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.

From Stockholm to Dublin via Finland, Mickael Viljanen’s journey is one of graft, instinct and quiet ambition. In this candid interview, the Chapter One chef patron reflects on immigration, pressure, Michelin stars and the responsibility of cooking at the highest level; why accolades matter, why humility matters more, and what it really takes to make people leave happier than they arrived.

From reviving a 17th-century village pub to earning a Michelin star, Kevin Tickle has built Heft as an extension of Cumbria itself. In this interview with The Knife, he talks about being "hefted" to the land, sourcing with integrity, the power of food communities over competition, and why the Lake District’s dining scene continues to go from strength to strength.

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.

East Devon is having a moment. From fire-lit feasts in the woods to cliff-top seafood, kitchen-garden dining and Michelin starred brilliance, this stretch of Jurassic Coast is home to some of the South West’s most exciting food experiences. Discover seven standout venues redefining the region in The Knife's latest spotlight article.

Michelin starred chef Luke Selby is heading to North Wales to become Chef Partner at Palé Hall Hotel. Launching in early 2026, the partnership will see him reinvent the hotel’s dining scene, oversee its historic Bryntirion Inn, and champion Welsh produce and talent in a bold bid to place North Wales on the international culinary map.

At Gravetye Manor, Roux Scholar Martin Carabott transforms seasonal British produce into fine dining poetry. From garden beets with Oscietra caviar to deer cooked over juniper, his cooking celebrates balance, precision, and flavour born of time and place. The Knife sits down with the Gravetye chef redefining what it means to cook in season.

Michelin starred Lumiere is Cheltenham’s worst-kept secret in the best possible way: a tiny dining room with huge intent, powered by a 3.5-acre garden, beehives and a four-day week. Co-owners Helen & Jon Howe talk to The Knife about ankle-break recovery, why honey madeleines tell a bigger story, mentoring tomorrow’s chefs – and how a Tequila Slammer became fine dining’s most joyful palate cleanser.

Joe Stark is redefining the drinks programme at Wild Shropshire with low-intervention wines, foraged ingredients, and zero-waste house ferments. From English fruit wines to award-winning alcohol-free pairings, he tells The Knife why the best drinks don’t mimic – they tell their own story.

After eight years at HIDE, Josh Angus has stepped up as Chef Director, leading three kitchens and 70 chefs across London. In this exclusive Knife Q&A, he shares how he’s making the role his own, from reinventing signature dishes to keeping London’s “best breakfast” at Michelin-starred standards.

What happens when a Michelin starred chef ditches ego, shortens the working week, and serves nothing but seasonal tasting menus in a 400-year-old pub? You get Ancient Shepherds – Mark Poynton’s radical new restaurant outside Cambridge. In this exclusive from The Knife, the newly crowned Norfolk Chef of the Year talks sustainability, mentorship, and the bold future of British hospitality.

Galvin La Chapelle unveils an affordable Michelin starred lunch menu that offers relaxed luxury dining at an unbeatable price. From Orkney Scallop Lasagne with Sicilian prawn to Wild Halibut with plankton, this new menu celebrates seasonal ingredients and French technique, all set within the stunning, vaulted architecture of the restaurant. Available now at just £49 for two courses, Galvin La Chapelle brings Michelin dining to the heart of London’s City for a fraction of the

Michelin Green Star chef Mark McHugo isn’t just cooking with the seasons, he’s rewriting the rules of sustainable dining. From dock seed bread and fig leaf sorbet to gin-infused with wild meadowsweet, Chapters in Hay-on-Wye is as inventive as it is rooted in the land. In this exclusive conversation, he shares his kitchen philosophy, foraging favourites, and what’s next for one of Britain’s greenest restaurants.

Michelin starred but far from traditional, Kray Treadwell is rewriting the rules of Birmingham’s dining scene. At 670 Grams, his rebellious tasting menus mix fast food references with fine-dining precision, served in a no-frills, high-energy space. In this raw and honest conversation with The Knife, he talks growing pains, why Michelin stars are losing meaning, and how fatherhood changed his cooking forever.

No menu, no imports, no ego – just a chef, a regenerative farm, and a deep obsession with how a county truly tastes. At Wild Shropshire, James Sherwin is pioneering “ultra-terroir” dining with local eggs, garlic from down the lane, and vinegars that rival citrus. The Knife sat down with the Michelin Green star chef to talk ferments, flavour memory, and why pineapple weed might just be the new mango.

Behind the marble columns of a former Lloyds Bank in St James’s, one of Asia’s most decorated Chinese restaurant groups is quietly rewriting the rules of fine dining. Imperial Treasure isn’t just a name – it’s a promise. We explore the story behind Alfred Leung’s global vision, and why his London flagship deserves your full attention.

Michelin stars, skyline views, and a six-course story told across Paris, London and Istanbul. The Peninsula’s Three Chefs, Three Feasts series is a celebration of food, memory and place — and it’s coming to London and Istanbul this autumn.

Michelin starred and mountain-framed, The Cottage in the Wood is making serious culinary waves in Cumbria. We spoke to chef-owner Jack Bond about foraging for flavour, cooking without mains water, and why the Lake District changed his entire food philosophy.⁠

At Michelin Green Star restaurant Le Jardin Secret in Provence, chef Benoit Witz skips the menu and lets the garden decide. In this exclusive Q&A for The Knife, Witz shares how cooking from instinct, memory and place is his quiet rebellion against trend-led fine dining—and why the most nourishing meals aren’t designed to impress, but to connect.