In the elite group of restaurants with three Michelin stars in England are true culinary temples, where every meal is not just food, but a multidimensional experience involving all the senses. Prominent among them are two exceptional places that have revolutionized the British culinary scene.

The Fat Duck in Bray, run by visionary chef Heston Blumenthal, is a place that has continually pushed the boundaries of culinary possibilities since it opened in 1995. The restaurant earned its first Michelin star just four years after opening, and in 2004 achieved its highest distinction - three stars, which it maintains to this day (with a brief hiatus in 2016 during renovations and a temporary relocation to Australia).

Blumenthal made a name for himself as a pioneer of molecular gastronomy, combining science and culinary in ways that previously seemed impossible. His famous dishes, such as 'Sound of the Sea' - seafood served with an iPod playing the sound of waves - and 'Meat Fruit' - chicken pate disguised as tangerine - have become icons of modern gastronomy. Interestingly, the building housing The Fat Duck is a 16th-century inn that originally served as a resting place for travelers between London and Bath. This historic space has been transformed into a laboratory for culinary experimentation, where tradition meets the future.

The other mainstay of Britain's three-star culinary scene is L'Enclume, located in the picturesque village of Cartmel in Cumbria. Here, chef Simon Rogan has created a place that perfectly reflects the 'farm-to-table' philosophy. Housed in a former 13th century forge (hence the name L'Enclume, meaning 'anvil' in French), the restaurant earned its third Michelin star in 2022, crowning 20 years of relentless pursuit of perfection.

What sets L'Enclume apart is its unprecedented approach to local ingredients. Rogan grows most of the vegetables and herbs used in the restaurant on his own 5-acre organic farm located just minutes from the restaurant. His menu changes not only with the seasons, but almost daily, depending on what is freshest and best that day. Local legend has it that Rogan can identify the flavor of the soil from different parts of his farm, which allows him to precisely plan crops for the most intense flavors.

The two restaurants, though radically different in approach, share an uncompromising commitment to excellence and innovation. The Fat Duck impresses with its theatricality and surprising flavor combinations, while L'Enclume captivates with its purity of flavor and deep respect for nature. Price-wise, both places fall into the very expensive category, with tasting menus costing several hundred pounds per person, not including wines. But for true culinary enthusiasts, these are experiences worth every penny - not just meals, but true culinary journeys that stay in the memory for years.

The two Michelin-starred restaurants represent an exceptional level of culinary artistry, offering experiences that are 'worth going out of your way for' according to the guide. In this category is Core by Clare Smyth, a place that has become one of the highlights of London's culinary map just a few years after opening.

Core by Clare Smyth, located in elegant Notting Hill, is the fruit of the passion and talent of the first and only British chef to earn and maintain three Michelin stars (while working at Restaurant Gordon Ramsay). Clare Smyth opened her own restaurant in 2017, and just a year later was honored with two Michelin stars. In 2021, Core received a third star, confirming Smyth's unique position in the world of gastronomy.

What sets Core apart is its modern approach to British cuisine, celebrating local ingredients in an unprecedented way. The flagship dish 'Potato and Roe' perfectly illustrates Smyth's philosophy - the unassuming potato, an often underrated ingredient, becomes the star of the dish, polished to perfection and garnished with caviar. Smyth has an uncanny ability to extract depth of flavor from the simplest of ingredients, creating dishes that are both refined and deeply satisfying.

Clare Smyth's story is as fascinating as her cuisine. Born on a farm in Northern Ireland, she left home at the age of 16 to learn the culinary arts. She worked in some of the world's most prestigious restaurants, including Thomas Keller's legendary The French Laundry in California, before becoming executive chef at Gordon Ramsay's restaurant. Her path to success in the male-dominated world of haute cuisine is an inspiring tale of determination and passion.

Core is also distinguished by its unique atmosphere. Despite its prestigious accolades, the restaurant maintains its warmth and approachability. The dining room is elegant but not pretentious, and the service is professional but friendly. It's a place where you can experience culinary excellence without the rigid atmosphere often associated with restaurants of this class.

Interestingly, Smyth was the chef in charge of Prince Harry and Meghan Markle's private wedding reception in 2018, further highlighting her status in the British culinary world.

Comparing Core with three-star restaurants, you'll notice slightly more affordable prices, although we're still talking about an experience in the expensive category. The tasting menu costs less than at The Fat Duck, and the restaurant also offers an à la carte menu option, which is rare among Michelin-starred restaurants. In terms of availability, Core is also a bit easier to book than The Fat Duck or L'Enclume, although it still requires planning several months in advance.

Core by Clare Smyth represents the new wave of British gastronomy - proud of its roots, but looking to the future; respectful of tradition, but not afraid to reinterpret it. It's a place that proves that British cuisine deserves a place among the world's best culinary traditions.

Restaurants with one Michelin star, while not enjoying the same level of publicity as their higher-rated cousins, often offer equally fascinating dining experiences, often at more affordable prices. There are more than 160 such places in England, and among them two particularly noteworthy are Restaurant Story in London and Midsummer House in Cambridge.

Restaurant Story, run by chef Tom Sellers, is a place that has revolutionized London's culinary scene since it opened in 2013. The restaurant earned a Michelin star just five months after opening, a remarkable achievement. In 2021, it was honored with a second star, confirming Sellers' exceptional talent.

The Restaurant Story concept is unique - each meal is a narrative, a story spun through a sequence of carefully composed dishes. Sellers, who trained under such masters as René Redzepi of Noma and Thomas Keller of The French Laundry, combines technical perfection with deep creativity and a sense of humor. His dishes often invoke childhood memories and British classics, reinterpreted in surprising ways.

The restaurant itself is housed in a remodeled former public toilet building near Tower Bridge - a location that perfectly reflects Sellers' philosophy of transforming the ordinary into the extraordinary. The interior is minimalist, with large windows offering views of the surrounding area, allowing guests to stay in touch with the world around them while experiencing a culinary escapade.

A little-known fact about Restaurant Story is Sellers' personal involvement in every aspect of the guest experience. The chef maintains a detailed database of his guests' preferences, which allows him to personalize menus for returning customers. This attention to detail and personal approach sets Restaurant Story apart from other Michelin-starred restaurants.

On the other hand, Midsummer House in Cambridge, run by chef Daniel Clifford, is a gem tucked away in a Victorian cottage on the banks of the River Cam. The restaurant, in operation since 1998, earned its first Michelin star in 2002 and its second in 2005, holding them continuously to this day.

Clifford, known for his TV show 'Great British Menu' in which he has triumphed several times, is renowned for his technical perfection and uncompromising approach to quality. His cuisine combines classic French techniques with British ingredients of the highest quality. Midsummer House's tasting menu changes seasonally, always reflecting the best of the year.

Midsummer House's history is marked by dramatic events - the restaurant was flooded twice by the River Cam, in 2000 and 2001, forcing Clifford to completely rebuild. These difficulties only strengthened his determination to create one of the best culinary destinations in the country.

Local legend has it that Clifford is so demanding of his suppliers that some farmers grow vegetables specifically for Midsummer House, to the chef's exacting specifications. This obsession with quality is palpable in every dish served at the restaurant.

When comparing these one-star restaurants with the previously discussed venues, one can see that they offer similarly high culinary quality, often at slightly more affordable prices. Restaurant Story, with its innovative approach, is closer in concept to The Fat Duck, while Midsummer House's classic approach is more like Core by Clare Smyth. Both restaurants require reservations in advance, although it is usually easier to get a table than at three-star restaurants.

Restaurant Story and Midsummer House prove that one Michelin star doesn't mean a second-rate experience - they are still places that offer a unique dining experience, often with their own distinct character and vision that can compete with the world's most prestigious restaurants.