“Simplicity done well is always best with food.” The Wordrobe chats the secrets to creating excellent dishes with chef Wolfe Conyngham.
From inspirations to favourite spring ingredients, we get up close and professional with Sam Moody, Michelin-starred chef of the Ballyfin hotel, Ireland.
“To me the meaning of hospitality is about being looked after. From the moment you walk through the front door to the moment you leave.”
The Wordrobe chats staying true to ingredients and team work with Darren Clemmit, Head Chef of The White Swan Inn, Yorkshire
With more than 15 years of experience of working in award-winning restaurants, Nick Deverell-Smith is a chef who shows no signs of slowing down.
The Wordrobe chats classical cooking and attitude with Dom Robinson, Chef Patron of The Blackbird in Berkshire.
“Just do it. Jump in head first.” The Wordrobe talks inspiration, advice and Taiwanese treats with Frank Yeung.
A chef who’s earned his merit – The Wordrobe gets the dish on Paul Merrett, chef proprietor of the Fox & Grapes in Wimbledon and frequent guest chef on Saturday Kitchen.
“Food with love.” We talk cooking philosophies with Bronte Aurell, food writer and co-founder of ScandiKitchen.
The Wordrobe chats brand building and breakfast with Ella Mills, founder of Deliciously Ella.
Have your cake and eat it too – The Wordrobe chats with Dominique Ansel, the chef behind the iconic Cronut® craze.
From pot washer to Executive Chef of one of London’s leading restaurants. The Wordrobe chats with Tom Cook, Executive Head Chef of Smith & Wollensky.
Chef, presenter, entrepreneur and author – The Wordrobe meets Anjum Anand to find out more about this gourmand girl boss.
The Wordrobe’s founder Sophie Ritchie gets up close and professional with Dayashankar Sharma, Head Chef at Grand Trunk Road.