“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.
The Wordrobe’s editor Sophie Ritchie talks flour power with entrepreneur and baking connoisseur, Eric Kayser…
What does it take to become a gourmand girl boss? The Wordrobe chats French Nordic cuisine and keeping cool in the kitchen with Finnish-born Helena Puolakka, Executive Chef for Aster.
Get a taste of the gouda life – The Wordrobe meets MacKenzie Smith, creator of the globe’s biggest grilled cheese blog.
Above all, cook with the “Luxury of Simplicity.” The Wordrobe speaks with renowned Italian chef and former Junior MasterChef judge, Alessandro Borghese.
Have your cake and eat it too. The Wordrobe talks edible empires with Joakim Prat, award-winning pastry chef and founder of the ultra-chic Maitre Choux patisseries.
The Wordrobe gets up close and professional with Fabio Ciervo, the Italian chef striving for exceptional culinary experiences.
We get up close and professional with Valentine to find out more about his top cooking tips – as well as what inspired him to put down the paintbrush and pick up a spoon instead
“Being a chef is not about just doing a job, it is a passion.” The Wordrobe chats inspiration and culinary adventures with Eric Chavot.
The Wordrobe gets up close and professional with Judy Joo, Chef Patron of Jinjuu.
The Wordrobe gets up close and professional with chef Rishi Naleendra of Michelin-starred Cheek by Jowl.
The Wordrobe speaks with Giorgio Locatelli to find out about how he celebrated his Michelin star and why a hardworking attitude is essential to success.
We talk tipples and raising the bar for hospitality with Giovanni Spezziga, The Coral Room’s General Manager at the Bloomsbury hotel.
The Wordrobe chats the ‘luxury of simplicity’ with Christoph Bob, Head Chef of the newly Michelin-starred Il Refettorio restaurant on Amalfi’s idyllic coastline.
The Wordrobe talks inspiration, tradition and the importance of culinary passion with Omar Allibhoy, Head Chef and founder of Tapas Revolution.
The Wordrobe gets up close and professional with Ian Swainson, Head Chef of The Pass.
The Wordrobe chats with the Chef Director of Duck & Waffle and culinary entrepreneur Dan Doherty to find about more about what keeps him inspired – and why he can’t resist an Ox Cheek doughnut.
“Above all, question everything – which will help you develop your own style and authenticity with cooking.” The Wordrobe meets Pete Gray, Head Chef of the Michelin-starred Hind’s Head in Bray.
The Wordrobe chats why doing things differently can be key with Yogesh Datta, Chef Patron of one of London’s best Indian restaurants.
The Wordrobe chats tricks of the tipple trade with 31-year-old Sam Paget Steavenson, founder of The Rum Runner.