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
“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.
We chat all things foodie with Alyn Williams, the Michelin-starred chef with the “meticulous, playful, serious & tasty” cooking style.
“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.
The Wordrobe gets the dish on Phil Fanning, owner and Executive Chef of the prestigious Paris House in Bedfordshire.
The chef with the “simple, seasonal, full-flavoured” cooking style, The Wordrobe speaks with Ben Tish about his 20-year kitchen career, love for barbecues and tips for getting ahead in the culinary world.
Head down, work hard, travel as much as you can, always compare yourself, be humble and love food.” The Wordrobe meets Francesco Mazzei, the Italian chef with a trio of London restaurants under his belt.
We caught up with Steve Smith to talk favourite dishes, seasonal heroes and why being a tough self-critic is key to improvement..
The Wordrobe gets up close and professional with Tom Booton, Head Chef of the eponymous Alyn Williams at The Westbury restaurant.
“Be who you are, follow your envies and work very, very hard!” The Wordrobe meets internationally acclaimed chef Mauro Colagreco of Mirazur, France
The chef with the ‘exciting, enticing, enriching’ cooking style. The Wordrobe speaks with Paul Wedgwood, the man behind Wedgwood the Restaurant in Edinburgh.
The Wordrobe meets two Michelin star sushi master Kouji Kimura, dubbed the ‘father of aged sushi’ for his distinctive technique.
“Get cooking. The wonderful thing about food is that there’s just endless possibilities and always so much to learn.” The Wordrobe talks inspiration, favourite ingredients and must-try recipes with food writer and stylist Rosie Birkett.
The Wordrobe gets the dish on Andrew Sheridan, Executive Head Chef of Sosban in Wales and recent Great British Menu star.
The Wordrobe talks business ventures and pastry pursuits with Graham Hornigold of Smart Patisserie.
The Wordrobe talks motivational mouthfuls with world-class chef Nobu Matsuhisa.
What does it take to become a gourmand girl boss? The Wordrobe chats French Nordic cuisine and keeping cool in the kitchen with Finnish-born Helena Puolakka, Executive Chef for Aster.