From tending chickens and picking wild garlic in Gloucestershire to The Ritz, Allegra and now Constance, Charlie Crote’s career has come full circle around great British produce. He talks to The Knife about seasonality, reinventing the classics, working with Adam Byatt and why a Baked Alaska can still create a little bit of magic.

Michelin starred chef Luke Selby is heading to North Wales to become Chef Partner at Palé Hall Hotel. Launching in early 2026, the partnership will see him reinvent the hotel’s dining scene, oversee its historic Bryntirion Inn, and champion Welsh produce and talent in a bold bid to place North Wales on the international culinary map.