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Rotisserie Reimagined: How TOUM is Leading London’s Chicken Revival
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.

James Massoud
3 days ago3 min read


From Backyard BBQ to Burger Empire: A conversation with Anthony 'Murf' Murphy, Co-Founder The Beefy Boys
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

James Massoud
May 155 min read


Global Vision, Local Flavour: A conversation with Chef Akira Back, Mandarin Oriental London
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.

James Massoud
May 157 min read


From Patagonia to Marylebone: The Restaurants of Diego Jacquet
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.

James Massoud
May 83 min read


Healing Through Flavour & Redefining Wellness Cuisine: A conversation with Chef Rosemarie Pagcaliwagan, The Farm
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.

Vidhi Bubna
May 66 min read


Britalian Cuisine, Gastropub Glory, and Culinary Integrity: A conversation with Chef Patron Dave Wall, The Unruly Pig
Chef Dave Wall on Britalian cooking, team loyalty, and how The Unruly Pig keeps raising the bar as the UK's top gastropub.

James Massoud
May 16 min read
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