The Wordrobe talks going it alone and the supreme importance of ingredients with Bruce Rennie of The Shore, Cornwall.
The Wordrobe talks career highlights, hospitality secrets and the power of fine dining with Italian-born Fabio Trabocchi.
Ahead of his six-week Story By The Sea residency at Carbis Bay in Cornwall, The Wordrobe talks sustainability and secrets to success with Tom Sellers.
“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
There’s just two weeks left until nominations close for the Basque Culinary World Prize, an annual award celebrating trailblazing chefs making an impact “beyond the kitchen”.
“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.
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.
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.