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.

Chef Shaun Rankin has spent nearly two decades refining the art of British fine dining. Now back on home soil at Grantley Hall – and with a new cookbook capturing the journey – he reflects on memory, mastery and the Yorkshire terroir that shapes every dish on his Michelin starred menu.

"Nature should always dictate the menu." Restaurant Isca Executive Chef Jack Hazell joins The Knife to discuss cooking with the equinoxes, why British produce deserves centre stage, the challenge of letting nature lead the menu, and how ingredients growing just outside the kitchen are shaping one of Sussex's most exciting new restaurant openings.

Pine’s Cal Byerley discusses cooking from the Northumberland landscape, rediscovering his creativity, finding inspiration in overlooked ingredients and why sustainability’s restrictions make the restaurant’s food more ambitious – not less.

Liverpool Street is no longer just somewhere to rush through. From Michelin starred cooking and standout steakhouses to exceptional sushi and some of London's most exciting new restaurant openings, this part of the City has quietly become one of the capital's best dining destinations. Here's where to eat around Liverpool Street right now.

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.

He spent years avoiding the Sri Lankan Burgher side of his cooking. Now it’s the foundation of one of Britain’s most compelling new restaurants. In this exclusive interview with The Knife, Jack Lury talks about identity, lockdown reinvention, cooking entirely alone for 10 guests a night, and why Hastings – not London – became home to his quietly ambitious restaurant.

A former FX broker turned Michelin starred chef, Tom Tsappis has quietly transformed Killiecrankie House into one of Britain’s most compelling destination restaurants. After receiving its first Michelin star this year, he speaks to The Knife about Japanese influences on Scottish produce, building a 12-seat restaurant in the Highlands, why “forced formality” has no place in hospitality, and the relief of finally hearing Killiecrankie House called in Dublin…

Cape Town’s food scene is having a moment, and few cities right now blend world-class dining, dramatic landscapes and genuine personality quite like South Africa’s coastal capital. From the theatrical tasting menus of La Colombe and Salsify to oceanside luxury at The Twelve Apostles, long lunches at The Vineyard and the electric energy of The Pot Luck Club, these are the restaurants and hotels defining modern Cape Town dining right now.

From whimsical childhood-inspired dishes to the pursuit of flawless flavour, Executive Chef James Gaag opens up about the philosophy driving La Colombe’s world-renowned dining experience. In this conversation with The Knife, he discusses storytelling through food, lessons learned at Le Manoir aux Quat'Saisons, the evolution of La Colombe’s globally inspired cuisine, and why progression in the kitchen should never stop.

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?

Chef Allister Barsby has quietly built one of Britain’s most exciting restaurants at Hide and Fox in Saltwood. In this interview with The Knife, the two-Michelin star chef discusses seasonality, the influence of mentor Michael Caines, building tasting menus that evolve with the seasons, and why exceptional dining can flourish far beyond the big cities.

MasterChef: The Professionals winner Alex Webb opens Orion in Wimbledon Village – a French-inspired, British seafood-led restaurant rooted in seasonality, storytelling and Michelin-level craft. Warm, personal and quietly ambitious, it’s a neighbourhood opening that already feels like a destination.

Thirteen years, one Michelin star and a new chapter underway. At Angler, Craig Johnston is refining one of London’s most respected seafood kitchens with a lighter touch, sharper identity and unwavering focus on British produce. We sit down with the Roux Scholar and MasterChef: The Professionals winner to talk precision, progression and the future of modern seafood dining.

At Edinburgh’s intimate Michelin starred Condita, Chef Tyler King is crafting tasting menus built on Scotland’s exceptional produce, bold flavours and a larder rich in ferments and preserves. In this conversation with The Knife, he reveals how unexpected flavour pairings, global techniques and close chef-to-guest interaction shape one of the city’s most distinctive dining experiences.

At Rogan & Co, Tom Reeves is championing a style of cooking that’s confident, ingredient-led and quietly precise. Drawing on produce from Simon Rogan’s farm just down the road, the Michelin starred chef shares how simplicity, preservation and a deep respect for flavour shape the menu, and why the dishes that look the most understated often take the most work.

After a decade abroad, Kevin O’Donnell returned to Dublin from 2 Michelin starred Kadeau to open Comet with his wife, Laura. In this candid interview with The Knife, he talks about creative risk, Bastible’s backing, the pressure of early Michelin hype, homesickness in an airport departure lounge, and why sometimes the most beautiful thing in the kitchen is simply peeling carrots.

From Stockholm to Dublin via Finland, Mickael Viljanen’s journey is one of graft, instinct and quiet ambition. In this candid interview, the Chapter One chef patron reflects on immigration, pressure, Michelin stars and the responsibility of cooking at the highest level; why accolades matter, why humility matters more, and what it really takes to make people leave happier than they arrived.

From reviving a 17th-century village pub to earning a Michelin star, Kevin Tickle has built Heft as an extension of Cumbria itself. In this interview with The Knife, he talks about being "hefted" to the land, sourcing with integrity, the power of food communities over competition, and why the Lake District’s dining scene continues to go from strength to strength.