Pine’s Cal Byerley discusses cooking from the Northumberland landscape, rediscovering his creativity, finding inspiration in overlooked ingredients and why sustainability’s restrictions make the restaurant’s food more ambitious – not less.

“We’re a pub that happens to serve exceptional food.” Joe Walker has swapped fine dining and Europe’s fastest-growing food business for Britain’s high streets. In this conversation with The Knife, the new Executive Chef at Herts Pubs Company explains why nostalgia belongs on modern menus, why consistency matters more than ever, and how pubs can once again become the beating heart of their communities.

"I’m not really a fan of nostalgia and storytelling in restaurants." It’s not something you hear often from a Michelin starred chef. In this candid conversation, Chris Archer discusses rural ambition, the pressure of retaining a Michelin star, why warmth matters more than polish, and the philosophy that’s helped turn Pentonbridge Inn into one of Cumbria’s most compelling dining destinations.

He spent years avoiding the Sri Lankan Burgher side of his cooking. Now it’s the foundation of one of Britain’s most compelling new restaurants. In this exclusive interview with The Knife, Jack Lury talks about identity, lockdown reinvention, cooking entirely alone for 10 guests a night, and why Hastings – not London – became home to his quietly ambitious restaurant.

Born in Beirut during the Lebanese Civil War, Chef Jad Youssef learned that food could be both comfort and connection. In this exclusive interview with The Knife, the Lebnani founder discusses preserving generations-old family recipes, why Lebanese cuisine deserves recognition beyond the “Middle Eastern” label, and how simplicity, balance and hospitality remain at the heart of every dish he serves.

A former FX broker turned Michelin starred chef, Tom Tsappis has quietly transformed Killiecrankie House into one of Britain’s most compelling destination restaurants. After receiving its first Michelin star this year, he speaks to The Knife about Japanese influences on Scottish produce, building a 12-seat restaurant in the Highlands, why “forced formality” has no place in hospitality, and the relief of finally hearing Killiecrankie House called in Dublin…

From frying fish in his family’s Coventry chip shop to leading one of the Midlands’ most exciting kitchens, Leo Kattou’s journey has been anything but conventional. In this conversation with The Knife, The Bower House head chef opens up about Michelin pressure, rediscovering Cyprus, building healthy kitchen culture and why the true sound of a great restaurant isn’t silence…

From carving Herdwick sheep out of slate as a schoolboy to cooking them for kings, Ryan Blackburn’s story is inseparable from Cumbria itself. At the Old Stamp House and The Schelly, his menus are shaped by farmers, coastlines and centuries of food heritage. This is a chef letting ingredients – and the land they come from – do the talking

Peter McKenna has never lacked ambition, but his latest chapter may be the most personal yet. After closing The Gannet, the chef has re-emerged with Eleven Fifty Five – a stylish Finnieston bistro where aged Irish beef, leek vinaigrette and the buzz of a packed dining room matter more than ceremony. This is a story of reinvention, instinct and cooking without rulebooks.

“If I didn’t do this now, I’m not sure I ever would.” Chef Orry Shand speaks candidly to The Knife about opening his first independent restaurant, blending Scottish ingredients with Nordic inspiration, the lessons of Andrew Fairlie, and why Royal Deeside deserves a serious dining destination.

Chef Pankaj Sharma’s restaurant, Syah in Udaipur is built on a simple idea: the future of Indian cooking lies in its roots. From camel milk cheese and wild jujube to collaborations with local farmers and artisans, Sharma explains to The Knife how hyper-local ingredients and cultural storytelling are shaping one of India’s most thoughtful tasting menu experiences.

Chef Allister Barsby has quietly built one of Britain’s most exciting restaurants at Hide and Fox in Saltwood. In this interview with The Knife, the two-Michelin star chef discusses seasonality, the influence of mentor Michael Caines, building tasting menus that evolve with the seasons, and why exceptional dining can flourish far beyond the big cities.

Executive Chef Leo Tanyag of MA/NA in Mayfair sits down with The Knife to talk about the philosophy of mana, the quiet power of Japanese technique and why rice might be the most important ingredient on the menu. From Hamachi Onigiri to perfectly balanced cocktails, he reveals how food, atmosphere and energy will come together in one of London’s most anticipated restaurant openings.

Thirteen years, one Michelin star and a new chapter underway. At Angler, Craig Johnston is refining one of London’s most respected seafood kitchens with a lighter touch, sharper identity and unwavering focus on British produce. We sit down with the Roux Scholar and MasterChef: The Professionals winner to talk precision, progression and the future of modern seafood dining.

At Edinburgh’s intimate Michelin starred Condita, Chef Tyler King is crafting tasting menus built on Scotland’s exceptional produce, bold flavours and a larder rich in ferments and preserves. In this conversation with The Knife, he reveals how unexpected flavour pairings, global techniques and close chef-to-guest interaction shape one of the city’s most distinctive dining experiences.

At Rogan & Co, Tom Reeves is championing a style of cooking that’s confident, ingredient-led and quietly precise. Drawing on produce from Simon Rogan’s farm just down the road, the Michelin starred chef shares how simplicity, preservation and a deep respect for flavour shape the menu, and why the dishes that look the most understated often take the most work.

Newly crowned Chef of the Year, Ayesha Kalaji opens up about identity, imposter syndrome, Jordanian heritage and the Glastonbury community behind Queen of Cups. Honest, funny and fiercely personal, this is a chef at the height of her powers, still surprised by the spotlight, but utterly certain of her voice.

From Patrick Guilbaud to Pollen Street Social and back home to Dublin, Library Street's Kevin Burke reflects on building a restaurant rooted in pure flavour, team culture and a city he says is "seriously cool". With The Knife, Kevin talks about Michelin pressure, coddle cravings, and why stripping a dish back is often the hardest – and most rewarding – move.

Chef Daniel Watkins is rethinking tofu at Holy Carrot. In collaboration with organic Japanese brand Clearspring, he’s created a limited-edition Koji Flatbread that showcases the ingredient’s creamy texture and versatility. In this interview with The Knife, Watkins talks traceability, technique and why tofu’s future in modern plant-based cooking is only just beginning.

After a decade abroad, Kevin O’Donnell returned to Dublin from 2 Michelin starred Kadeau to open Comet with his wife, Laura. In this candid interview with The Knife, he talks about creative risk, Bastible’s backing, the pressure of early Michelin hype, homesickness in an airport departure lounge, and why sometimes the most beautiful thing in the kitchen is simply peeling carrots.