​Episode 20: Exploring the Secrets of Three-Star Dining with Andy Hayler

Have you ever wondered what it takes to dine at every three-star Michelin restaurant worldwide?  Episode 20 of The Ceres Podcast offers an extraordinary look into the world of fine dining through the eyes of Andy Hayler—a man who has done just that. Stelios engages Andy in a captivating conversation, blending curiosity and insight, creating an equally informative and inspiring episode for food enthusiasts, industry professionals, and curious minds alike.

Andy, who transitioned from a career in technology to becoming a globally recognised food critic, shares how his love for culinary excellence began. He reminisces about a life-changing meal at Paris’s Jamin, where Joël Robuchon’s mastery forever altered his perception of what food could be. From there, he embarked on a gastronomic journey, reviewing over 1,800 restaurants and creating the world’s longest-running restaurant review website, AndyHayler.com.

Throughout the episode, Andy discusses his unique review process, offering an insider’s perspective on what differentiates exceptional restaurants. From assessing the harmony of flavours to evaluating the quality of ingredients, his approach goes beyond the surface, revealing the artistry behind every dish. “A diver-caught scallop from the Orkneys tastes worlds apart from a frozen trawler dredge,” he explains the importance of ingredient integrity.

Listeners are treated to intriguing discussions about the Michelin Guide, including myths and controversies. Andy debunks the age-old tale of inspectors dropping utensils to test service and sheds light on the evolving standards of Michelin ratings. His anecdote about a three-star sushi restaurant in a car park in Tokyo is a testament to Michelin’s focus on culinary excellence over ambience.

The conversation also delves into the broader world of restaurant critique, highlighting the contrast between Andy’s objective, food-focused reviews and the entertainment-driven approach of newspaper critics. His candid take on the shortcomings of social media platforms like TripAdvisor and his amusing recount of chefs’ reactions to negative reviews add depth and humour to the dialogue.

Perhaps the most compelling takeaway from this episode is Andy’s dedication to authenticity. Whether it’s booking anonymously or openly, his commitment to unbiased reviews ensures his work serves as a genuine resource for diners. As he puts it, “A restaurant needs returning customers. Intimidation is not a sustainable business model.”

This episode is a must-listen for fish and chip shop owners, small business operators, and anyone curious about the intersection of food, culture, and commerce. It’s a masterclass in understanding the intricacies of the hospitality industry and the art of critique. Stelios’s engaging style and Andy’s wealth of knowledge make for a conversation that’s as enlightening as enjoyable.

Don’t miss out on this culinary journey.  Listen to Episode 20 of The Ceres Podcast on Apple Podcasts, Spotify, or your favourite platform, and join the growing community of listeners discovering the world of fine dining, one episode at a time. Be sure to subscribe and share your thoughts—because every listener adds flavour to the conversation.