Michelin starred and mountain-framed, The Cottage in the Wood is making serious culinary waves in Cumbria. We spoke to chef-owner Jack Bond about foraging for flavour, cooking without mains water, and why the Lake District changed his entire food philosophy.⁠

From spa sanctuaries to destination dining, Northern Ireland’s Galgorm Collection is setting a new standard in luxury hospitality. Discover how this award-winning group – spanning countryside retreats, historic inns and standout city restaurants – is redefining what it means to eat, stay and unwind in style across the region.

At Michelin Green Star restaurant Le Jardin Secret in Provence, chef Benoit Witz skips the menu and lets the garden decide. In this exclusive Q&A for The Knife, Witz shares how cooking from instinct, memory and place is his quiet rebellion against trend-led fine dining—and why the most nourishing meals aren’t designed to impress, but to connect.

At The Great Bustard in Wiltshire, hyper-local sourcing meets wood-fired finesse. Led by Brighton-born chef Jordan Taylor, with his Michelin pedigree, the pub-restaurant blends bold, seasonal flavours with a deep respect for land and produce. From foraged ferments to estate-reared venison burgers, every dish has a story – and every ingredient earns its place.

Chef Mark McCabe went from studying music to earning a Michelin Green Star and representing Scotland on Great British Menu. In this interview, he opens up about sustainability, storytelling through food, and finding harmony between global flavours and local produce at Henrock.

Tucked inside Aldgate’s Hotel Saint, The Cardinal Bar & Kitchen is reimagining street food for the modern diner. Executive Chef Glen Padiyar blends global flavours with local East End energy, serving up sharable plates like Chicken Momos and Confit Duck Bao alongside British staples and bold cocktails. With a menu rooted in seasonality and spice, The Cardinal brings a taste of London’s streets to the comfort of a stylish hotel setting.

Rotisserie chicken is having a moment in London – and TOUM in Mayfair is leading the charge. Blending French technique with bold Lebanese flavour, this stylish newcomer redefines the humble roast with juicy brined birds, toum garlic sauce, and a menu full of Mediterranean flair. From slow-roasted sea bass to musakhan rolls and rose loukoum soft serve, TOUM is more than just a rotisserie – it’s the new face of comfort dining in the capital.

The Beefy Boys' rise from backyard BBQs to burger empire is nothing short of extraordinary. Their unique approach to burger crafting, commitment to quality, and bold creativity have earned them top honours in international competitions. With a distinctive punk-inspired brand and a passion for comfort food innovation, they continue to push boundaries. Get an inside look at their journey, the secret behind their wildly popular burgers, and what’s next for this rebellious burger

Michelin starred chef Akira Back is shaking up London’s dining scene with bold flavours, artistic plating, and a deeply personal culinary vision. From his iconic Tuna Pizza to the upcoming launch of Lilli by Akira Back, he blends Korean heritage with British ingredients to create dishes that surprise and delight. In this exclusive for The Knife, Back reveals how London’s diversity, sustainability focus, and fearless diners push him to innovate every plate.

From the wilds of Patagonia to the heart of Marylebone, chef Diego Jacquet brings a world of flavour to London with Zoilo and Florencio. At Zoilo, he reinvents Argentine tradition with global finesse, while Florencio celebrates his heritage through wood-fired pizza with flair. This is a story of fire, flavour, and a chef who’s cooked with the world’s best — now serving some of London’s most exciting plates.

At The Farm at San Benito, Chef Rosemarie Pagcaliwagan blends ancient traditions and raw innovation to prove that plant-based food can be healing, exciting, and luxurious.

Chef Dave Wall on Britalian cooking, team loyalty, and how The Unruly Pig keeps raising the bar as the UK's top gastropub.

Michelin honed chef Ben Watson fuses French technique with Indian flair at The Golden Ball, redefining the modern British gastropub.

Heston Blumenthal’s The Hind's Head stuns for Great British Beef Week — with a daring Beef Chocolate Bar and a menu of meaty brilliance.

Bold, soulful, and story-rich — how one chef from Majorca is rewriting London’s food narrative at the iconic Great Scotland Yard Hotel.

Chef Adam Simmonds’ Voyage in King’s Cross is London’s boldest fine-dining debut in years — pure, precise, and poetic.

From Michelin stars to mackerel ceviche — Chef Robert Thompson is reshaping the Isle of Wight one unforgettable dish at a time.

Adam Handling's new Covent Garden chocolate shop is pure cocoa theatre — 21 bonbons, 12 hot chocolates, and zero compromise.

From Düsseldorf to Sedbergh, Chef Nina Matsunaga blends Japanese, German and British flavours with a sustainable ethos at The Black Bull.

Swiss Butter lands in London with its one-dish sensation — steak, sauce and queues for hours. What’s behind the craze? The Knife finds out.