Michelin starred chef Akira Back is shaking up London’s dining scene with bold flavours, artistic plating, and a deeply personal culinary vision. From his iconic Tuna Pizza to the upcoming launch of Lilli by Akira Back, he blends Korean heritage with British ingredients to create dishes that surprise and delight. In this exclusive for The Knife, Back reveals how London’s diversity, sustainability focus, and fearless diners push him to innovate every plate.

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.

At The Farm at San Benito, Chef Rosemarie Pagcaliwagan blends ancient traditions and raw innovation to prove that plant-based food can be healing, exciting, and luxurious.

Chef Dave Wall on Britalian cooking, team loyalty, and how The Unruly Pig keeps raising the bar as the UK's top gastropub.

Michelin honed chef Ben Watson fuses French technique with Indian flair at The Golden Ball, redefining the modern British gastropub.

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.

Bold, soulful, and story-rich — how one chef from Majorca is rewriting London’s food narrative at the iconic Great Scotland Yard Hotel.

Chef Adam Simmonds’ Voyage in King’s Cross is London’s boldest fine-dining debut in years — pure, precise, and poetic.

From Michelin stars to mackerel ceviche — Chef Robert Thompson is reshaping the Isle of Wight one unforgettable dish at a time.

Adam Handling's new Covent Garden chocolate shop is pure cocoa theatre — 21 bonbons, 12 hot chocolates, and zero compromise.

From Düsseldorf to Sedbergh, Chef Nina Matsunaga blends Japanese, German and British flavours with a sustainable ethos at The Black Bull.

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.

Local scallops, Scottish truffles and a kitchen of two — Chef David Smith on simplicity and sustainability at The Dipping Lugger.

London’s love for omakase is growing, with diners seeking immersive, high-quality experiences. Learn why this Japanese tradition's booming.

Meet Twofold Spirits, where Michelin starred chef Tom Shepherd and his wife Charlotte bring bold flavours to the world of spirits.

Is Belfast the UK and Ireland’s most sustainable city? From net-zero hotels to eco-conscious dining, here’s why it just might be.

Discover Krakow’s culinary renaissance — from Michelin dining to bold street food. A foodie paradise awaits.

Zee Ahmed’s Raju Sauces is breaking food aisle boundaries with its South Asian-inspired flavours, bold branding and a big Ocado.com launch.

Tom Hamblet's bold eight-course tasting menu at The Avenue redefines fine dining with local ingredients, refined techniques and innovation.

From open-fire cooking to omakase excellence, KAJI is redefining fine dining in Manchester. Steven Smith talks fusion, flames & the future.