From 14-cover precision at Solstice to sun-lit Mediterranean plates high above London, Kenny Atkinson is entering a new chapter. In this interview, the Michelin starred chef talks identity, sourcing, pacing, leadership and what changes (and what doesn’t) when you take a deeply personal cooking style from Newcastle to the capital.

Mallory Court has always been elegant, but in 2025, it feels newly assured. With the opening of Stu Deeley’s modern British restaurant, The Warwick, the Warwickshire hotel enters a confident new chapter defined by seasonality, craft and quiet excellence. From kitchen-garden produce to nostalgic desserts done properly, this is why Mallory Court is crowned The Knife’s Hotel of the Year.

Fresh langoustines landed on the pier. Oysters farmed just along the loch. A dining room where wetsuited paddleboarders lunch beside Bentley owners. In this exclusive interview, Scotland’s Chef of the Year Michael Leathley reveals how life on Loch Linnhe shapes his cooking at The Pierhouse, why simplicity leaves nowhere to hide, and how hospitality, sustainability and community are inseparable on Scotland’s west coast.

After stepping away from the industry following the closure of Amethyst, Carlo Scotto’s return is one of the most powerful stories in modern British dining. With BEAR, his 14-seat counter restaurant in Beaconsfield, Scotto strips fine dining back to instinct, memory and landscape, cooking guided by foraging, travel and restraint. This is not a comeback built on noise, but on purpose. Carlo Scotto is The Knife’s Chef of the Year 2025.

Top UK sommelier Tom Fahey is rewriting everything you think you know about rosé. From oaked, Pinot-like bottles to aged, funky and crimson-dark styles, his immersive tastings at The Terrace are turning Ventnor into a wine destination. We talk myths, island food pairings and why wine really does taste better by the sea.

Join The Knife as we explore how HungryPanda is rewriting the rules of international expansion for Chinese brands, one delivery (and one dinner table) at a time.

ALTA in Kingly Court brings Basque fire cooking, sharp technique and London’s best new grill menu. Led by El Bulli alumnus Rob Roy Cameron, the restaurant blends Northern Spanish traditions with the British larder (think cecina with coffee, blistered squid in Vizcaína sauce and an 850g ribeye cooked over the open flame). Soho’s hottest new opening? Without question, and now officially The Knife's Restaurant of the Year 2025.

From Michelin starred precision to Bristol neighbourhood cool, chef Zak Hitchman has built something special with OTHER. In this candid conversation, he talks to The Knife about swapping tasting menus for toasted doughnuts, why small is sustainable, and how doing things differently became his new creative freedom.