From a travel-inspired idea to one of London’s fastest-growing casual seafood brands, Shrimp Shack is making waves in Streatham and Camden, and soon the rest of the country. Built around bold flavours, seafood boils and customisable shrimp plates, the concept is redefining affordable seafood in the capital, with a new saver and lunch menu now adding even more value.

MasterChef: The Professionals winner Alex Webb opens Orion in Wimbledon Village – a French-inspired, British seafood-led restaurant rooted in seasonality, storytelling and Michelin-level craft. Warm, personal and quietly ambitious, it’s a neighbourhood opening that already feels like a destination.

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.

Fresh langoustines landed on the pier. Oysters farmed just along the loch. A dining room where wetsuited paddleboarders lunch beside Bentley owners. In this exclusive interview, Scotland’s Chef of the Year Michael Leathley reveals how life on Loch Linnhe shapes his cooking at The Pierhouse, why simplicity leaves nowhere to hide, and how hospitality, sustainability and community are inseparable on Scotland’s west coast.

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.

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.

From Michelin stars to mackerel ceviche — Chef Robert Thompson is reshaping the Isle of Wight one unforgettable dish at a time.

Local scallops, Scottish truffles and a kitchen of two — Chef David Smith on simplicity and sustainability at The Dipping Lugger.

Nathan Outlaw’s seafood journey began in Kent, but Cornwall led him to Michelin stardom. His advice? Keep it simple, fresh, and local.