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.
The Wordrobe meets two Michelin star sushi master Kouji Kimura, dubbed the ‘father of aged sushi’ for his distinctive technique.
“Get cooking. The wonderful thing about food is that there’s just endless possibilities and always so much to learn.” The Wordrobe talks inspiration, favourite ingredients and must-try recipes with food writer and stylist Rosie Birkett.
The Wordrobe gets the dish on Andrew Sheridan, Executive Head Chef of Sosban in Wales and recent Great British Menu star.
The Wordrobe talks business ventures and pastry pursuits with Graham Hornigold of Smart Patisserie.
The Wordrobe talks motivational mouthfuls with world-class chef Nobu Matsuhisa.
The Wordobe talks simplicity, success and Scandinavian style with Harry Faddy of Aquavit London One of…
“Work hard, be humble and never stop!” The Wordrobe meets Michelin-starred chef Heinz Beck to chat advice bites and his latest restaurant, Beck at Brown’s.