Andy Hayler's food rating system explained
Any food rating system is controversial. The most famous is the Michelin Guide, which rates restaurants for comfort and also for food via the coveted Michelin Stars. A one star Michelin restaurant is likely to be very fine indeed, while three stars (the best) is an accolade handed out only to a few dozen restaurants in the world each year. However, this system leaves the vast majority of places untouched, and Michelin is ultra sensitive to the commercial consequences of its accolades. Hence it tends to be slow to dish out stars and even slower to take them away. This suits chefs fine (which is why chefs love the Michelin, provided they get a star of course) but makes it difficult for consumers, as it is not possible to tell whether a 1 star establishment is just on the brink of a wonderful two stars or actually should have long since lost its star.