“We’re a pub that happens to serve exceptional food.” Joe Walker has swapped fine dining and Europe’s fastest-growing food business for Britain’s high streets. In this conversation with The Knife, the new Executive Chef at Herts Pubs Company explains why nostalgia belongs on modern menus, why consistency matters more than ever, and how pubs can once again become the beating heart of their communities.

London's Spanish dining scene continues to evolve, and Prince Arthur in Belgravia is one of its most exciting new additions. Combining a neighbourhood pub with a Basque-inspired restaurant, spectacular seafood counter and open-fire grill, the venue is led by Spanish chef Juan Ruiz, whose produce-led cooking celebrates the flavours of northern Spain.

Hilton London Bankside has unveiled an ambitious 76-room expansion, introducing 12 new room and suite categories, wellness-focused stays, family-friendly accommodation and a brand-new ninth floor with sweeping views across London's skyline. From Peloton-equipped rooms to luxury landmark-view suites, the design-led South Bank hotel is entering an exciting new chapter for 2026.

After 16 years running kitchens across the Firmdale Hotel Group, Robin Read could have stayed exactly where he was. Instead, he walked away to open The Counter in Tunbridge Wells. In this candid conversation with The Knife, he reflects on Michelin starred mentors, the realities of opening a restaurant in today's climate, family influences, and why his biggest regret is not taking the leap sooner.

The Broadcaster has unveiled its new menu, bringing seasonal British cooking to one of White City's most popular dining destinations. From yellowfin tuna crudo and Disco Scallops to wild garlic risotto and rare breed fillet, the new dishes showcase the best of the season, while a refreshed cocktail list and panoramic rooftop views make this a must-visit for food and drink lovers alike.

Burgher curries in Hastings. Uyghur noodles in Leicester. Nepali dumplings in Aldershot. Beyond Britain’s curry houses and tapas bars lies a hidden culinary landscape shaped by migration, identity and survival. The Knife travels the UK in search of its most underrepresented cuisines and the restaurants preserving centuries of history, one plate at a time.

"I’m not really a fan of nostalgia and storytelling in restaurants." It’s not something you hear often from a Michelin starred chef. In this candid conversation, Chris Archer discusses rural ambition, the pressure of retaining a Michelin star, why warmth matters more than polish, and the philosophy that’s helped turn Pentonbridge Inn into one of Cumbria’s most compelling dining destinations.

He spent years avoiding the Sri Lankan Burgher side of his cooking. Now it’s the foundation of one of Britain’s most compelling new restaurants. In this exclusive interview with The Knife, Jack Lury talks about identity, lockdown reinvention, cooking entirely alone for 10 guests a night, and why Hastings – not London – became home to his quietly ambitious restaurant.