Tandoori grills, seaside seafood and teppanyaki worth watching: at The Westin Turtle Bay, the next meal is a happy distraction. The Knife explores the Mauritius resort’s five restaurants, meets the names behind the cooking and discovers how a chef’s garden and Mauritian culinary workshops bring guests closer to the island’s flavours.

Hilton London Metropole is home to 1,100 bedrooms, five kitchens and a brigade of 54 chefs. For the latest ‘Check In, Dine Out’, The Knife heads behind the scenes with Executive Chef Paul Bates, discovering how one of London’s biggest hotel culinary operations feeds up to 2,000 guests while Bow Bar and Tyburn Kitchen give visitors plenty of reason to stay for dinner.

What can an Italian chef learn about tomato sauce in Mauritius? For Luca Gallo, learning never stops. Maradiva’s new Executive Chef talks to The Knife about coconut heart, spaghetti with an island twist, and why luxury on the plate starts with keeping things simple.

Forget the postcard clichés. From artisan sourdough and open-fire feasts to historic inns, reimagined pubs and destination restaurants, the North Cotswolds has a food scene worth travelling for. The Knife discovers five places putting flavour firmly on the map.

Discover SAUCE at The Painswick, where new Head Chef Kian Puerta-Terron is bringing fresh energy to Cotswolds dining. From inventive stuffed padrón peppers to an exceptional steamed halibut, The Knife checks in for a taste of his seasonal British cooking with a twist.

For the latest instalment of 'Check In, Dine Out', The Knife heads to Marylebone and Hyatt Regency London – The Churchill. From Mediterranean cooking over the Josper grill at The Montagu Kitchen to Riviera-inspired cocktails and private picnics in Portman Square, this is a London hotel putting food and drink firmly at the heart of the stay.

The Knife launches its new 'Check In, Dine Out' series at Monkey Island Estate, a private retreat on the Thames where modern British dining takes centre stage. From hand-dived scallops and riverside Champagne to afternoon tea beneath historic frescoes and charcuterie enjoyed aboard a private boat, this is a hotel with plenty of reasons to arrive hungry.

From running out of food at an East London pop-up to building a Michelin starred restaurant and international hospitality group, Dave Pynt has never been interested in making Burnt Ends "fancier". He talk to The Knife about signature dishes, brewing beer in Singapore, barbecue in the Maldives, a possible London return, and why sometimes the smartest thing a chef can do is leave a great dish alone.

What does five-star dining look like in 2026? For Heiko Riebandt, it isn't caviar, truffles or unnecessary theatre. The Great Southern Killarney's Director of Culinary tells The Knife about putting Kerry's remarkable produce centre stage, bringing a 170-year-old hotel into a new era and why the best luxury can sometimes be surprisingly simple.

From Naples to the Algarve via Sydney, Barcelona and the Caribbean, Andrea Ciuccio has built a career across some of the world's great food destinations. In this exclusive interview with The Knife, the W Algarve Executive Chef discusses "a cuisine of memory", seasonal Portuguese produce, why hotel dining must raise its game, and the one dish every guest should order.

England's oldest hotel isn't living in the past. At The Old Bell in Malmesbury, more than 800 years of history meet bold interiors, two AA Rosette dining, garden-led British cooking and one of the Cotswolds' most characterful escapes. We explore why this historic hotel deserves a place on every food lover's travel list.

Liverpool Street is no longer just somewhere to rush through. From Michelin starred cooking and standout steakhouses to exceptional sushi and some of London's most exciting new restaurant openings, this part of the City has quietly become one of the capital's best dining destinations. Here's where to eat around Liverpool Street right now.

To celebrate its 200th anniversary, Old Pulteney has unveiled the oldest whisky in its history: a remarkable 50 Year Old, alongside a new 30 Year Old expression. The Knife travelled to Wick for an unforgettable two-day journey through Scotland's Maritime Malt, discovering why the sea, the people and 200 years of patience are present in every remarkable sip.

Hammersmith is quietly becoming one of London’s most exciting seafood destinations. From iconic Thames-side institutions and oyster-led pub terraces to sustainable British seafood restaurants and Mediterranean-inspired cellar dining, West London’s riverside neighbourhood is redefining what seafood dining in the capital can look like. Here’s where to book now.

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.

Often called the capital of the Cotswolds, Cirencester is known for its Roman history and honey-coloured streets — but its food scene deserves just as much attention. From farm-to-fork dining in Cirencester Park to Neapolitan pizza, artisan cafés and historic coaching inns, discover the restaurants helping shape this charming Cotswolds town.

Chef Pankaj Sharma’s restaurant, Syah in Udaipur is built on a simple idea: the future of Indian cooking lies in its roots. From camel milk cheese and wild jujube to collaborations with local farmers and artisans, Sharma explains to The Knife how hyper-local ingredients and cultural storytelling are shaping one of India’s most thoughtful tasting menu experiences.

Oxford may be famous for its academics and architecture, but beyond the historic colleges lies a quietly thriving food scene. From Michelin starred countryside pubs and vibrant Japanese kitchens to artisan bakeries and cult burger joints, The Knife explores the restaurants shaping Oxford’s modern culinary identity today.

From clay pots and banana leaves to live-fire cooking classes in Saint Lucia, Chef Nigel Mitchel’s journey is rooted in observation, intuition, and island produce. In this interview, he talks Caribbean vegan traditions, ancestral ingredients like breadfruit and dasheen, sustainable cooking at Ladera, and why cooking with love still matters more than trends.

For Ryan Cole, success isn’t trophies or rankings, it’s a full restaurant, a growing team and ingredients treated with respect. From catching his own fish to reshaping the meaning of a historic Cape Town landmark, the Executive Chef of Salsify is redefining what modern fine dining can stand for. In this conversation with The Knife, Cole reflects on seasonality, simplicity, inclusivity and why true confidence in cooking is knowing what to leave off the plate.