Felicity Carter
Challenge and discipline: A conversation with Tom Cenci of Maslow’s
From Michelin roots to inventive menus at Maslow's, Tom Cenci champions discipline, innovation, and a love for British ingredients.
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James Massoud
7 days ago5 min read
Stepping Out of Her Father’s Shadow: Emily Roux, Caractère
Emily Roux redefines indulgence at Caractère, blending bold flavours, playful desserts, and modern flair with Roux family mastery.
James Massoud
Nov 225 min read
Has Greek Become the Most Popular Cuisine in London?
Is Greek cuisine the new culinary darling of London? From humble tavernas to luxe dining, discover the Greek food wave captivating the city.
James Massoud
Nov 215 min read
Mastering the Art of Dim Sum: A conversation with Executive Dim Sum Chef Leung Kwok-wa, Aqua Restaurant Group
From bold Northern flavours to visual masterpieces, Chef Leung Kwok-wa’s dim sum redefines tradition for a global audience.
James Massoud
Nov 202 min read
Fresh Truffles in Provence: When, Where, and How to Enjoy Them
Discover the magic of Provence's truffle season — when, where, and how to savour these aromatic "black diamonds" at their finest.
James Massoud
Nov 158 min read
Meeting the Curry Queen: A conversation with Chef/Restaurateur Dipna Anand, The Brilliant
From Punjabi roots to television stardom, Dipna Anand shares her journey of tradition, innovation, and bringing bold flavours to the world.
Stuart Abraham
Nov 136 min read
Showcasing Crete: We meet the people revitalising Cretan cuisine
Meet the chefs and restaurateurs reviving Crete’s food and drinks, blending tradition with modern flair.
James Massoud
Nov 116 min read
London's Most Exciting New Restaurant Opening: A conversation with Chef Adam Simmonds, Voyage with Adam Simmonds
Join us as Voyage's Adam Simmonds reveals the artistry, discipline, and inspiration behind every dish in The Knife’s exclusive interview.
James Massoud
Nov 65 min read
Torquay's only Michelin starred restaurant: A conversation with Chef/Owner Simon Hulstone, The Elephant
Chef Simon Hulstone on sustainability, family, and 18 years of Michelin excellence at The Elephant. Discover his philosophy in The Knife.
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