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.

Macellaio RC has joined forces with Lake District Farmers in a landmark partnership that brings English pasture and Italian craft together on the plate. From Heritage beef to Herdwick lamb, this new collaboration focuses on the "how" behind every cut, celebrating ethical farming, terroir-driven cooking and a future of truly sustainable dining.

Once a small Streatham bar, SW16 has evolved into one of South London’s most loved dining spots; a place where comfort meets craft. With Tom Small, Antonio Raspone, and returning Head Chef Teddy Karkut at the helm, this neighbourhood restaurant is redefining what local dining can be: welcoming, inventive, and quietly exceptional.

From smoked cod doughnuts to vodka-infused whey, Dean Parker’s menu at Celentano’s in Glasgow is a masterclass in zero-waste, big-flavour cooking. As the restaurant celebrates its fourth birthday, we speak to the chef-patron about fermentation, foraging, Italian roots, and why breakfast might just be his favourite dish of all.

From the wilds of Patagonia to the heart of Marylebone, chef Diego Jacquet brings a world of flavour to London with Zoilo and Florencio. At Zoilo, he reinvents Argentine tradition with global finesse, while Florencio celebrates his heritage through wood-fired pizza with flair. This is a story of fire, flavour, and a chef who’s cooked with the world’s best — now serving some of London’s most exciting plates.

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

Chef Alessandro Bay blends Genoese roots, sustainability and innovation at Azzurra, redefining Italian seafood with a modern London flair.

Discover how The View Hotel is putting Agadir on the culinary map thanks to its gastronomic gems.

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

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

Discover the Genovese chefs elevating Ligurian cuisine with fresh, local ingredients and classic dishes reimagined for modern tastes.