"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.