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.

Fresh langoustines landed on the pier. Oysters farmed just along the loch. A dining room where wetsuited paddleboarders lunch beside Bentley owners. In this exclusive interview, Scotland’s Chef of the Year Michael Leathley reveals how life on Loch Linnhe shapes his cooking at The Pierhouse, why simplicity leaves nowhere to hide, and how hospitality, sustainability and community are inseparable on Scotland’s west coast.

Top UK sommelier Tom Fahey is rewriting everything you think you know about rosé. From oaked, Pinot-like bottles to aged, funky and crimson-dark styles, his immersive tastings at The Terrace are turning Ventnor into a wine destination. We talk myths, island food pairings and why wine really does taste better by the sea.

Join The Knife as we explore how HungryPanda is rewriting the rules of international expansion for Chinese brands, one delivery (and one dinner table) at a time.

From Michelin starred precision to Bristol neighbourhood cool, chef Zak Hitchman has built something special with OTHER. In this candid conversation, he talks to The Knife about swapping tasting menus for toasted doughnuts, why small is sustainable, and how doing things differently became his new creative freedom.

Head Chef Somaia Hammad celebrates Nipotina’s first anniversary with A Feast for Friends, a soulful collaboration with chef and writer Nina Parker. She talks to The Knife about cooking with honesty, crafting dishes that inspire ‘scarpetta’ moments, and why generosity – not grandeur – is what truly defines great Italian food.

At Shwen Shwen in Sevenoaks, chef Maria Bradford is redefining what fine dining looks like. Her Afro-fusion menu celebrates the depth, intelligence and elegance of Sierra Leonean cuisine, – from moringa desserts to fiery pepe chicken – served with warmth, pride and precision. This is heritage reimagined for a new generation.

While the UK high street falters, Auntie Anne’s is thriving. In this exclusive interview with The Knife, Managing Director Max Burton explains how the iconic pretzel brand is tapping into cultural trends, rolling out innovative formats and embracing smart franchising to power a bold new era of growth, with 100 UK stores now firmly in sight.

At Laugarás Lagoon on Iceland’s Golden Circle, Gísli Matt opens Ylja – a hyper-local, geothermal-powered restaurant rooted in warmth, community and the wild character of Laugarás. From greenhouse-grown tomatoes to arctic char that shifts with the seasons, Gísli unveils a new chapter for Icelandic dining where nature, flavour and place become one.

Forget predictable tagines. At Le Trou au Mur, owner James Wix has redefined Moroccan dining by sourcing recipes straight from his team’s family kitchens. The result? A soulful, one-of-a-kind menu.

From cedar plank salmon to one of London’s best margaritas, Jake Finn’s Cinder is setting neighbourhood dining alight with its bold, flame-driven menus. In this conversation with The Knife, Finn shares the story behind his cult Belsize Park and St John’s Wood restaurants, his rooftop kitchen garden, and why fire is the soul of his cooking.

Japanese technique, British produce, primal fire – MOI is one of Soho’s most exciting new openings. The Knife speak to Head Chef Nick Tannett about live embers, game birds, and why this isn’t just another robata joint.

Two decades after starting out as a commis, Paul Green has returned to The Three Chimneys, now as Head Chef. Drawing on years under mentors like Martin Wishart and Michael Smith, he’s crafting dishes that honour Skye’s legendary shellfish, sustainable sourcing and simplicity over showmanship. This is a story of coming home, and of a restaurant deeply rooted in place.

At Hiraeth in Cardiff, chefs Lewis Dwyer and Andy Aston are building something heartfelt – part Japanese precision, part Welsh soul. From late-night menu ideas to home-grown produce and a vibe that’s pure Cardiff, the duo talk roots, rituals and redefining what modern Welsh dining looks like today in this exclusive interview with The Knife.

Five years on from opening in the eye of lockdown, Smoke & Salt has become one of South London’s most thoughtful neighbourhood restaurants. Chef Remi Williams reflects on memory-driven cooking, sustainability without slogans, and why “the ingredient always leads.”

At Gravetye Manor, Roux Scholar Martin Carabott transforms seasonal British produce into fine dining poetry. From garden beets with Oscietra caviar to deer cooked over juniper, his cooking celebrates balance, precision, and flavour born of time and place. The Knife sits down with the Gravetye chef redefining what it means to cook in season.

At Six Rooftop, Chef Greg Lambert is turning memories into menus. From seaside picnics to plant-based pasta perfection, Lambert’s dishes are as nostalgic as they are refined. In conversation with The Knife, Lambert talks storytelling, seasonality, and why his rooftop restaurant in Gateshead is more than just a pretty view – it's his culinary home.

At the UK’s highest Chef’s Table, James Goodyear channels nature, Nordic restraint and the legacy of Gordon Ramsay into one extraordinary experience. From his Warwickshire roots to the sky-high kitchen of Restaurant Gordon Ramsay High, the Executive Head Chef reveals to The Knife how foraging, simplicity and performance-driven dining are shaping the next evolution of modern British gastronomy.

Michelin starred Lumiere is Cheltenham’s worst-kept secret in the best possible way: a tiny dining room with huge intent, powered by a 3.5-acre garden, beehives and a four-day week. Co-owners Helen & Jon Howe talk to The Knife about ankle-break recovery, why honey madeleines tell a bigger story, mentoring tomorrow’s chefs – and how a Tequila Slammer became fine dining’s most joyful palate cleanser.