Michelin starred but far from traditional, Kray Treadwell is rewriting the rules of Birmingham’s dining scene. At 670 Grams, his rebellious tasting menus mix fast food references with fine-dining precision, served in a no-frills, high-energy space. In this raw and honest conversation with The Knife, he talks growing pains, why Michelin stars are losing meaning, and how fatherhood changed his cooking forever.

Paris-born and full of Latin soul, Tigermilk has landed in London – and it’s not here to play it safe. This vibrant new opening on Charing Cross Road serves chipotle-marinated T-bone steaks, rocoto-glazed lamb shoulder, strawberry ceviche, and tableside guac with tequila to match. Expect bold interiors, wild flavours, and cocktails that don’t quit. It’s loud, generous, and full of life.

Potato on pizza? Three kinds of prawns? Truffled hazelnuts? Doughnation in Covent Garden is serving thin-crust pizzas with big flavour, bold toppings, and a social mission baked into every slice. Tucked inside the historic 3 Henrietta Street building, it’s artisan craft meets playful flair – this is Central London’s cleverest slice.

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.

Tucked away in Kensington, Zuaya is a Latin American escape with bold, seductive flavours, unforgettable cocktails, and a jungle-chic interior to match. Behind it all? Twin brothers Arian and Alberto Zandi – visionaries of London’s new dining vanguard. From slow-roasted lamb tacos to sake-spiked cocktails, this is food that feels like an escape. And Zuaya is just the beginning…

No menu, no imports, no ego – just a chef, a regenerative farm, and a deep obsession with how a county truly tastes. At Wild Shropshire, James Sherwin is pioneering “ultra-terroir” dining with local eggs, garlic from down the lane, and vinegars that rival citrus. The Knife sat down with the Michelin Green star chef to talk ferments, flavour memory, and why pineapple weed might just be the new mango.

Behind the marble columns of a former Lloyds Bank in St James’s, one of Asia’s most decorated Chinese restaurant groups is quietly rewriting the rules of fine dining. Imperial Treasure isn’t just a name – it’s a promise. We explore the story behind Alfred Leung’s global vision, and why his London flagship deserves your full attention.

At Seasonality in Maidenhead, Chef Patron Wesley Smalley is proving that refined cooking doesn't need theatrics – just great ingredients, a biodynamic farm, and a clear sense of purpose. From parsnip ice cream to a 15-year-old fondant that never leaves the menu, this is a quietly confident take on modern British dining.

From Michelin stars to forest feasts, Luke Holder is cooking with purpose. In this bold and thoughtful interview, the HH&Co chef reveals why fire is the future, why provenance matters more than perfection, and why the best chefs today need to lead with both instinct and integrity.