From 14-cover precision at Solstice to sun-lit Mediterranean plates high above London, Kenny Atkinson is entering a new chapter. In this interview, the Michelin starred chef talks identity, sourcing, pacing, leadership and what changes (and what doesn’t) when you take a deeply personal cooking style from Newcastle to the capital.

Five years on from opening in the eye of lockdown, Smoke & Salt has become one of South London’s most thoughtful neighbourhood restaurants. Chef Remi Williams reflects on memory-driven cooking, sustainability without slogans, and why “the ingredient always leads.”