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.

Ruben Aguilar Bel and Gabriella Fogarasi, the husband-and-wife team behind Bellota, share their journey from international kitchens to opening a unique Chef’s Table in Bury St. Edmunds. With Ruben’s reverence for local produce and Gabriella’s seasonal, light desserts, Bellota offers more than just a meal – it’s a shared experience. Discover the story behind their new restaurant and the philosophy that drives their culinary vision.

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.⁠

From spa sanctuaries to destination dining, Northern Ireland’s Galgorm Collection is setting a new standard in luxury hospitality. Discover how this award-winning group – spanning countryside retreats, historic inns and standout city restaurants – is redefining what it means to eat, stay and unwind in style across the region.

At Michelin Green Star restaurant Le Jardin Secret in Provence, chef Benoit Witz skips the menu and lets the garden decide. In this exclusive Q&A for The Knife, Witz shares how cooking from instinct, memory and place is his quiet rebellion against trend-led fine dining—and why the most nourishing meals aren’t designed to impress, but to connect.

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.

Michelin starred chef Akira Back is shaking up London’s dining scene with bold flavours, artistic plating, and a deeply personal culinary vision. From his iconic Tuna Pizza to the upcoming launch of Lilli by Akira Back, he blends Korean heritage with British ingredients to create dishes that surprise and delight. In this exclusive for The Knife, Back reveals how London’s diversity, sustainability focus, and fearless diners push him to innovate every plate.

At The Farm at San Benito, Chef Rosemarie Pagcaliwagan blends ancient traditions and raw innovation to prove that plant-based food can be healing, exciting, and luxurious.

Chef Dave Wall on Britalian cooking, team loyalty, and how The Unruly Pig keeps raising the bar as the UK's top gastropub.

Bold, soulful, and story-rich — how one chef from Majorca is rewriting London’s food narrative at the iconic Great Scotland Yard Hotel.

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.

Local scallops, Scottish truffles and a kitchen of two — Chef David Smith on simplicity and sustainability at The Dipping Lugger.

Meet Twofold Spirits, where Michelin starred chef Tom Shepherd and his wife Charlotte bring bold flavours to the world of spirits.

From open-fire cooking to omakase excellence, KAJI is redefining fine dining in Manchester. Steven Smith talks fusion, flames & the future.

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

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.

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