself on offering natural and intense flavours and local sourcing. The atmosphere is relaxed and it’s a romantic spot with its candlelit interiors.
More info


The Latymer, Pennyhill Park

Under head chef Steve Smith, The Latymer takes on traditional combinations and gives them a modern twist. This is a refined spot (to keep it so, it is an adult-only environment) and you should set aside three hours for the tasting menu where dishes might include Brixham sea bass, Roscoff onion and smoked eel.



Claude Bosi at Bibendum 

With two Michelin stars, Claude Bosi and his brigade have yet again been recognised at the iconic Michelin House with the Michelin man himself stained into the windows of this glorious building. The menu is French haute cuisine and each dish is plated to artistic perfection. There is also a fabulous oyster bar.



A modern take on fine dining, Steve Drake takes the kitchen in Sorrel by storm, developing traditional ideas to produce dishes with a twist. Steve Drake has an impressive resume, working with the likes of Marco Pierre White and in some seriously famous restaurants. Menus are perfectly plated and guests can expect the likes of sea bass with sea herbs and highland venison in hay butter.


Elystan Street, Chelsea

A stunning Chelsea hot spot, owned by Rebecca Mascarenhas and chef Phil Howard, diners can expect exemplary cooking and service. Dishes might include puy lentils with rosemary and winter vegetables or loin of fallow deer with slow-cooked cavolo nero. Read our interview with Rebecca and Phil.

elystan street


The Five Fields, Chelsea

Chef patron Taylor Bonnyman’s inspiration is the restaurant’s own kitchen garden in Sussex and cooking is kept simple to showcase the ingredients. The menu changes constantly according to the time of the year but you can rely on the fact that it is consistent in terms of quality. The wine list is also meticulously matched to coordinate with the menu.


The Tudor Pass, Egham

Led by executive head chef, Alex Payne, The Tudor Pass has only seven tables, and aims to bring the excitement of ‘the pass’ into the dining room with the chefs interacting with diners without the noise of the kitchen. Alex has worked for several renowned chefs including Heston Blumenthal and Gordon Ramsay, and aims to give classic dishes his own unique spin.


Harwood Arms, Fulham 

Nestled among the backstreets of Fulham, The Harwood Arms is a relaxed spot. The pub champions the very best British produce from across the UK, with a focus on game and aims to use as much wild food as possible.


Restaurant Gordon Ramsay

Gordon Ramsay’s flagship restaurant on Hospital Road is home to three Michelin stars. At the helm is chef patron Matt Abé who has spent 16 years rising through the ranks of Gordon Ramsay Restaurants. On the menu, you’ll find dishes such as lobster raviolo and roast veal sweetbread.


Trinity Clapham

Set in Clapham’s quaint Old Town, top chef patron Adam Byatt offers sublime cooking in a stylish setting at Trinity. Dishes might include pot roast quail and rib of Cumbrian beef. There is a big emphasis on top-notch wine too, with a fabulous selection from Burgundy and Bordeaux. Read our interview with Adam.