What happens when the chef gets as close to the soil as the stove? Our Farm Head Chef Liam Fitzpatrick talks to The Knife about cooking with nature, transforming harvest gluts into restaurant staples, his case for Britain’s underrated cabbage and the surprising fermented ingredient now used instead of lemon juice.

"Nature should always dictate the menu." Restaurant Isca Executive Chef Jack Hazell joins The Knife to discuss cooking with the equinoxes, why British produce deserves centre stage, the challenge of letting nature lead the menu, and how ingredients growing just outside the kitchen are shaping one of Sussex's most exciting new restaurant openings.

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.