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 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 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.

From Düsseldorf to Sedbergh, Chef Nina Matsunaga blends Japanese, German and British flavours with a sustainable ethos at The Black Bull.

Local scallops, Scottish truffles and a kitchen of two — Chef David Smith on simplicity and sustainability at The Dipping Lugger.

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.