At Gravetye Manor, Roux Scholar Martin Carabott transforms seasonal British produce into fine dining poetry. From garden beets with Oscietra caviar to deer cooked over juniper, his cooking celebrates balance, precision, and flavour born of time and place. The Knife sits down with the Gravetye chef redefining what it means to cook in season.

No menu, no imports, no ego – just a chef, a regenerative farm, and a deep obsession with how a county truly tastes. At Wild Shropshire, James Sherwin is pioneering “ultra-terroir” dining with local eggs, garlic from down the lane, and vinegars that rival citrus. The Knife sat down with the Michelin Green star chef to talk ferments, flavour memory, and why pineapple weed might just be the new mango.

At Seasonality in Maidenhead, Chef Patron Wesley Smalley is proving that refined cooking doesn't need theatrics – just great ingredients, a biodynamic farm, and a clear sense of purpose. From parsnip ice cream to a 15-year-old fondant that never leaves the menu, this is a quietly confident take on modern British dining.