What does it take to lead one of Britain's most celebrated kitchens? L’Enclume Head Chef Alex Rothnie talks exclusively to The Knife about life behind three Michelin stars, the influence of Simon Rogan, the beauty of humble vegetables and why great cooking is as much about nurturing people as it is about perfecting plates.

After helping The Stafford earn a Michelin star, Simon Ulph made an unexpected move: leaving London for the Lake District. Now at the helm of Rowan at Rothay Manor, he talks to The Knife about family, Cumbria’s extraordinary produce, lessons from some of Britain’s best kitchens and why he’s "not cooking for guides".

"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.