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.

From carving Herdwick sheep out of slate as a schoolboy to cooking them for kings, Ryan Blackburn’s story is inseparable from Cumbria itself. At the Old Stamp House and The Schelly, his menus are shaped by farmers, coastlines and centuries of food heritage. This is a chef letting ingredients – and the land they come from – do the talking

Peter McKenna has never lacked ambition, but his latest chapter may be the most personal yet. After closing The Gannet, the chef has re-emerged with Eleven Fifty Five – a stylish Finnieston bistro where aged Irish beef, leek vinaigrette and the buzz of a packed dining room matter more than ceremony. This is a story of reinvention, instinct and cooking without rulebooks.

“If I didn’t do this now, I’m not sure I ever would.” Chef Orry Shand speaks candidly to The Knife about opening his first independent restaurant, blending Scottish ingredients with Nordic inspiration, the lessons of Andrew Fairlie, and why Royal Deeside deserves a serious dining destination.

Chef Pankaj Sharma’s restaurant, Syah in Udaipur is built on a simple idea: the future of Indian cooking lies in its roots. From camel milk cheese and wild jujube to collaborations with local farmers and artisans, Sharma explains to The Knife how hyper-local ingredients and cultural storytelling are shaping one of India’s most thoughtful tasting menu experiences.

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.

Executive Chef Leo Tanyag of MA/NA in Mayfair sits down with The Knife to talk about the philosophy of mana, the quiet power of Japanese technique and why rice might be the most important ingredient on the menu. From Hamachi Onigiri to perfectly balanced cocktails, he reveals how food, atmosphere and energy will come together in one of London’s most anticipated restaurant openings.

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.

Newly crowned Chef of the Year, Ayesha Kalaji opens up about identity, imposter syndrome, Jordanian heritage and the Glastonbury community behind Queen of Cups. Honest, funny and fiercely personal, this is a chef at the height of her powers, still surprised by the spotlight, but utterly certain of her voice.

From Patrick Guilbaud to Pollen Street Social and back home to Dublin, Library Street's Kevin Burke reflects on building a restaurant rooted in pure flavour, team culture and a city he says is "seriously cool". With The Knife, Kevin talks about Michelin pressure, coddle cravings, and why stripping a dish back is often the hardest – and most rewarding – move.

Chef Daniel Watkins is rethinking tofu at Holy Carrot. In collaboration with organic Japanese brand Clearspring, he’s created a limited-edition Koji Flatbread that showcases the ingredient’s creamy texture and versatility. In this interview with The Knife, Watkins talks traceability, technique and why tofu’s future in modern plant-based cooking is only just beginning.

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.

At just 26, Francesco Sarvonio is quietly redefining modern Italian cooking in London. At Casa Felicia in Queen’s Park, the Naples-born chef cooks with restraint, clarity and soul, where semolina and water become a statement, dry-aged fish is handled with reverence, and tradition is interpreted, not performed. Less noise, more identity. This is Italian food that listens.

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 clay pots and banana leaves to live-fire cooking classes in Saint Lucia, Chef Nigel Mitchel’s journey is rooted in observation, intuition, and island produce. In this interview, he talks Caribbean vegan traditions, ancestral ingredients like breadfruit and dasheen, sustainable cooking at Ladera, and why cooking with love still matters more than trends.

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.

For Ryan Cole, success isn’t trophies or rankings, it’s a full restaurant, a growing team and ingredients treated with respect. From catching his own fish to reshaping the meaning of a historic Cape Town landmark, the Executive Chef of Salsify is redefining what modern fine dining can stand for. In this conversation with The Knife, Cole reflects on seasonality, simplicity, inclusivity and why true confidence in cooking is knowing what to leave off the plate.

From 14-cover precision at Solstice to sun-lit Mediterranean plates high above London, Kenny Atkinson is entering a new chapter. In this interview, the Michelin starred chef talks identity, sourcing, pacing, leadership and what changes (and what doesn’t) when you take a deeply personal cooking style from Newcastle to the capital.