FOLLOWING on from his recent 3 AA rosette success chef patron Ryan Blackburn discovered last night (25th January) at the postponed Michelin awards for Great Britain and Ireland 2021, that his flagship restaurant the Old Stamp House, had successfully retained its Michelin Star for the second year running.
But that wasn’t all, Ryan also discovered that his neighbourhood restaurant, Kysty, overseen by head chef Dan Hopkins, had been awarded a Michelin Plate for the first time ever.
Kysty, which opened its doors in the summer of 2018, was later transformed into an informal neighbourhood restaurant in early 2020, and that decision has quickly paid dividends, with the Michelin inspector’s recognising the change of direction.
L’Assiette Michelin, or Michelin Plate, eateries are, in fact, judged by the same five criteria used for starred and Bib Gourmand restaurants, and as such are recognised as establishments serving good food, that they are notable, and that the inspectors enjoyed the experience.
This is recognised in Kysty’s entry in the 2021 Michelin Guide: ‘’ Located a stone’s throw from bigger sister, the Old Stamp House, this intimate bistro has a cosy, homely feel. Its shelves are bursting with cookery books, while the cooking showcases the season’s latest ingredients sourced from within the county. Be sure to try the Cumbrian gingerbread cheesecake.’’
The simple food philosophy of chef patron, Ryan Blackburn, is really coming to the fore. When it comes to his food, Ryan is determined to serve fresh local produce, deliver the highest of quality possible, and to keep the dishes served at both of his restaurants innovative and exciting.
Ryan Blackburn commented: ”We’re totally thrilled that we have retained our star for the second year, and we are both totally over the moon that the team at Kysty are beginning to reap the rewards of their hard work, since we changed direction and transformed it into a neighbourhood restaurant. We are so proud of what we have achieved in the last few years, but as ever we will continue to push to be the best we can be.”
