Chef Liam Dillon’s micro-farm-led restaurant, The Boat, has been awarded a Michelin star, recognising its commitment to sustainability, self-sufficiency and exceptional local sourcing.
Over the past nine years, The Boat has evolved into a true destination restaurant, shaped by its on-site micro-farm and close relationships with trusted local producers. The farm plays a central role in the restaurant’s bold and ingredient-led menus. Beehives produce honey while supporting pollination, pigs are reared both for their meat and to reduce food waste, free-range hens supply fresh eggs, and vegetable patches grow year-round crops, including varieties such as wasabi.
According to the Michelin Guide, The Boat is defined by the quality of its ingredients and the detailed, highly skilled approach taken by Dillon and his team.
Recent menus have featured dishes such as trompette mushroom and truffle agnolotti, hand-dived Orkney scallop with confit leek and smoked dulse butter, and Staffordshire venison with smoked beetroot.
Chef patron Liam Dillon said:
“It feels like the stars have aligned. We were overwhelmed to receive the invite to the awards on The Boat’s ninth birthday. It’s still sinking in. The whole team has worked incredibly hard to improve our offering, and that hard work has paid off. I’m so proud of the team, and to receive a star in the city I grew up in is an amazing feeling.”
Following nine years of continual development, The Boat will now undertake a short, planned renovation this spring. The restaurant will close for two weeks in April as the team reimagines the space and introduces a series of updates to the bar and dining room, supporting the next stage of The Boat’s continued evolution.
