Dreamy dining awaits. Aman Venice has announced the appointment of globally-acclaimed 3 Michelin starred chef, Norbert Niederkofler, as its Consultant Chef.
The Wordrobe’s editor Sophie Ritchie talks the importance of maximum effort and exploring culinary creativity with Michelin chef Alfredo Russo, Head Chef at The Franklin Restaurant by Alfredo Russo.
London chef Tom Cenci shares his autumnal recipe for baked celeriac with mushroom broth and parmesan truffled breadcrumbs.
The Wordrobe meets chef Tom Cenci to find out more about his new venture Loyal Tavern, cooking good, honest food and why it’s important to never look back.
The Wordrobe gets up close and professional with Bernhard Mayer, Executive Chef of The Sloane Club in Chelsea.
Hold onto your forks! The Best Chef Awards 2019 have been announced at a special gala evening in Barcelona, with winners including Björn Frantzén, Joan Roca, and Daniel Watkins
This autumn, whip up a feast with Liam Dillon’s delicious duo of autumnal recipes (and find out what keeps him inspired with our five minute chef session)
A chef that’s always striving for better, The Wordrobe meets with Dan Moon, The Gainsborough Bath Spa’s Head Chef to talk sustainable produce, eating with our eyes and kitchen inspirations.
One of Scotland’s most respected chefs, The Wordrobe meets Stevie McLaughlin, Head Chef at Restaurant Andrew Fairlie.
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.