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.
The Wordrobe gets up close and professional with Mathew Carver, founder of cheese conveyor belt restaurant Pick & Cheese.
The Wordrobe meets Chris Craven of SuperYachtsMonaco to talk luxury gallivants, chefs at sea and the world’s most incredible charter experiences.
Putting organic produce at the core of his cooking, The Wordrobe talks eating natural and keeping it simple with Stephane Gortina, Executive Chef of The Legian Seminyak in Bali.
We caught up with William Curley to find out what it takes to raise the ‘bar’ when it comes to conjuring edible magic
We chat all things foodie with Alyn Williams, the Michelin-starred chef with the “meticulous, playful, serious & tasty” cooking style.
The Wordrobe picks the brains of four world-class hoteliers and travel CEOs to find out exactly where the experts like to escape to…