Oxford may be famous for its academics and architecture, but beyond the historic colleges lies a quietly thriving food scene. From Michelin starred countryside pubs and vibrant Japanese kitchens to artisan bakeries and cult burger joints, The Knife explores the restaurants shaping Oxford’s modern culinary identity today.

At Edinburgh’s intimate Michelin starred Condita, Chef Tyler King is crafting tasting menus built on Scotland’s exceptional produce, bold flavours and a larder rich in ferments and preserves. In this conversation with The Knife, he reveals how unexpected flavour pairings, global techniques and close chef-to-guest interaction shape one of the city’s most distinctive dining experiences.

At Rogan & Co, Tom Reeves is championing a style of cooking that’s confident, ingredient-led and quietly precise. Drawing on produce from Simon Rogan’s farm just down the road, the Michelin starred chef shares how simplicity, preservation and a deep respect for flavour shape the menu, and why the dishes that look the most understated often take the most work.