Hilton London Metropole is home to 1,100 bedrooms, five kitchens and a brigade of 54 chefs. For the latest ‘Check In, Dine Out’, The Knife heads behind the scenes with Executive Chef Paul Bates, discovering how one of London’s biggest hotel culinary operations feeds up to 2,000 guests while Bow Bar and Tyburn Kitchen give visitors plenty of reason to stay for dinner.

Thirteen years, one Michelin star and a new chapter underway. At Angler, Craig Johnston is refining one of London’s most respected seafood kitchens with a lighter touch, sharper identity and unwavering focus on British produce. We sit down with the Roux Scholar and MasterChef: The Professionals winner to talk precision, progression and the future of modern seafood dining.

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.”