Head Chef Somaia Hammad celebrates Nipotina’s first anniversary with A Feast for Friends, a soulful collaboration with chef and writer Nina Parker. She talks to The Knife about cooking with honesty, crafting dishes that inspire ‘scarpetta’ moments, and why generosity – not grandeur – is what truly defines great Italian food.

At Shwen Shwen in Sevenoaks, chef Maria Bradford is redefining what fine dining looks like. Her Afro-fusion menu celebrates the depth, intelligence and elegance of Sierra Leonean cuisine, – from moringa desserts to fiery pepe chicken – served with warmth, pride and precision. This is heritage reimagined for a new generation.

While the UK high street falters, Auntie Anne’s is thriving. In this exclusive interview with The Knife, Managing Director Max Burton explains how the iconic pretzel brand is tapping into cultural trends, rolling out innovative formats and embracing smart franchising to power a bold new era of growth, with 100 UK stores now firmly in sight.

Macellaio RC has joined forces with Lake District Farmers in a landmark partnership that brings English pasture and Italian craft together on the plate. From Heritage beef to Herdwick lamb, this new collaboration focuses on the "how" behind every cut, celebrating ethical farming, terroir-driven cooking and a future of truly sustainable dining.

At Laugarás Lagoon on Iceland’s Golden Circle, Gísli Matt opens Ylja – a hyper-local, geothermal-powered restaurant rooted in warmth, community and the wild character of Laugarás. From greenhouse-grown tomatoes to arctic char that shifts with the seasons, Gísli unveils a new chapter for Icelandic dining where nature, flavour and place become one.

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.

Forget predictable tagines. At Le Trou au Mur, owner James Wix has redefined Moroccan dining by sourcing recipes straight from his team’s family kitchens. The result? A soulful, one-of-a-kind menu.

From cedar plank salmon to one of London’s best margaritas, Jake Finn’s Cinder is setting neighbourhood dining alight with its bold, flame-driven menus. In this conversation with The Knife, Finn shares the story behind his cult Belsize Park and St John’s Wood restaurants, his rooftop kitchen garden, and why fire is the soul of his cooking.

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.