Chef Mark McCabe went from studying music to earning a Michelin Green Star and representing Scotland on Great British Menu. In this interview, he opens up about sustainability, storytelling through food, and finding harmony between global flavours and local produce at Henrock.

Tucked inside Aldgate’s Hotel Saint, The Cardinal Bar & Kitchen is reimagining street food for the modern diner. Executive Chef Glen Padiyar blends global flavours with local East End energy, serving up sharable plates like Chicken Momos and Confit Duck Bao alongside British staples and bold cocktails. With a menu rooted in seasonality and spice, The Cardinal brings a taste of London’s streets to the comfort of a stylish hotel setting.

Rotisserie chicken is having a moment in London – and TOUM in Mayfair is leading the charge. Blending French technique with bold Lebanese flavour, this stylish newcomer redefines the humble roast with juicy brined birds, toum garlic sauce, and a menu full of Mediterranean flair. From slow-roasted sea bass to musakhan rolls and rose loukoum soft serve, TOUM is more than just a rotisserie – it’s the new face of comfort dining in the capital.

The Beefy Boys' rise from backyard BBQs to burger empire is nothing short of extraordinary. Their unique approach to burger crafting, commitment to quality, and bold creativity have earned them top honours in international competitions. With a distinctive punk-inspired brand and a passion for comfort food innovation, they continue to push boundaries. Get an inside look at their journey, the secret behind their wildly popular burgers, and what’s next for this rebellious burger

Michelin starred chef Akira Back is shaking up London’s dining scene with bold flavours, artistic plating, and a deeply personal culinary vision. From his iconic Tuna Pizza to the upcoming launch of Lilli by Akira Back, he blends Korean heritage with British ingredients to create dishes that surprise and delight. In this exclusive for The Knife, Back reveals how London’s diversity, sustainability focus, and fearless diners push him to innovate every plate.

From the wilds of Patagonia to the heart of Marylebone, chef Diego Jacquet brings a world of flavour to London with Zoilo and Florencio. At Zoilo, he reinvents Argentine tradition with global finesse, while Florencio celebrates his heritage through wood-fired pizza with flair. This is a story of fire, flavour, and a chef who’s cooked with the world’s best — now serving some of London’s most exciting plates.

At The Farm at San Benito, Chef Rosemarie Pagcaliwagan blends ancient traditions and raw innovation to prove that plant-based food can be healing, exciting, and luxurious.

Chef Dave Wall on Britalian cooking, team loyalty, and how The Unruly Pig keeps raising the bar as the UK's top gastropub.