Mexican food in London isn’t having a fleeting moment, it’s coming of age. From street food stalls and cult taco joints to mezcal tasting rooms and Day of the Dead feasts, the capital is finally engaging with Mexican cuisine on its own terms. This is a story of confidence, culture and community, where authenticity gives way to creativity, ritual and regional depth – and London learns how to listen.

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.

Macellaio RC has joined forces with Lake District Farmers in a landmark partnership that brings English pasture and Italian craft together on the plate. From Heritage beef to Herdwick lamb, this new collaboration focuses on the "how" behind every cut, celebrating ethical farming, terroir-driven cooking and a future of truly sustainable dining.

From cedar plank salmon to one of London’s best margaritas, Jake Finn’s Cinder is setting neighbourhood dining alight with its bold, flame-driven menus. In this conversation with The Knife, Finn shares the story behind his cult Belsize Park and St John’s Wood restaurants, his rooftop kitchen garden, and why fire is the soul of his cooking.

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.”

Chelsea’s newest Mediterranean restaurant has arrived, and it’s steeped in myth. At KORA, Executive Head Chef Sasha Ziverts reimagines coastal dining through the story of Persephone, balancing bold fire-cooked flavours, seasonal British produce and Mediterranean soul. The Knife explores a sun-drenched sanctuary of slow pleasures and modern elegance at Beaufort House in Chelsea.

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.

Chef Mike Reid brings heritage and modern flair together at Liverpool Street Chop House & Tavern. In this exclusive Q&A with The Knife, he reveals how Victorian tradition, sustainable sourcing and playful twists are reshaping British hospitality for 2025.

Fire, flavour and Ubuntu: Vivat Bacchus is rewriting the London dining script with braai boards, rolling biltong bars, and beef-dripping candles. This isn’t just a meal, it’s a theatrical, flame-grilled celebration of South African soul. From shared platters to nostalgic desserts, every bite tells a story. Forget fine dining, this is together dining.

Paris-born and full of Latin soul, Tigermilk has landed in London – and it’s not here to play it safe. This vibrant new opening on Charing Cross Road serves chipotle-marinated T-bone steaks, rocoto-glazed lamb shoulder, strawberry ceviche, and tableside guac with tequila to match. Expect bold interiors, wild flavours, and cocktails that don’t quit. It’s loud, generous, and full of life.

Potato on pizza? Three kinds of prawns? Truffled hazelnuts? Doughnation in Covent Garden is serving thin-crust pizzas with big flavour, bold toppings, and a social mission baked into every slice. Tucked inside the historic 3 Henrietta Street building, it’s artisan craft meets playful flair – this is Central London’s cleverest slice.