Nine London restaurants have just been added to the Michelin Guide

"While Michelin's prestigious stars are dished out to restaurants just once a year, new places are chosen for the almost-as-prestigious Michelin Guide all year round. Each month Michelin rounds up the latest batch of eateries that have been deemed worthy of the recommendation by its anonymous inspectors. Restaurants have to be in the guide before they can be considered for a star, so inclusion is a big deal."

"Michelin highlighted Chelseapub The Chalk Freehouse in its announcement of the newly added restaurants. It said: 'Any new opening backed by Tom Kerridge is sure to bring excitement and expectation, and The Chalk Freehouse doesn't disappoint with its blend of elevated traditional dishes and classic pub surroundings. 'Despite the clear focus on dining, the atmosphere still has the liveliness of a pub and the drinkers spilling out onto the pavement in summer are a welcome sight.'"

"Other newcomers last month include Peckham's Lai Rai, which Time Out's food and drink editor Leonie Cooper called a 'sweetly chaotic little spot for Peckham'sfashion crowd' with 'Saigon-style street food brimming with full-on flavour', and Townin Covent Garden, which Michelin said 'encapsulates the dining zeitgeist' with 'playful snacks such as fried sage leaves drizzled in heather honey and chilli, followed by larger dishes that push quality British produce to the fore'."

Michelin inspectors select new places for the Michelin Guide throughout the year, while the Guide's stars are awarded annually. Restaurants must appear in the Guide before becoming eligible for a star, making inclusion significant. In October, 22 UK restaurants were added to the Guide, nine of which are in London. Highlighted London newcomers include The Chalk Freehouse in Chelsea, Peckham's Lai Rai and TOWN in Covent Garden. The Chalk Freehouse blends elevated traditional dishes with classic pub surroundings, while Lai Rai serves Saigon-style street food and TOWN presents playful snacks and quality British produce.

Read at Time Out London