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.

Best known for his influence on London’s dining scene through Blacklock, Hawksmoor, Turner & George, Meatopia and more, Richard H. Turner has made butchery cool again. He is the fire-starting chef behind Britain’s meat renaissance, where flame, fat, and flavour reign supreme. In this exclusive conversation with The Knife, Turner talks steak secrets, whole-animal ethics, and why British meat deserves a bold spotlight.