The Knife marks its 100th article with a story of bold returns and reinventions. From Scott Hallsworth’s cult pan-Asian Freak Scene popping up at 100 Wardour Street, to Mike Reid’s revival of the classic chop house at Liverpool Street, The Evolv Collection is reshaping London dining. Heritage, rebellion and innovation collide – and 2026 looks set to be their biggest year yet.

Joe Stark is redefining the drinks programme at Wild Shropshire with low-intervention wines, foraged ingredients, and zero-waste house ferments. From English fruit wines to award-winning alcohol-free pairings, he tells The Knife why the best drinks don’t mimic – they tell their own story.

Chef Mike Reid brings heritage and modern flair together at Liverpool Street Chop House & Tavern. In this exclusive Q&A with The Knife, he reveals how Victorian tradition, sustainable sourcing and playful twists are reshaping British hospitality for 2025.

At Dinings SW3, Executive Chef Masaki Sugisaki is rethinking the way we eat fish. In this exclusive interview with The Knife, he shares the story behind his Gill to Tail series, explains why he spends time on boats with fishermen, and how serving just 12 diners a time can help create a wider movement in sustainable seafood.

From Highland croft produce to Valrhona-stuffed croissants, Emily Black is rewriting the pastry rulebook at her Crieff bakery, Ems & Co. In this interview with The Knife, she talks Cromlix discipline, foraging inspiration, and the future of Scottish pastry.

After eight years at HIDE, Josh Angus has stepped up as Chef Director, leading three kitchens and 70 chefs across London. In this exclusive Knife Q&A, he shares how he’s making the role his own, from reinventing signature dishes to keeping London’s “best breakfast” at Michelin-starred standards.

Ta’mini Lebanese Bakery has opened its third London site on Kensington Church Street. Expect rose water-kissed pastries, stone-oven manakish, and the warm hospitality of founders Ali and Nermin Khamosia. From the cult-favourite Date & Pistachio Pastry to za’atar-laden flatbreads, Ta’mini brings the flavours of Lebanon to one of London’s most charming neighbourhoods.

Two celebrated chefs, one untold food story. Cyrus Todiwala and Dev Biswal reveal why Odisha – India’s coastal state of temples, tribes and extraordinary flavours – is set to become the country’s next big culinary destination. Read the exclusive dual interview now on The Knife.

Upscale Greek dining is no longer the preserve of Mayfair. Stratford’s HERA is rewriting the script with refined sharing plates, bold cocktails and a wine list worthy of Olympus. From feta saganaki drizzled in lemon honey to seafood orzo brimming with prawns and clams, HERA is leading a new wave of modern Greek restaurants across London.

From Mayfair fine dining to supermarket shelves, Wagyu has gone from rarefied luxury to everyday indulgence. The Knife explores why London has fallen for this marbled marvel, from A5 Japanese prestige to Australian consistency and a fast-growing British herd. Chefs, butchers and diners agree: Wagyu is the cut of the moment.

Fire, flavour and Ubuntu: Vivat Bacchus is rewriting the London dining script with braai boards, rolling biltong bars, and beef-dripping candles. This isn’t just a meal, it’s a theatrical, flame-grilled celebration of South African soul. From shared platters to nostalgic desserts, every bite tells a story. Forget fine dining, this is together dining.

At Edinbane Lodge on Skye, Calum Montgomery does more than cook – he forges stories from scallops, mutton, and sea air. In this exclusive interview for The Knife, the Chef of the Year shares how local legends, late-night lobster allocations and a “hot minger” shaped his culinary path. This is modern Scottish fine dining, rooted in heritage and fuelled by Skye’s wildest ingredients.

Best known for his influence on London’s dining scene through Blacklock, Hawksmoor, Turner & George, Meatopia and more, Richard H. Turner has made butchery cool again. He is the fire-starting chef behind Britain’s meat renaissance, where flame, fat, and flavour reign supreme. In this exclusive conversation with The Knife, Turner talks steak secrets, whole-animal ethics, and why British meat deserves a bold spotlight.