At the UK’s highest Chef’s Table, James Goodyear channels nature, Nordic restraint and the legacy of Gordon Ramsay into one extraordinary experience. From his Warwickshire roots to the sky-high kitchen of Restaurant Gordon Ramsay High, the Executive Head Chef reveals to The Knife how foraging, simplicity and performance-driven dining are shaping the next evolution of modern British gastronomy.

After eight years at HIDE, Josh Angus has stepped up as Chef Director, leading three kitchens and 70 chefs across London. In this exclusive Knife Q&A, he shares how he’s making the role his own, from reinventing signature dishes to keeping London’s “best breakfast” at Michelin-starred standards.

Upscale Greek dining is no longer the preserve of Mayfair. Stratford’s HERA is rewriting the script with refined sharing plates, bold cocktails and a wine list worthy of Olympus. From feta saganaki drizzled in lemon honey to seafood orzo brimming with prawns and clams, HERA is leading a new wave of modern Greek restaurants across London.

Tucked away in Kensington, Zuaya is a Latin American escape with bold, seductive flavours, unforgettable cocktails, and a jungle-chic interior to match. Behind it all? Twin brothers Arian and Alberto Zandi – visionaries of London’s new dining vanguard. From slow-roasted lamb tacos to sake-spiked cocktails, this is food that feels like an escape. And Zuaya is just the beginning…

Michelin stars, skyline views, and a six-course story told across Paris, London and Istanbul. The Peninsula’s Three Chefs, Three Feasts series is a celebration of food, memory and place — and it’s coming to London and Istanbul this autumn.

Emily Roux redefines indulgence at Caractère, blending bold flavours, playful desserts, and modern flair with Roux family mastery.