Chef Shaun Rankin has spent nearly two decades refining the art of British fine dining. Now back on home soil at Grantley Hall – and with a new cookbook capturing the journey – he reflects on memory, mastery and the Yorkshire terroir that shapes every dish on his Michelin starred menu.

Pine’s Cal Byerley discusses cooking from the Northumberland landscape, rediscovering his creativity, finding inspiration in overlooked ingredients and why sustainability’s restrictions make the restaurant’s food more ambitious – not less.

A former FX broker turned Michelin starred chef, Tom Tsappis has quietly transformed Killiecrankie House into one of Britain’s most compelling destination restaurants. After receiving its first Michelin star this year, he speaks to The Knife about Japanese influences on Scottish produce, building a 12-seat restaurant in the Highlands, why “forced formality” has no place in hospitality, and the relief of finally hearing Killiecrankie House called in Dublin…

A former roadside pub. A four-year transformation. And a chef no longer interested in cooking for ego. In this candid conversation with The Knife, Michelin starred chef Dom Chapman reveals why The Jack O’Newbury could become Berkshire’s most exciting new dining destination, blending British classics, sustainability, relaxed hospitality and a genuine sense of community in one ambitious new opening.