“Work hard, get your basics straightened up and then try your own tricks when the time is right.” Recently awarded a second Michelin star, The Wordrobe gets up close and professional with Srijith Gopinathan.
We speak with Matthieu Hervé to find out more about his innovative approach to food and why he thinks a “traditional yet original!”cooking style is the secret to culinary success.
“It’s more than just creating beautiful pastries – it’s also about creating a real story…
We caught up with William Curley to find out what it takes to raise the ‘bar’ when it comes to conjuring edible magic
“Never give up on your dreams. Even when times are tough, stay dedicated, work harder and the results will follow.”
One of London’s top chefs, The Wordrobe talks perseverance, food trends and the importance of fresh ingredients with Akis Chaniotis, Head Chef of the Michelin-starred Pied a Terre.
We chat all things foodie with Alyn Williams, the Michelin-starred chef with the “meticulous, playful, serious & tasty” cooking style.
A sustainable chef with a ‘fresh, seasonal, clean’ cooking style, The Wordrobe interviews Aggi Sverrisson…
A chef who shows no sign of slowing down, The Wordrobe gets up close and professional with Adam Handling to talk new openings, inspiration and the importance of unfaltering work ethic.
“Cook for your customers and avoid being self-indulgent.” The Wordrobe meets James Mackenzie of The Pipe & Glass, the only restaurant to currently hold a Michelin star in East Yorkshire.
The Wordrobe talks ingredient obsession with Simon Rogan, the Michelin-starred chef of the iconic L’Enclume restaurant.
The Wordrobe gets the word on wellness with Rhiannon Lambert, leading Harley Street nutritionist and best-selling author.
Billy Boyter, chef patron at Fife’s Michelin-starred The Cellar in Anstruther tells Sophie Ritchie about why quality is key when it comes to putting a smile on foodies’ faces.
Eight of Europe’s best chefs share their food predictions for 2019.
The Wordrobe gets the dish on Phil Fanning, owner and Executive Chef of the prestigious Paris House in Bedfordshire.
The chef with the “simple, seasonal, full-flavoured” cooking style, The Wordrobe speaks with Ben Tish about his 20-year kitchen career, love for barbecues and tips for getting ahead in the culinary world.
Head down, work hard, travel as much as you can, always compare yourself, be humble and love food.” The Wordrobe meets Francesco Mazzei, the Italian chef with a trio of London restaurants under his belt.
We caught up with Steve Smith to talk favourite dishes, seasonal heroes and why being a tough self-critic is key to improvement..
The Wordrobe gets up close and professional with Tom Booton, Head Chef of the eponymous Alyn Williams at The Westbury restaurant.
“Be who you are, follow your envies and work very, very hard!” The Wordrobe meets internationally acclaimed chef Mauro Colagreco of Mirazur, France
The chef with the ‘exciting, enticing, enriching’ cooking style. The Wordrobe speaks with Paul Wedgwood, the man behind Wedgwood the Restaurant in Edinburgh.