Crab raviolo with a French accent, pheasant that becomes a Christmas bestseller and a pumpkin used from skin to seed. Galvin Restaurants’ Chef Director Arturo Granato talks to The Knife about generous cooking, festive feasting and why he’s one of his own restaurants’ best customers.

A Michelin star after five months, three AA Rosettes and bigger plans already taking shape. Michael Caines reflects on a remarkable first year at The Stafford London, explains why he refuses to let signature dishes stand still, and argues that fine dining should never feel exclusive: “It’s a sense of occasion, but it’s not an elite sport.”

What does it take to lead one of Britain's most celebrated kitchens? L’Enclume Head Chef Alex Rothnie talks exclusively to The Knife about life behind three Michelin stars, the influence of Simon Rogan, the beauty of humble vegetables and why great cooking is as much about nurturing people as it is about perfecting plates.

From running out of food at an East London pop-up to building a Michelin starred restaurant and international hospitality group, Dave Pynt has never been interested in making Burnt Ends "fancier". He talk to The Knife about signature dishes, brewing beer in Singapore, barbecue in the Maldives, a possible London return, and why sometimes the smartest thing a chef can do is leave a great dish alone.

Simon Rogan is swapping L’Enclume for the festival field at Big Feastival over the August Bank Holiday. Ahead of his appearance at The Big Kitchen, he talks to The Knife about 900kg of cabbage, the festival dish he’d create, raiding Our Farm for camping supplies, supporting Tom Barnes and where you’ll find him once he’s officially off the clock.

Oysters, burrata, Bayonne ham, homemade focaccia, grilled prawns, and more – all for £29. The Knife heads to Galvin Bistrot & Bar in Spitalfields to discover why the Galvin brothers' 'Taste of Summer' menu might be one of London's best-value feasts, plus a first look at its upcoming one-night-only collaboration with Judy Joo.

From Michelin starred pub dining and riverside food halls to neighbourhood gastropubs serving exceptional seasonal cooking, Fulham has quietly become one of London's best places to eat and drink. The Knife rounds up four of the area's standout destinations, each offering its own reason to book a table.

Chef Shaun Rankin has spent nearly two decades refining the art of British fine dining. Now back on home soil at Grantley Hall – and with a new cookbook capturing the journey – he reflects on memory, mastery and the Yorkshire terroir that shapes every dish on his Michelin starred menu.

Pine’s Cal Byerley discusses cooking from the Northumberland landscape, rediscovering his creativity, finding inspiration in overlooked ingredients and why sustainability’s restrictions make the restaurant’s food more ambitious – not less.

Liverpool Street is no longer just somewhere to rush through. From Michelin starred cooking and standout steakhouses to exceptional sushi and some of London's most exciting new restaurant openings, this part of the City has quietly become one of the capital's best dining destinations. Here's where to eat around Liverpool Street right now.

"I’m not really a fan of nostalgia and storytelling in restaurants." It’s not something you hear often from a Michelin starred chef. In this candid conversation, Chris Archer discusses rural ambition, the pressure of retaining a Michelin star, why warmth matters more than polish, and the philosophy that’s helped turn Pentonbridge Inn into one of Cumbria’s most compelling dining destinations.

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…

Chef Allister Barsby has quietly built one of Britain’s most exciting restaurants at Hide and Fox in Saltwood. In this interview with The Knife, the two-Michelin star chef discusses seasonality, the influence of mentor Michael Caines, building tasting menus that evolve with the seasons, and why exceptional dining can flourish far beyond the big cities.

Thirteen years, one Michelin star and a new chapter underway. At Angler, Craig Johnston is refining one of London’s most respected seafood kitchens with a lighter touch, sharper identity and unwavering focus on British produce. We sit down with the Roux Scholar and MasterChef: The Professionals winner to talk precision, progression and the future of modern seafood dining.

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.

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.