Simon Rogan is swapping L’Enclume for the festival field at Big Feastival over the August Bank Holiday. Ahead of his appearance at The Big Kitchen, he talks to The Knife about 900kg of cabbage, the festival dish he’d create, raiding Our Farm for camping supplies, supporting Tom Barnes and where you’ll find him once he’s officially off the clock.

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.

At Rogan & Co, Tom Reeves is championing a style of cooking that’s confident, ingredient-led and quietly precise. Drawing on produce from Simon Rogan’s farm just down the road, the Michelin starred chef shares how simplicity, preservation and a deep respect for flavour shape the menu, and why the dishes that look the most understated often take the most work.

Chef Mark McCabe went from studying music to earning a Michelin Green Star and representing Scotland on Great British Menu. In this interview, he opens up about sustainability, storytelling through food, and finding harmony between global flavours and local produce at Henrock.

Discover how Cumbria's natural bounty, local talent, and thriving tourism have made it a Michelin-starred culinary hotspot.