Is one of London’s best tasting menus hiding in plain sight? Smoke & Salt brings serious technique, bold flavour and genuine creativity to Tooting – all for £80. After experiencing its summer Culture menu, The Knife asks whether this South London restaurant might just be the capital’s most underrated.

AO carries his children’s initials above the door, but Daniel Rogan is also putting his own name on Southampton’s dining future. Following a major refurbishment, the chef is in conversation with The Knife about family legacy, finding an identity beyond the Rogan surname, lessons from Marcus Wareing and why he wants young chefs to no longer feel they have to leave the city to succeed.

Chef Shaun Rankin has spent nearly two decades refining the art of British fine dining. Now back on home soil at Grantley Hall – and with a new cookbook capturing the journey – he reflects on memory, mastery and the Yorkshire terroir that shapes every dish on his Michelin starred menu.

After 16 years running kitchens across the Firmdale Hotel Group, Robin Read could have stayed exactly where he was. Instead, he walked away to open The Counter in Tunbridge Wells. In this candid conversation with The Knife, he reflects on Michelin starred mentors, the realities of opening a restaurant in today's climate, family influences, and why his biggest regret is not taking the leap sooner.

A former FX broker turned Michelin starred chef, Tom Tsappis has quietly transformed Killiecrankie House into one of Britain’s most compelling destination restaurants. After receiving its first Michelin star this year, he speaks to The Knife about Japanese influences on Scottish produce, building a 12-seat restaurant in the Highlands, why “forced formality” has no place in hospitality, and the relief of finally hearing Killiecrankie House called in Dublin…

Cape Town’s food scene is having a moment, and few cities right now blend world-class dining, dramatic landscapes and genuine personality quite like South Africa’s coastal capital. From the theatrical tasting menus of La Colombe and Salsify to oceanside luxury at The Twelve Apostles, long lunches at The Vineyard and the electric energy of The Pot Luck Club, these are the restaurants and hotels defining modern Cape Town dining right now.

From whimsical childhood-inspired dishes to the pursuit of flawless flavour, Executive Chef James Gaag opens up about the philosophy driving La Colombe’s world-renowned dining experience. In this conversation with The Knife, he discusses storytelling through food, lessons learned at Le Manoir aux Quat'Saisons, the evolution of La Colombe’s globally inspired cuisine, and why progression in the kitchen should never stop.