Swiss Butter lands in London with its one-dish sensation — steak, sauce and queues for hours. What’s behind the craze? The Knife finds out.

London’s love for omakase is growing, with diners seeking immersive, high-quality experiences. Learn why this Japanese tradition's booming.

Discover how Wenjun Xiang blends tradition, innovation, and storytelling to bring Northern Chinese cuisine to life at Xi Home in London

Chef Alessandro Bay blends Genoese roots, sustainability and innovation at Azzurra, redefining Italian seafood with a modern London flair.

Emily Roux redefines indulgence at Caractère, blending bold flavours, playful desserts, and modern flair with Roux family mastery.

Is Greek cuisine the new culinary darling of London? From humble tavernas to luxe dining, discover the Greek food wave captivating the city.

From bold Northern flavours to visual masterpieces, Chef Leung Kwok-wa’s dim sum redefines tradition for a global audience.

From Punjabi roots to television stardom, Dipna Anand shares her journey of tradition, innovation, and bringing bold flavours to the world.

Join us as Voyage's Adam Simmonds reveals the artistry, discipline, and inspiration behind every dish in The Knife’s exclusive interview.

From Brick Lane to Covent Garden, Niaz Caan blends Calcutta’s heritage with modern flair, creating a bold, award-winning dining experience.

From childhood memories of crème caramel to founding Tapas Revolution, Omar Allibhoy's mission is to spread authentic Spanish cuisine.

Meet Neuza Leal, Executive Chef at Bar Douro, as she shares her journey, inspirations, and passion for Portuguese gastronomy in London.

Rising chefs from top restaurants launch their own ventures, blending tradition with innovation to redefine dining in London and Surrey.

From shed to success: Tim Wilson, founder of Ginger Pig, on rare breeds, famed sausage rolls, and his journey from Nottinghamshire to London

"It's always the roast served in a big Yorkie. I love that it works in a delicious bowl full of flavour, and then you can eat the bowl."

The 'Power Hour' has revived the business lunch with speedy, gourmet meals and wine, perfect for the modern professional.

Soji Hiraide brings Kanpai Classic to Soho. Discover the journey, challenges, and what's in store for the UK’s first taste of premium wagyu.

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