After 16 years running kitchens across the Firmdale Hotel Group, Robin Read could have stayed exactly where he was. Instead, he walked away to open The Counter in Tunbridge Wells. In this candid conversation with The Knife, he reflects on Michelin starred mentors, the realities of opening a restaurant in today's climate, family influences, and why his biggest regret is not taking the leap sooner.

Behind a kebab shop façade in Covent Garden lies one of London’s most unusual dining rooms. At Kebab Queen, a 10-seat chef’s table led by Pamir Zeydan serves an immersive Levantine tasting menu directly onto the counter: no plates, no barriers, just bold flavours and front-row seats to the action. But is this London’s most unique chef’s table experience?

At Six Rooftop, Chef Greg Lambert is turning memories into menus. From seaside picnics to plant-based pasta perfection, Lambert’s dishes are as nostalgic as they are refined. In conversation with The Knife, Lambert talks storytelling, seasonality, and why his rooftop restaurant in Gateshead is more than just a pretty view – it's his culinary home.

Ruben Aguilar Bel and Gabriella Fogarasi, the husband-and-wife team behind Bellota, share their journey from international kitchens to opening a unique Chef’s Table in Bury St. Edmunds. With Ruben’s reverence for local produce and Gabriella’s seasonal, light desserts, Bellota offers more than just a meal – it’s a shared experience. Discover the story behind their new restaurant and the philosophy that drives their culinary vision.