From starting in kitchens at 13 to leading Rosina on Wandsworth Common, Will Bee has built his career on humility, hard work and an appetite to learn. He tells The Knife about life at Paul Ainsworth at No.6, leading 20-plus chefs at Lita, working with Adam Byatt and why learning to strip food back has become one of his biggest challenges yet.

Twelve years in Mayfair, three London restaurants and more than 30 years in professional kitchens. Executive Chef Marco Corsica reveals to The Knife what it really takes to keep Bocconcino relevant in London's ever-changing dining scene, from the importance of consistency and nurturing talent to rising costs, changing tastes and why some Italian classics should never be touched.

At just 26, Francesco Sarvonio is quietly redefining modern Italian cooking in London. At Casa Felicia in Queen’s Park, the Naples-born chef cooks with restraint, clarity and soul, where semolina and water become a statement, dry-aged fish is handled with reverence, and tradition is interpreted, not performed. Less noise, more identity. This is Italian food that listens.

Head Chef Somaia Hammad celebrates Nipotina’s first anniversary with A Feast for Friends, a soulful collaboration with chef and writer Nina Parker. She talks to The Knife about cooking with honesty, crafting dishes that inspire ‘scarpetta’ moments, and why generosity – not grandeur – is what truly defines great Italian food.

Chef Alessandro Bay blends Genoese roots, sustainability and innovation at Azzurra, redefining Italian seafood with a modern London flair.