At Shwen Shwen in Sevenoaks, chef Maria Bradford is redefining what fine dining looks like. Her Afro-fusion menu celebrates the depth, intelligence and elegance of Sierra Leonean cuisine, – from moringa desserts to fiery pepe chicken – served with warmth, pride and precision. This is heritage reimagined for a new generation.

East Devon is having a moment. From fire-lit feasts in the woods to cliff-top seafood, kitchen-garden dining and Michelin starred brilliance, this stretch of Jurassic Coast is home to some of the South West’s most exciting food experiences. Discover seven standout venues redefining the region in The Knife's latest spotlight article.

Two decades after starting out as a commis, Paul Green has returned to The Three Chimneys, now as Head Chef. Drawing on years under mentors like Martin Wishart and Michael Smith, he’s crafting dishes that honour Skye’s legendary shellfish, sustainable sourcing and simplicity over showmanship. This is a story of coming home, and of a restaurant deeply rooted in place.

At Hiraeth in Cardiff, chefs Lewis Dwyer and Andy Aston are building something heartfelt – part Japanese precision, part Welsh soul. From late-night menu ideas to home-grown produce and a vibe that’s pure Cardiff, the duo talk roots, rituals and redefining what modern Welsh dining looks like today in this exclusive interview with The Knife.

Michelin starred chef Luke Selby is heading to North Wales to become Chef Partner at Palé Hall Hotel. Launching in early 2026, the partnership will see him reinvent the hotel’s dining scene, oversee its historic Bryntirion Inn, and champion Welsh produce and talent in a bold bid to place North Wales on the international culinary map.

At Gravetye Manor, Roux Scholar Martin Carabott transforms seasonal British produce into fine dining poetry. From garden beets with Oscietra caviar to deer cooked over juniper, his cooking celebrates balance, precision, and flavour born of time and place. The Knife sits down with the Gravetye chef redefining what it means to cook in season.

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.

At the UK’s highest Chef’s Table, James Goodyear channels nature, Nordic restraint and the legacy of Gordon Ramsay into one extraordinary experience. From his Warwickshire roots to the sky-high kitchen of Restaurant Gordon Ramsay High, the Executive Head Chef reveals to The Knife how foraging, simplicity and performance-driven dining are shaping the next evolution of modern British gastronomy.

Michelin starred Lumiere is Cheltenham’s worst-kept secret in the best possible way: a tiny dining room with huge intent, powered by a 3.5-acre garden, beehives and a four-day week. Co-owners Helen & Jon Howe talk to The Knife about ankle-break recovery, why honey madeleines tell a bigger story, mentoring tomorrow’s chefs – and how a Tequila Slammer became fine dining’s most joyful palate cleanser.

The Knife marks its 100th article with a story of bold returns and reinventions. From Scott Hallsworth’s cult pan-Asian Freak Scene popping up at 100 Wardour Street, to Mike Reid’s revival of the classic chop house at Liverpool Street, The Evolv Collection is reshaping London dining. Heritage, rebellion and innovation collide – and 2026 looks set to be their biggest year yet.

Joe Stark is redefining the drinks programme at Wild Shropshire with low-intervention wines, foraged ingredients, and zero-waste house ferments. From English fruit wines to award-winning alcohol-free pairings, he tells The Knife why the best drinks don’t mimic – they tell their own story.

At Dinings SW3, Executive Chef Masaki Sugisaki is rethinking the way we eat fish. In this exclusive interview with The Knife, he shares the story behind his Gill to Tail series, explains why he spends time on boats with fishermen, and how serving just 12 diners a time can help create a wider movement in sustainable seafood.

After eight years at HIDE, Josh Angus has stepped up as Chef Director, leading three kitchens and 70 chefs across London. In this exclusive Knife Q&A, he shares how he’s making the role his own, from reinventing signature dishes to keeping London’s “best breakfast” at Michelin-starred standards.

At Edinbane Lodge on Skye, Calum Montgomery does more than cook – he forges stories from scallops, mutton, and sea air. In this exclusive interview for The Knife, the Chef of the Year shares how local legends, late-night lobster allocations and a “hot minger” shaped his culinary path. This is modern Scottish fine dining, rooted in heritage and fuelled by Skye’s wildest ingredients.

What happens when a Michelin starred chef ditches ego, shortens the working week, and serves nothing but seasonal tasting menus in a 400-year-old pub? You get Ancient Shepherds – Mark Poynton’s radical new restaurant outside Cambridge. In this exclusive from The Knife, the newly crowned Norfolk Chef of the Year talks sustainability, mentorship, and the bold future of British hospitality.

Galvin La Chapelle unveils an affordable Michelin starred lunch menu that offers relaxed luxury dining at an unbeatable price. From Orkney Scallop Lasagne with Sicilian prawn to Wild Halibut with plankton, this new menu celebrates seasonal ingredients and French technique, all set within the stunning, vaulted architecture of the restaurant. Available now at just £49 for two courses, Galvin La Chapelle brings Michelin dining to the heart of London’s City for a fraction of the

Michelin Green Star chef Mark McHugo isn’t just cooking with the seasons, he’s rewriting the rules of sustainable dining. From dock seed bread and fig leaf sorbet to gin-infused with wild meadowsweet, Chapters in Hay-on-Wye is as inventive as it is rooted in the land. In this exclusive conversation, he shares his kitchen philosophy, foraging favourites, and what’s next for one of Britain’s greenest restaurants.

Michelin starred but far from traditional, Kray Treadwell is rewriting the rules of Birmingham’s dining scene. At 670 Grams, his rebellious tasting menus mix fast food references with fine-dining precision, served in a no-frills, high-energy space. In this raw and honest conversation with The Knife, he talks growing pains, why Michelin stars are losing meaning, and how fatherhood changed his cooking forever.

No menu, no imports, no ego – just a chef, a regenerative farm, and a deep obsession with how a county truly tastes. At Wild Shropshire, James Sherwin is pioneering “ultra-terroir” dining with local eggs, garlic from down the lane, and vinegars that rival citrus. The Knife sat down with the Michelin Green star chef to talk ferments, flavour memory, and why pineapple weed might just be the new mango.

Behind the marble columns of a former Lloyds Bank in St James’s, one of Asia’s most decorated Chinese restaurant groups is quietly rewriting the rules of fine dining. Imperial Treasure isn’t just a name – it’s a promise. We explore the story behind Alfred Leung’s global vision, and why his London flagship deserves your full attention.