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.

Behind the marble columns of a former Lloyds Bank in St James’s, one of Asia’s most decorated Chinese restaurant groups is quietly rewriting the rules of fine dining. Imperial Treasure isn’t just a name – it’s a promise. We explore the story behind Alfred Leung’s global vision, and why his London flagship deserves your full attention.

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.

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.⁠

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.

Chef Adam Simmonds’ Voyage in King’s Cross is London’s boldest fine-dining debut in years — pure, precise, and poetic.

From Düsseldorf to Sedbergh, Chef Nina Matsunaga blends Japanese, German and British flavours with a sustainable ethos at The Black Bull.