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.

Emily Roux redefines indulgence at Caractère, blending bold flavours, playful desserts, and modern flair with Roux family mastery.

From bold Northern flavours to visual masterpieces, Chef Leung Kwok-wa’s dim sum redefines tradition for a global audience.

Join us as Voyage's Adam Simmonds reveals the artistry, discipline, and inspiration behind every dish in The Knife’s exclusive interview.

Chef Simon Hulstone on sustainability, family, and 18 years of Michelin excellence at The Elephant. Discover his philosophy in The Knife.

Chef Giuseppe Saccone redefines Sorrento's flavours, blending tradition with innovation for a fresh take on Neapolitan classics.

Chef Aaron Patterson of Hambleton Hall discusses his Michelin star legacy, shares his love for foraging and pays homage to his mentors.

Chef Tomasso Arrigoni blends Ligurian and Piedmontese flavours, championing sustainability with bold yet simple dishes honouring tradition.