Joe Stark is redefining the drinks programme at Wild Shropshire with low-intervention wines, foraged ingredients, and zero-waste house ferments. From English fruit wines to award-winning alcohol-free pairings, he tells The Knife why the best drinks don’t mimic – they tell their own story.

What happens when a Michelin starred chef ditches ego, shortens the working week, and serves nothing but seasonal tasting menus in a 400-year-old pub? You get Ancient Shepherds – Mark Poynton’s radical new restaurant outside Cambridge. In this exclusive from The Knife, the newly crowned Norfolk Chef of the Year talks sustainability, mentorship, and the bold future of British hospitality.

Michelin starred but far from traditional, Kray Treadwell is rewriting the rules of Birmingham’s dining scene. At 670 Grams, his rebellious tasting menus mix fast food references with fine-dining precision, served in a no-frills, high-energy space. In this raw and honest conversation with The Knife, he talks growing pains, why Michelin stars are losing meaning, and how fatherhood changed his cooking forever.

Ruben Aguilar Bel and Gabriella Fogarasi, the husband-and-wife team behind Bellota, share their journey from international kitchens to opening a unique Chef’s Table in Bury St. Edmunds. With Ruben’s reverence for local produce and Gabriella’s seasonal, light desserts, Bellota offers more than just a meal – it’s a shared experience. Discover the story behind their new restaurant and the philosophy that drives their culinary vision.

Tom Hamblet's bold eight-course tasting menu at The Avenue redefines fine dining with local ingredients, refined techniques and innovation.

How does a restaurant redefine itself every two months while ensuring every plate is a masterpiece? Chef Steven Edwards reveals all.