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 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.
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.
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.
“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
“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.