Born in Beirut during the Lebanese Civil War, Chef Jad Youssef learned that food could be both comfort and connection. In this exclusive interview with The Knife, the Lebnani founder discusses preserving generations-old family recipes, why Lebanese cuisine deserves recognition beyond the “Middle Eastern” label, and how simplicity, balance and hospitality remain at the heart of every dish he serves.

A former FX broker turned Michelin starred chef, Tom Tsappis has quietly transformed Killiecrankie House into one of Britain’s most compelling destination restaurants. After receiving its first Michelin star this year, he speaks to The Knife about Japanese influences on Scottish produce, building a 12-seat restaurant in the Highlands, why “forced formality” has no place in hospitality, and the relief of finally hearing Killiecrankie House called in Dublin…

A former roadside pub. A four-year transformation. And a chef no longer interested in cooking for ego. In this candid conversation with The Knife, Michelin starred chef Dom Chapman reveals why The Jack O’Newbury could become Berkshire’s most exciting new dining destination, blending British classics, sustainability, relaxed hospitality and a genuine sense of community in one ambitious new opening.

From frying fish in his family’s Coventry chip shop to leading one of the Midlands’ most exciting kitchens, Leo Kattou’s journey has been anything but conventional. In this conversation with The Knife, The Bower House head chef opens up about Michelin pressure, rediscovering Cyprus, building healthy kitchen culture and why the true sound of a great restaurant isn’t silence…

Hammersmith is quietly becoming one of London’s most exciting seafood destinations. From iconic Thames-side institutions and oyster-led pub terraces to sustainable British seafood restaurants and Mediterranean-inspired cellar dining, West London’s riverside neighbourhood is redefining what seafood dining in the capital can look like. Here’s where to book now.

Every celebrity chef from last year asked to return. That alone tells you something about Stranraer Oyster Festival. Now, with Sam Heughan joining Matt Tebbutt, Tony Singh and Rosemary Shrager for 2026, Scotland’s wildest and most unexpected food festival is becoming one of the UK’s defining culinary weekends, all built around 23 million native oysters beneath the waters of Loch Ryan.

Cape Town’s food scene is having a moment, and few cities right now blend world-class dining, dramatic landscapes and genuine personality quite like South Africa’s coastal capital. From the theatrical tasting menus of La Colombe and Salsify to oceanside luxury at The Twelve Apostles, long lunches at The Vineyard and the electric energy of The Pot Luck Club, these are the restaurants and hotels defining modern Cape Town dining right now.

From whimsical childhood-inspired dishes to the pursuit of flawless flavour, Executive Chef James Gaag opens up about the philosophy driving La Colombe’s world-renowned dining experience. In this conversation with The Knife, he discusses storytelling through food, lessons learned at Le Manoir aux Quat'Saisons, the evolution of La Colombe’s globally inspired cuisine, and why progression in the kitchen should never stop.

From carving Herdwick sheep out of slate as a schoolboy to cooking them for kings, Ryan Blackburn’s story is inseparable from Cumbria itself. At the Old Stamp House and The Schelly, his menus are shaped by farmers, coastlines and centuries of food heritage. This is a chef letting ingredients – and the land they come from – do the talking