Sheffield’s only and long-standing Michelin starred restaurant has lost its top rating after more than a decade.
The Old Vicarage in Ridgeway was one of several restaurants across the country to have their Michelin stars ‘deleted’ in the latest edition of the Michelin Guide.
It had held a star since 1998.
Michelin Guide editor Rebecca Burr said: “It’s unfair to go into specifics about a restaurant, we rather like to celebrate the fact they held a star for such a long time but the standard for the Michelin Guide does change.
“It will have been carefully assessed over a long period of time.
“They are still in the guide, we are still recommending them, but not at a Michelin star level.”
The Star contacted The Old Vicarage for comment but calls were not returned.
Fischer’s Baslow Hall in Baslow, Derbyshire, still has a Michelin star.
Several other Sheffield venues are recommended in the guide – which looks for good service, food and surroundings at a consistent level.
In the city centre they include the Wig and Pen and sister restaurant The Milestone, as well as the Leopold Hotel.
In S11, Rafter’s at Nether Green and Nonnas on Ecclesall Road are listed as recommendations.
New hotels included this year are the Halifax Hotel, Endcliffe, and Hampton by Hilton in the city centre, which has a Marco Pierre White restaurant.
Ms Burr said hotels were often overlooked as places to eat but there were many in the guide.
In the Derbyshire area, there were several recommendations including the Devonshire Arms and Inn at Troway, Eckington, Cocina at the Casa Hotel, Chesterfield, George’s in Hathersage and the Samuel Fox Country Inn at Bradwell.
In Baslow, The Gallery, and Rowley’s were listed, while the Devonshire Arms at Beeley, Chequers Inn at Froggatt, Stones in Matlock, Devonshire Arms, Pilsley and the Peacock in Rowsley are also on the list.
Ms Burr encouraged diners to shout about local restaurants which deserved recognition.
She said: “I would encourage people to write to us and tell us where we are missing in Sheffield.
“We’re always happy to hear from readers and if they feel a restaurant is operating at that level then they should write to us and say so.”