From Michelin starred precision to Bristol neighbourhood cool, chef Zak Hitchman has built something special with OTHER. In this candid conversation, he talks to The Knife about swapping tasting menus for toasted doughnuts, why small is sustainable, and how doing things differently became his new creative freedom.

Head Chef Somaia Hammad celebrates Nipotina’s first anniversary with A Feast for Friends, a soulful collaboration with chef and writer Nina Parker. She talks to The Knife about cooking with honesty, crafting dishes that inspire ‘scarpetta’ moments, and why generosity – not grandeur – is what truly defines great Italian food.

At Shwen Shwen in Sevenoaks, chef Maria Bradford is redefining what fine dining looks like. Her Afro-fusion menu celebrates the depth, intelligence and elegance of Sierra Leonean cuisine, – from moringa desserts to fiery pepe chicken – served with warmth, pride and precision. This is heritage reimagined for a new generation.

At Laugarás Lagoon on Iceland’s Golden Circle, Gísli Matt opens Ylja – a hyper-local, geothermal-powered restaurant rooted in warmth, community and the wild character of Laugarás. From greenhouse-grown tomatoes to arctic char that shifts with the seasons, Gísli unveils a new chapter for Icelandic dining where nature, flavour and place become one.

From cedar plank salmon to one of London’s best margaritas, Jake Finn’s Cinder is setting neighbourhood dining alight with its bold, flame-driven menus. In this conversation with The Knife, Finn shares the story behind his cult Belsize Park and St John’s Wood restaurants, his rooftop kitchen garden, and why fire is the soul of his cooking.

Two decades after starting out as a commis, Paul Green has returned to The Three Chimneys, now as Head Chef. Drawing on years under mentors like Martin Wishart and Michael Smith, he’s crafting dishes that honour Skye’s legendary shellfish, sustainable sourcing and simplicity over showmanship. This is a story of coming home, and of a restaurant deeply rooted in place.

At Hiraeth in Cardiff, chefs Lewis Dwyer and Andy Aston are building something heartfelt – part Japanese precision, part Welsh soul. From late-night menu ideas to home-grown produce and a vibe that’s pure Cardiff, the duo talk roots, rituals and redefining what modern Welsh dining looks like today in this exclusive interview with The Knife.

Five years on from opening in the eye of lockdown, Smoke & Salt has become one of South London’s most thoughtful neighbourhood restaurants. Chef Remi Williams reflects on memory-driven cooking, sustainability without slogans, and why “the ingredient always leads.”

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.

At Six Rooftop, Chef Greg Lambert is turning memories into menus. From seaside picnics to plant-based pasta perfection, Lambert’s dishes are as nostalgic as they are refined. In conversation with The Knife, Lambert talks storytelling, seasonality, and why his rooftop restaurant in Gateshead is more than just a pretty view – it's his culinary home.

Chef Mike Reid brings heritage and modern flair together at Liverpool Street Chop House & Tavern. In this exclusive Q&A with The Knife, he reveals how Victorian tradition, sustainable sourcing and playful twists are reshaping British hospitality for 2025.

At Dinings SW3, Executive Chef Masaki Sugisaki is rethinking the way we eat fish. In this exclusive interview with The Knife, he shares the story behind his Gill to Tail series, explains why he spends time on boats with fishermen, and how serving just 12 diners a time can help create a wider movement in sustainable seafood.

From Highland croft produce to Valrhona-stuffed croissants, Emily Black is rewriting the pastry rulebook at her Crieff bakery, Ems & Co. In this interview with The Knife, she talks Cromlix discipline, foraging inspiration, and the future of Scottish pastry.

After eight years at HIDE, Josh Angus has stepped up as Chef Director, leading three kitchens and 70 chefs across London. In this exclusive Knife Q&A, he shares how he’s making the role his own, from reinventing signature dishes to keeping London’s “best breakfast” at Michelin-starred standards.

At Edinbane Lodge on Skye, Calum Montgomery does more than cook – he forges stories from scallops, mutton, and sea air. In this exclusive interview for The Knife, the Chef of the Year shares how local legends, late-night lobster allocations and a “hot minger” shaped his culinary path. This is modern Scottish fine dining, rooted in heritage and fuelled by Skye’s wildest ingredients.

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.

What happens when a Michelin starred chef ditches ego, shortens the working week, and serves nothing but seasonal tasting menus in a 400-year-old pub? You get Ancient Shepherds – Mark Poynton’s radical new restaurant outside Cambridge. In this exclusive from The Knife, the newly crowned Norfolk Chef of the Year talks sustainability, mentorship, and the bold future of British hospitality.

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.

Michelin starred but far from traditional, Kray Treadwell is rewriting the rules of Birmingham’s dining scene. At 670 Grams, his rebellious tasting menus mix fast food references with fine-dining precision, served in a no-frills, high-energy space. In this raw and honest conversation with The Knife, he talks growing pains, why Michelin stars are losing meaning, and how fatherhood changed his cooking forever.

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.