Once a small Streatham bar, SW16 has evolved into one of South London’s most loved dining spots; a place where comfort meets craft. With Tom Small, Antonio Raspone, and returning Head Chef Teddy Karkut at the helm, this neighbourhood restaurant is redefining what local dining can be: welcoming, inventive, and quietly exceptional.

Japanese technique, British produce, primal fire – MOI is one of Soho’s most exciting new openings. The Knife speak to Head Chef Nick Tannett about live embers, game birds, and why this isn’t just another robata joint.

Two decades after starting out as a commis, Paul Green has returned to The Three Chimneys, now as Head Chef. Drawing on years under mentors like Martin Wishart and Michael Smith, he’s crafting dishes that honour Skye’s legendary shellfish, sustainable sourcing and simplicity over showmanship. This is a story of coming home, and of a restaurant deeply rooted in place.