Dean Banks is an acclaimed chef and owner of Dean Banks Group which operates a collection of restaurants across Scotland including Dean Banks at the Pompadour, Dulse, Haar and Dune.

This week, he shares his thoughts on the upcoming Michelin Guide ceremony for Great Britain and Ireland which takes place in Glasgow on Monday, February 10.

Whether it’s being recommended in the guide, achieving a Bib Gourmand or earning a Star, everyone in the hospitality industry aspires to be a part of Michelin.

It’s one of the ultimate goals for restaurants and a great motivator to push teams forward. If you’re talking about looking ahead, developing menus and curating new experiences, you always end up coming back to The Guide.

It makes you stop and ask yourselves: ‘What are we trying to achieve here?’.

I can understand why some chefs say they don’t care. You don’t want to build your hopes up too much or get into a mess financially while trying to make it happen. It can also cause a lot of stress and anxiety, so it's sometimes healthier not to focus all of their........

© Herald Scotland