Just in time for World Kebab Day, Tagine & Grill has opened permanently at The Sun & 13 Cantons in Soho, bringing Moroccan charcoal cooking, open flatbread kebabs, vibrant sharing plates and weekly-changing tagines to one of London’s most energetic dining neighbourhoods.

London's Spanish dining scene continues to evolve, and Prince Arthur in Belgravia is one of its most exciting new additions. Combining a neighbourhood pub with a Basque-inspired restaurant, spectacular seafood counter and open-fire grill, the venue is led by Spanish chef Juan Ruiz, whose produce-led cooking celebrates the flavours of northern Spain.

A former roadside pub. A four-year transformation. And a chef no longer interested in cooking for ego. In this candid conversation with The Knife, Michelin starred chef Dom Chapman reveals why The Jack O’Newbury could become Berkshire’s most exciting new dining destination, blending British classics, sustainability, relaxed hospitality and a genuine sense of community in one ambitious new opening.

Oxford may be famous for its academics and architecture, but beyond the historic colleges lies a quietly thriving food scene. From Michelin starred countryside pubs and vibrant Japanese kitchens to artisan bakeries and cult burger joints, The Knife explores the restaurants shaping Oxford’s modern culinary identity today.

Fresh from a major Cateys win, The Loch & the Tyne in Old Windsor is having a moment. Adam Handling’s countryside gastropub blends zero-waste thinking, serious cooking and laid-back hospitality. Proof that the future of British dining might just live in the pub.

At The Great Bustard in Wiltshire, hyper-local sourcing meets wood-fired finesse. Led by Brighton-born chef Jordan Taylor, with his Michelin pedigree, the pub-restaurant blends bold, seasonal flavours with a deep respect for land and produce. From foraged ferments to estate-reared venison burgers, every dish has a story – and every ingredient earns its place.

Chef Dave Wall on Britalian cooking, team loyalty, and how The Unruly Pig keeps raising the bar as the UK's top gastropub.

Michelin honed chef Ben Watson fuses French technique with Indian flair at The Golden Ball, redefining the modern British gastropub.

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.

Discover how the UK’s rising "bistropubs" are redefining pub dining as we know it — where classic comfort meets refined cuisine.