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.

Joe Stark is redefining the drinks programme at Wild Shropshire with low-intervention wines, foraged ingredients, and zero-waste house ferments. From English fruit wines to award-winning alcohol-free pairings, he tells The Knife why the best drinks don’t mimic – they tell their own story.

Chef Mike Reid brings heritage and modern flair together at Liverpool Street Chop House & Tavern. In this exclusive Q&A with The Knife, he reveals how Victorian tradition, sustainable sourcing and playful twists are reshaping British hospitality for 2025.

At Dinings SW3, Executive Chef Masaki Sugisaki is rethinking the way we eat fish. In this exclusive interview with The Knife, he shares the story behind his Gill to Tail series, explains why he spends time on boats with fishermen, and how serving just 12 diners a time can help create a wider movement in sustainable seafood.

From Highland croft produce to Valrhona-stuffed croissants, Emily Black is rewriting the pastry rulebook at her Crieff bakery, Ems & Co. In this interview with The Knife, she talks Cromlix discipline, foraging inspiration, and the future of Scottish pastry.

After eight years at HIDE, Josh Angus has stepped up as Chef Director, leading three kitchens and 70 chefs across London. In this exclusive Knife Q&A, he shares how he’s making the role his own, from reinventing signature dishes to keeping London’s “best breakfast” at Michelin-starred standards.

Two celebrated chefs, one untold food story. Cyrus Todiwala and Dev Biswal reveal why Odisha – India’s coastal state of temples, tribes and extraordinary flavours – is set to become the country’s next big culinary destination. Read the exclusive dual interview now on The Knife.

At Edinbane Lodge on Skye, Calum Montgomery does more than cook – he forges stories from scallops, mutton, and sea air. In this exclusive interview for The Knife, the Chef of the Year shares how local legends, late-night lobster allocations and a “hot minger” shaped his culinary path. This is modern Scottish fine dining, rooted in heritage and fuelled by Skye’s wildest ingredients.

Best known for his influence on London’s dining scene through Blacklock, Hawksmoor, Turner & George, Meatopia and more, Richard H. Turner has made butchery cool again. He is the fire-starting chef behind Britain’s meat renaissance, where flame, fat, and flavour reign supreme. In this exclusive conversation with The Knife, Turner talks steak secrets, whole-animal ethics, and why British meat deserves a bold spotlight.

What happens when a Michelin starred chef ditches ego, shortens the working week, and serves nothing but seasonal tasting menus in a 400-year-old pub? You get Ancient Shepherds – Mark Poynton’s radical new restaurant outside Cambridge. In this exclusive from The Knife, the newly crowned Norfolk Chef of the Year talks sustainability, mentorship, and the bold future of British hospitality.

Michelin Green Star chef Mark McHugo isn’t just cooking with the seasons, he’s rewriting the rules of sustainable dining. From dock seed bread and fig leaf sorbet to gin-infused with wild meadowsweet, Chapters in Hay-on-Wye is as inventive as it is rooted in the land. In this exclusive conversation, he shares his kitchen philosophy, foraging favourites, and what’s next for one of Britain’s greenest restaurants.