What does five-star dining look like in 2026? For Heiko Riebandt, it isn't caviar, truffles or unnecessary theatre. The Great Southern Killarney's Director of Culinary tells The Knife about putting Kerry's remarkable produce centre stage, bringing a 170-year-old hotel into a new era and why the best luxury can sometimes be surprisingly simple.

From Patrick Guilbaud to Pollen Street Social and back home to Dublin, Library Street's Kevin Burke reflects on building a restaurant rooted in pure flavour, team culture and a city he says is "seriously cool". With The Knife, Kevin talks about Michelin pressure, coddle cravings, and why stripping a dish back is often the hardest – and most rewarding – move.

After a decade abroad, Kevin O’Donnell returned to Dublin from 2 Michelin starred Kadeau to open Comet with his wife, Laura. In this candid interview with The Knife, he talks about creative risk, Bastible’s backing, the pressure of early Michelin hype, homesickness in an airport departure lounge, and why sometimes the most beautiful thing in the kitchen is simply peeling carrots.

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.