At Gravetye Manor, Roux Scholar Martin Carabott transforms seasonal British produce into fine dining poetry. From garden beets with Oscietra caviar to deer cooked over juniper, his cooking celebrates balance, precision, and flavour born of time and place. The Knife sits down with the Gravetye chef redefining what it means to cook in season.

Michelin Green Star chef Mark McHugo isn’t just cooking with the seasons, he’s rewriting the rules of sustainable dining. From dock seed bread and fig leaf sorbet to gin-infused with wild meadowsweet, Chapters in Hay-on-Wye is as inventive as it is rooted in the land. In this exclusive conversation, he shares his kitchen philosophy, foraging favourites, and what’s next for one of Britain’s greenest restaurants.

No menu, no imports, no ego – just a chef, a regenerative farm, and a deep obsession with how a county truly tastes. At Wild Shropshire, James Sherwin is pioneering “ultra-terroir” dining with local eggs, garlic from down the lane, and vinegars that rival citrus. The Knife sat down with the Michelin Green star chef to talk ferments, flavour memory, and why pineapple weed might just be the new mango.

At Seasonality in Maidenhead, Chef Patron Wesley Smalley is proving that refined cooking doesn't need theatrics – just great ingredients, a biodynamic farm, and a clear sense of purpose. From parsnip ice cream to a 15-year-old fondant that never leaves the menu, this is a quietly confident take on modern British dining.

From Michelin stars to forest feasts, Luke Holder is cooking with purpose. In this bold and thoughtful interview, the HH&Co chef reveals why fire is the future, why provenance matters more than perfection, and why the best chefs today need to lead with both instinct and integrity.

Michelin starred and mountain-framed, The Cottage in the Wood is making serious culinary waves in Cumbria. We spoke to chef-owner Jack Bond about foraging for flavour, cooking without mains water, and why the Lake District changed his entire food philosophy.⁠

At The Great Bustard in Wiltshire, hyper-local sourcing meets wood-fired finesse. Led by Brighton-born chef Jordan Taylor, with his Michelin pedigree, the pub-restaurant blends bold, seasonal flavours with a deep respect for land and produce. From foraged ferments to estate-reared venison burgers, every dish has a story – and every ingredient earns its place.

Chef Mark McCabe went from studying music to earning a Michelin Green Star and representing Scotland on Great British Menu. In this interview, he opens up about sustainability, storytelling through food, and finding harmony between global flavours and local produce at Henrock.

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.

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

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

Chef Aaron Patterson of Hambleton Hall discusses his Michelin star legacy, shares his love for foraging and pays homage to his mentors.