Liverpool’s Vetch retains Michelin Guide listing for second year running

The team behind Vetch, located on Hope Street in the heart of Liverpool, is celebrating after securing a place in the prestigious Michelin Guide for the second consecutive year.

Vetch, led by chef-owner Dan McGeorge, is one of only six Liverpool venues to make the esteemed list.

Across the UK, there are currently only 1147 restaurants listed in the Guide; 825 boast a listing, among them is Liverpool’s Vetch, 150 restaurants hold a Bib Gourmand, 220 hold stars, 181 hold one star, 29 with two stars and ten with three Michelin stars.

The Michelin Guide review of Vetch states:

“Located on Hope Street alongside numerous other eateries, there’s a homely feel to this personably and knowledgeably run restaurant. The décor is all about understatement, with minimalist furnishings and neutral tones.

“The modern-well-versed cooking successfully incorporates a range of East Asian influences, including shokupan milk bread, Korean chicken wings and char siu pork belly.

“At dinner, it’s a tasting menu affair which shows the full breadth of the cooking, but keep an eye out for the great value offering at lunch and early evening.’’ 

Vetch’s chef-owner Dan McGeorge said:

“Retaining our Michelin Guide listing for the second year is great news. Every single member of the team has played a vital part in our continued success.

“Their dedication and commitment to delivering excellent food and service to our guests across every aspect of the business have helped the business grow from strength to strength and have played a significant part in putting Vetch on Liverpool’s dining map.’’ 

The Michelin Guide started in Clermont-Ferrand, France, in 1889, when brothers Édouard and André Michelin founded their tyre company aiming to transform the French car industry.

By 1900, they started to give away complimentary guides filled with practical information for travellers, including maps, where to find a garage, and recommendations of where to eat and stay for the night.

By the 1920s, the Guide had become highly respected, in response to that, the brothers employed mystery diners to assess the places being recommended within its pages, who began awarding single-star designations from 1926 onwards to highlight the top eateries to visit. A star hierarchy was introduced in 1931, quickly followed by descriptions of the Star rankings, which remain the same to this day.

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