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.

Discover how the UK’s rising "bistropubs" are redefining pub dining as we know it — where classic comfort meets refined cuisine.

Meet Michelin’s first-ever starred twins. Ivan & Sergey Berezutsky redefine Russian cuisine with innovation, sustainability & bold flavours.

When disaster strikes, world-class chefs step in. Discover how Chefs Sans Frontières is rebuilding lives – one meal at a time.

Meet Raymond Ma, the innovator behind "Crystal Sushi", redefining Japanese cuisine in London with bold creativity.

Discover how Wenjun Xiang blends tradition, innovation, and storytelling to bring Northern Chinese cuisine to life at Xi Home in London

From runways to restaurants: How luxury fashion houses like Louis Vuitton are redefining lifestyle through culinary artistry

How does a Michelin starred chef stay inspired after 30 years? Luke Tipping reveals all to simplicity, mentorship, and culinary reinvention.

Chef Alessandro Bay blends Genoese roots, sustainability and innovation at Azzurra, redefining Italian seafood with a modern London flair.

Discover how The View Hotel is putting Agadir on the culinary map thanks to its gastronomic gems.

How does a restaurant redefine itself every two months while ensuring every plate is a masterpiece? Chef Steven Edwards reveals all.

From royals to Michelin stars, Rhug Estate blends tradition and sustainability. Lord Newborough shares his vision for organic farming.