Atul Kochhar’s Kanishka brings regional Indian cooking, British produce and Mayfair polish together on Maddox Street. As Diwali approaches, a new tasting menu of Orkney scallops, Chalkstream trout, Romney lamb and celebratory mithai offers a timely window into one of the restaurant’s most compelling ideas: Indian cuisine without borders.

From arriving in London in 1979 to opening 11 Taro restaurants, Mr Taro has spent decades making Japanese food feel at home in the capital. He talks to The Knife about Soho memories, Holloway, Arsenal-inspired sushi, the ramen that takes him back to Kumamoto and why the greatest reward is seeing generations of the same families return.

After helping The Stafford earn a Michelin star, Simon Ulph made an unexpected move: leaving London for the Lake District. Now at the helm of Rowan at Rothay Manor, he talks to The Knife about family, Cumbria’s extraordinary produce, lessons from some of Britain’s best kitchens and why he’s "not cooking for guides".

For the latest instalment of 'Check In, Dine Out', The Knife heads to Marylebone and Hyatt Regency London – The Churchill. From Mediterranean cooking over the Josper grill at The Montagu Kitchen to Riviera-inspired cocktails and private picnics in Portman Square, this is a London hotel putting food and drink firmly at the heart of the stay.

Two generations, one shared love of Spanish food. From Brindisa's two decades of tapas, regional produce and convivial dining to Bar Kroketa's three-site celebration of croquetas, vermút and Basque-style bar hopping, we explore how these sister brands are keeping London's love affair with Spain alive – one small plate at a time.

Century egg, raw garlic and perhaps pig brain next? Noodle & Beer founder Xiaoxiao Wang talks to The Knife about challenging British palates, the rise of Sichuan food in London, balancing a growing restaurant brand with parenthood, and why every Noodle & Beer needs its own personality.

The Knife launches its new 'Check In, Dine Out' series at Monkey Island Estate, a private retreat on the Thames where modern British dining takes centre stage. From hand-dived scallops and riverside Champagne to afternoon tea beneath historic frescoes and charcuterie enjoyed aboard a private boat, this is a hotel with plenty of reasons to arrive hungry.

From running out of food at an East London pop-up to building a Michelin starred restaurant and international hospitality group, Dave Pynt has never been interested in making Burnt Ends "fancier". He talk to The Knife about signature dishes, brewing beer in Singapore, barbecue in the Maldives, a possible London return, and why sometimes the smartest thing a chef can do is leave a great dish alone.

What if your favourite restaurant changed chefs every few weeks? Mare Street newcomer Rocola combines an open kitchen, Latin-inspired bar and rotating programme of culinary residencies. The Knife stopped by during Colombian chef Sebastian Becerra's stint to see whether East London's new jukebox-themed restaurant is an idea worth putting on repeat.

Royal banquets, One Hyde Park and now one of Suffolk's grandest family hotels. The Ickworth's Executive Head Chef Paul Reader talks to The Knife about refined dining, brilliant local produce, getting children's menus right, the unseen work behind great hospitality, and why running a kitchen isn't so different from an F1 pit stop.

Is one of London’s best tasting menus hiding in plain sight? Smoke & Salt brings serious technique, bold flavour and genuine creativity to Tooting – all for £80. After experiencing its summer Culture menu, The Knife asks whether this South London restaurant might just be the capital’s most underrated.

Simon Rogan is swapping L’Enclume for the festival field at Big Feastival over the August Bank Holiday. Ahead of his appearance at The Big Kitchen, he talks to The Knife about 900kg of cabbage, the festival dish he’d create, raiding Our Farm for camping supplies, supporting Tom Barnes and where you’ll find him once he’s officially off the clock.

Ibiza is coming to Oxford Street. Cotton Beach Club takes over Alto by San Carlo at Selfridges for two rooftop dates, bringing salt-baked sea bass, caviar tagliolini, roaming cannoli, Champagne, DJs, sax and Balearic sunset energy to London. No boarding pass required.

What does five-star dining look like in 2026? For Heiko Riebandt, it isn't caviar, truffles or unnecessary theatre. The Great Southern Killarney's Director of Culinary tells The Knife about putting Kerry's remarkable produce centre stage, bringing a 170-year-old hotel into a new era and why the best luxury can sometimes be surprisingly simple.

What happens when the chef gets as close to the soil as the stove? Our Farm Head Chef Liam Fitzpatrick talks to The Knife about cooking with nature, transforming harvest gluts into restaurant staples, his case for Britain’s underrated cabbage and the surprising fermented ingredient now used instead of lemon juice.

Thirty-one floors above London, brunch comes with one of the capital's greatest distractions: the view. But Aqua Shard's latest menu is making a play for your attention too, moving from eggs, pancakes and Bellinis to Devon crab, Chalk Stream trout and a caramel custard tart worth saving room for. The Knife heads skywards to discover brunch beyond the skyline.

From relinquishing control over an open flame to rejecting the punishing kitchen culture he grew up in, new ALTA Head Chef Robbie Jameson is doing things his own way. The former HUMO chef talks Bar ALTA, Basque conviviality, cooking without ego and taking The Knife's Restaurant of the Year into its next chapter.

Scott Smith has experienced the awards, acclaim and realities of running celebrated restaurants. Now, through Blank Plate Creative, the former Fhior and Norn chef is putting those lessons to work. He talks failure, restaurant economics, Scottish produce and why “a good dish can’t rescue a confused business.”

Oysters, burrata, Bayonne ham, homemade focaccia, grilled prawns, and more – all for £29. The Knife heads to Galvin Bistrot & Bar in Spitalfields to discover why the Galvin brothers' 'Taste of Summer' menu might be one of London's best-value feasts, plus a first look at its upcoming one-night-only collaboration with Judy Joo.

AO carries his children’s initials above the door, but Daniel Rogan is also putting his own name on Southampton’s dining future. Following a major refurbishment, the chef is in conversation with The Knife about family legacy, finding an identity beyond the Rogan surname, lessons from Marcus Wareing and why he wants young chefs to no longer feel they have to leave the city to succeed.