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.

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.

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.

From the wilds of Patagonia to the heart of Marylebone, chef Diego Jacquet brings a world of flavour to London with Zoilo and Florencio. At Zoilo, he reinvents Argentine tradition with global finesse, while Florencio celebrates his heritage through wood-fired pizza with flair. This is a story of fire, flavour, and a chef who’s cooked with the world’s best — now serving some of London’s most exciting plates.

Heston Blumenthal’s The Hind's Head stuns for Great British Beef Week — with a daring Beef Chocolate Bar and a menu of meaty brilliance.

Swiss Butter lands in London with its one-dish sensation — steak, sauce and queues for hours. What’s behind the craze? The Knife finds out.