Michelin starred Lumiere is Cheltenham’s worst-kept secret in the best possible way: a tiny dining room with huge intent, powered by a 3.5-acre garden, beehives and a four-day week. Co-owners Helen & Jon Howe talk to The Knife about ankle-break recovery, why honey madeleines tell a bigger story, mentoring tomorrow’s chefs – and how a Tequila Slammer became fine dining’s most joyful palate cleanser.

Michelin Green Star chef Mark McHugo isn’t just cooking with the seasons, he’s rewriting the rules of sustainable dining. From dock seed bread and fig leaf sorbet to gin-infused with wild meadowsweet, Chapters in Hay-on-Wye is as inventive as it is rooted in the land. In this exclusive conversation, he shares his kitchen philosophy, foraging favourites, and what’s next for one of Britain’s greenest restaurants.

From smoked cod doughnuts to vodka-infused whey, Dean Parker’s menu at Celentano’s in Glasgow is a masterclass in zero-waste, big-flavour cooking. As the restaurant celebrates its fourth birthday, we speak to the chef-patron about fermentation, foraging, Italian roots, and why breakfast might just be his favourite dish of all.

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.

From Michelin stars to forest feasts, Luke Holder is cooking with purpose. In this bold and thoughtful interview, the HH&Co chef reveals why fire is the future, why provenance matters more than perfection, and why the best chefs today need to lead with both instinct and integrity.

At Michelin Green Star restaurant Le Jardin Secret in Provence, chef Benoit Witz skips the menu and lets the garden decide. In this exclusive Q&A for The Knife, Witz shares how cooking from instinct, memory and place is his quiet rebellion against trend-led fine dining—and why the most nourishing meals aren’t designed to impress, but to connect.

At The Great Bustard in Wiltshire, hyper-local sourcing meets wood-fired finesse. Led by Brighton-born chef Jordan Taylor, with his Michelin pedigree, the pub-restaurant blends bold, seasonal flavours with a deep respect for land and produce. From foraged ferments to estate-reared venison burgers, every dish has a story – and every ingredient earns its place.

Adam Handling's new Covent Garden chocolate shop is pure cocoa theatre — 21 bonbons, 12 hot chocolates, and zero compromise.

Is Belfast the UK and Ireland’s most sustainable city? From net-zero hotels to eco-conscious dining, here’s why it just might be.

From royals to Michelin stars, Rhug Estate blends tradition and sustainability. Lord Newborough shares his vision for organic farming.

Chef Simon Hulstone on sustainability, family, and 18 years of Michelin excellence at The Elephant. Discover his philosophy in The Knife.

Chef Tomasso Arrigoni blends Ligurian and Piedmontese flavours, championing sustainability with bold yet simple dishes honouring tradition.

Exploring wood-fire cooking: Should more restaurants adopt this sustainable method to reduce their carbon footprint and enhance flavour?