“If I didn’t do this now, I’m not sure I ever would.” Chef Orry Shand speaks candidly to The Knife about opening his first independent restaurant, blending Scottish ingredients with Nordic inspiration, the lessons of Andrew Fairlie, and why Royal Deeside deserves a serious dining destination.

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