A new Indian restaurant is landing in the City, but Bulbul isn’t here to follow the rules. From tribal recipes to home-style cooking rarely seen in London, chef Rohan De Souza is bringing a deeply personal, flavour-first vision to one of the world’s toughest dining scenes. A bold leap of faith, and one worth watching…

Founded in Florence in 1932, Badiani has become one of London’s smartest sweet treats. But this isn’t just gelato. It’s heritage, craftsmanship and a momentary escape from city life. From the legendary Buontalenti flavour to London’s growing appetite for proper Italian indulgence, we explore why Badiani is far more than dessert.

From a travel-inspired idea to one of London’s fastest-growing casual seafood brands, Shrimp Shack is making waves in Streatham and Camden, and soon the rest of the country. Built around bold flavours, seafood boils and customisable shrimp plates, the concept is redefining affordable seafood in the capital, with a new saver and lunch menu now adding even more value.

Executive Chef Leo Tanyag of MA/NA in Mayfair sits down with The Knife to talk about the philosophy of mana, the quiet power of Japanese technique and why rice might be the most important ingredient on the menu. From Hamachi Onigiri to perfectly balanced cocktails, he reveals how food, atmosphere and energy will come together in one of London’s most anticipated restaurant openings.

MasterChef: The Professionals winner Alex Webb opens Orion in Wimbledon Village – a French-inspired, British seafood-led restaurant rooted in seasonality, storytelling and Michelin-level craft. Warm, personal and quietly ambitious, it’s a neighbourhood opening that already feels like a destination.

Thirteen years, one Michelin star and a new chapter underway. At Angler, Craig Johnston is refining one of London’s most respected seafood kitchens with a lighter touch, sharper identity and unwavering focus on British produce. We sit down with the Roux Scholar and MasterChef: The Professionals winner to talk precision, progression and the future of modern seafood dining.

In the depths of winter, Ivan Ramen’s first London restaurant was already packed shortly after opening. Tucked away on Farringdon Road, this intimate 26-seater delivers deeply satisfying bowls alongside a London-exclusive salt beef bun, blending Tokyo precision, New York attitude and a clear sense of place in one of the capital’s most exciting ramen openings.

Chef Daniel Watkins is rethinking tofu at Holy Carrot. In collaboration with organic Japanese brand Clearspring, he’s created a limited-edition Koji Flatbread that showcases the ingredient’s creamy texture and versatility. In this interview with The Knife, Watkins talks traceability, technique and why tofu’s future in modern plant-based cooking is only just beginning.

At just 26, Francesco Sarvonio is quietly redefining modern Italian cooking in London. At Casa Felicia in Queen’s Park, the Naples-born chef cooks with restraint, clarity and soul, where semolina and water become a statement, dry-aged fish is handled with reverence, and tradition is interpreted, not performed. Less noise, more identity. This is Italian food that listens.

From a hidden Paddington basement to a bold new Shoreditch opening, Meet Bros is quietly reshaping what a modern halal steakhouse can be in London. Premium cuts meet Southeast Asian flavour, design-led spaces, and a dining experience that puts inclusivity and quality front and centre.

Once the gold standard of British dining, French cuisine shaped London’s restaurant scene through the 80s before quietly falling out of fashion. Today, it’s back, not as haute dining, but as relaxed, bistro-led cooking built on flavour, technique and pleasure. From the Roux brothers and Koffmann to today’s revival, this is the story of French food’s return.

Mexican food in London isn’t having a fleeting moment, it’s coming of age. From street food stalls and cult taco joints to mezcal tasting rooms and Day of the Dead feasts, the capital is finally engaging with Mexican cuisine on its own terms. This is a story of confidence, culture and community, where authenticity gives way to creativity, ritual and regional depth – and London learns how to listen.

From 14-cover precision at Solstice to sun-lit Mediterranean plates high above London, Kenny Atkinson is entering a new chapter. In this interview, the Michelin starred chef talks identity, sourcing, pacing, leadership and what changes (and what doesn’t) when you take a deeply personal cooking style from Newcastle to the capital.

Join The Knife as we explore how HungryPanda is rewriting the rules of international expansion for Chinese brands, one delivery (and one dinner table) at a time.

ALTA in Kingly Court brings Basque fire cooking, sharp technique and London’s best new grill menu. Led by El Bulli alumnus Rob Roy Cameron, the restaurant blends Northern Spanish traditions with the British larder (think cecina with coffee, blistered squid in Vizcaína sauce and an 850g ribeye cooked over the open flame). Soho’s hottest new opening? Without question, and now officially The Knife's Restaurant of the Year 2025.

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.

From cedar plank salmon to one of London’s best margaritas, Jake Finn’s Cinder is setting neighbourhood dining alight with its bold, flame-driven menus. In this conversation with The Knife, Finn shares the story behind his cult Belsize Park and St John’s Wood restaurants, his rooftop kitchen garden, and why fire is the soul of his cooking.

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.

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.