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The Michelin Guide has been in operation since 1900, collating the crème de la crème of the hospitality industry. Recognition in the guide, or the acquisition of one of its illustrious stars, can have a major impact on a restaurant's success and reputation.
Founded by friends Owain Williams and Chris Edwards, Belzan's menu is subject to change; adapting and moving with the seasons. Some weeks, "nothing changes, other weeks three or four dishes might change, but what is always constant is the attention and care given to every ingredient and guest that comes through the door".
"We'd seen a few months ago that they'd been in Liverpool on their social media and we'd seen someone come in with a little notepad, taking photos and making notes on what they'd eaten so we did think it could've been them. It was completely out of the blue when it happened, we didn't expect it." "The restaurant industry is a pretty small industry and everyone knows each other, and Belzan has a particular ethos in the way it cooks that lends itself to what the Michelin guide values. We're all about championing local food and ingredients, and things people wouldn't try before.
Chris is hopeful the seal of approval from Michelin inspectors will lead to more custom for Belzan, and Liverpool as a whole. He continued: "It's amazing, everyone wants recognition from their industry peers and it's great - it just puts us on the map for foodies visiting the city. The Belzan team are delighted with the recognition - though still keep their feet firmly on the ground. Chris said: "The staff are made up. The staff are really the main priority for us, it's their hard work that makes this happen.
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