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.

Once the gold standard of British dining, French cuisine shaped London’s restaurant scene through the 80s before quietly falling out of fashion. Today, it’s back, not as haute dining, but as relaxed, bistro-led cooking built on flavour, technique and pleasure. From the Roux brothers and Koffmann to today’s revival, this is the story of French food’s return.

From reviving a 17th-century village pub to earning a Michelin star, Kevin Tickle has built Heft as an extension of Cumbria itself. In this interview with The Knife, he talks about being "hefted" to the land, sourcing with integrity, the power of food communities over competition, and why the Lake District’s dining scene continues to go from strength to strength.

Mexican food in London isn’t having a fleeting moment, it’s coming of age. From street food stalls and cult taco joints to mezcal tasting rooms and Day of the Dead feasts, the capital is finally engaging with Mexican cuisine on its own terms. This is a story of confidence, culture and community, where authenticity gives way to creativity, ritual and regional depth – and London learns how to listen.

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.

From 14-cover precision at Solstice to sun-lit Mediterranean plates high above London, Kenny Atkinson is entering a new chapter. In this interview, the Michelin starred chef talks identity, sourcing, pacing, leadership and what changes (and what doesn’t) when you take a deeply personal cooking style from Newcastle to the capital.

Mallory Court has always been elegant, but in 2025, it feels newly assured. With the opening of Stu Deeley’s modern British restaurant, The Warwick, the Warwickshire hotel enters a confident new chapter defined by seasonality, craft and quiet excellence. From kitchen-garden produce to nostalgic desserts done properly, this is why Mallory Court is crowned The Knife’s Hotel of the Year.

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.

After stepping away from the industry following the closure of Amethyst, Carlo Scotto’s return is one of the most powerful stories in modern British dining. With BEAR, his 14-seat counter restaurant in Beaconsfield, Scotto strips fine dining back to instinct, memory and landscape, cooking guided by foraging, travel and restraint. This is not a comeback built on noise, but on purpose. Carlo Scotto is The Knife’s Chef of the Year 2025.

Top UK sommelier Tom Fahey is rewriting everything you think you know about rosé. From oaked, Pinot-like bottles to aged, funky and crimson-dark styles, his immersive tastings at The Terrace are turning Ventnor into a wine destination. We talk myths, island food pairings and why wine really does taste better by the sea.

Join The Knife as we explore how HungryPanda is rewriting the rules of international expansion for Chinese brands, one delivery (and one dinner table) at a time.

ALTA in Kingly Court brings Basque fire cooking, sharp technique and London’s best new grill menu. Led by El Bulli alumnus Rob Roy Cameron, the restaurant blends Northern Spanish traditions with the British larder (think cecina with coffee, blistered squid in Vizcaína sauce and an 850g ribeye cooked over the open flame). Soho’s hottest new opening? Without question, and now officially The Knife's Restaurant of the Year 2025.

From Michelin starred precision to Bristol neighbourhood cool, chef Zak Hitchman has built something special with OTHER. In this candid conversation, he talks to The Knife about swapping tasting menus for toasted doughnuts, why small is sustainable, and how doing things differently became his new creative freedom.

Head Chef Somaia Hammad celebrates Nipotina’s first anniversary with A Feast for Friends, a soulful collaboration with chef and writer Nina Parker. She talks to The Knife about cooking with honesty, crafting dishes that inspire ‘scarpetta’ moments, and why generosity – not grandeur – is what truly defines great Italian food.

At Shwen Shwen in Sevenoaks, chef Maria Bradford is redefining what fine dining looks like. Her Afro-fusion menu celebrates the depth, intelligence and elegance of Sierra Leonean cuisine, – from moringa desserts to fiery pepe chicken – served with warmth, pride and precision. This is heritage reimagined for a new generation.

While the UK high street falters, Auntie Anne’s is thriving. In this exclusive interview with The Knife, Managing Director Max Burton explains how the iconic pretzel brand is tapping into cultural trends, rolling out innovative formats and embracing smart franchising to power a bold new era of growth, with 100 UK stores now firmly in sight.

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.

At Laugarás Lagoon on Iceland’s Golden Circle, Gísli Matt opens Ylja – a hyper-local, geothermal-powered restaurant rooted in warmth, community and the wild character of Laugarás. From greenhouse-grown tomatoes to arctic char that shifts with the seasons, Gísli unveils a new chapter for Icelandic dining where nature, flavour and place become one.

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.

Forget predictable tagines. At Le Trou au Mur, owner James Wix has redefined Moroccan dining by sourcing recipes straight from his team’s family kitchens. The result? A soulful, one-of-a-kind menu.