“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.
“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.