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.

From Nordic buns to Japanese burgers, cocktail lounges to Mediterranean small plates, Victoria is no longer just a stop on the way somewhere else. The first in The Knife’s new A Spotlight On… series dives into the restaurants, bars and chefs transforming this corner of London into one of the city’s most dynamic dining districts.

The Knife marks its 100th article with a story of bold returns and reinventions. From Scott Hallsworth’s cult pan-Asian Freak Scene popping up at 100 Wardour Street, to Mike Reid’s revival of the classic chop house at Liverpool Street, The Evolv Collection is reshaping London dining. Heritage, rebellion and innovation collide – and 2026 looks set to be their biggest year yet.

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.