From Michelin stars to forest feasts, Luke Holder is cooking with purpose. In this bold and thoughtful interview, the HH&Co chef reveals why fire is the future, why provenance matters more than perfection, and why the best chefs today need to lead with both instinct and integrity.

Michelin stars, skyline views, and a six-course story told across Paris, London and Istanbul. The Peninsula’s Three Chefs, Three Feasts series is a celebration of food, memory and place — and it’s coming to London and Istanbul this autumn.

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.

Michelin starred and mountain-framed, The Cottage in the Wood is making serious culinary waves in Cumbria. We spoke to chef-owner Jack Bond about foraging for flavour, cooking without mains water, and why the Lake District changed his entire food philosophy.⁠

From spa sanctuaries to destination dining, Northern Ireland’s Galgorm Collection is setting a new standard in luxury hospitality. Discover how this award-winning group – spanning countryside retreats, historic inns and standout city restaurants – is redefining what it means to eat, stay and unwind in style across the region.

At Michelin Green Star restaurant Le Jardin Secret in Provence, chef Benoit Witz skips the menu and lets the garden decide. In this exclusive Q&A for The Knife, Witz shares how cooking from instinct, memory and place is his quiet rebellion against trend-led fine dining—and why the most nourishing meals aren’t designed to impress, but to connect.

Chef Mark McCabe went from studying music to earning a Michelin Green Star and representing Scotland on Great British Menu. In this interview, he opens up about sustainability, storytelling through food, and finding harmony between global flavours and local produce at Henrock.

Michelin starred chef Akira Back is shaking up London’s dining scene with bold flavours, artistic plating, and a deeply personal culinary vision. From his iconic Tuna Pizza to the upcoming launch of Lilli by Akira Back, he blends Korean heritage with British ingredients to create dishes that surprise and delight. In this exclusive for The Knife, Back reveals how London’s diversity, sustainability focus, and fearless diners push him to innovate every plate.

Heston Blumenthal’s The Hind's Head stuns for Great British Beef Week — with a daring Beef Chocolate Bar and a menu of meaty brilliance.

Chef Adam Simmonds’ Voyage in King’s Cross is London’s boldest fine-dining debut in years — pure, precise, and poetic.

From Düsseldorf to Sedbergh, Chef Nina Matsunaga blends Japanese, German and British flavours with a sustainable ethos at The Black Bull.

Meet Twofold Spirits, where Michelin starred chef Tom Shepherd and his wife Charlotte bring bold flavours to the world of spirits.

Discover Krakow’s culinary renaissance — from Michelin dining to bold street food. A foodie paradise awaits.

Tom Hamblet's bold eight-course tasting menu at The Avenue redefines fine dining with local ingredients, refined techniques and innovation.

Meet Michelin’s first-ever starred twins. Ivan & Sergey Berezutsky redefine Russian cuisine with innovation, sustainability & bold flavours.

From runways to restaurants: How luxury fashion houses like Louis Vuitton are redefining lifestyle through culinary artistry

How does a Michelin starred chef stay inspired after 30 years? Luke Tipping reveals all to simplicity, mentorship, and culinary reinvention.

Discover how The View Hotel is putting Agadir on the culinary map thanks to its gastronomic gems.

How does a restaurant redefine itself every two months while ensuring every plate is a masterpiece? Chef Steven Edwards reveals all.

From Michelin roots to inventive menus at Maslow's, Tom Cenci champions discipline, innovation, and a love for British ingredients.