Powered by passion, Liam Dillon is the award-winning chef-owner of The Boatfield in Staffordshire with a love for hospitality and seasonal ingredients. The Wordrobe talks inspiration, lockdown and the balancing act of 2020.
Andrew Sheridan shares his recipe for a decadent apple rice pudding, a dish you might recognise from BBC Two’s Great British Menu.
Ideal for a simple lunch, Nathan Outlaw’s prawn, chilli and potato salad is bound to ‘bowl’ you over.
Every Thursday in April, join Chef Tristan Welch of Parker’s Tavern restaurant in Cambridge as he hosts virtual cooking classes via Instagram.
Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
Fish & chips but not like you know it – try this tasty vegetarian take on a classic.
This rye tart is perfect for plonking in the middle of the table. Just make…
Bring a tropical twist to lazy weekend breakfasts with these roasted pineapple pancakes.
Head to St Ives in Cornwall for a delectable few days of dining courtesy of MasterChef: The Professionals winner Stu Deeley and Carbis Bay Hotel & Estate
Dining news flash! Grasmere’s The Forest Side has announced Paul Leonard as its new head chef, following the departure of Kevin Tickle this summer.
Serving up a bucketful of options for the sea foodies, editor Sophie Ritchie visits Bucket in the heart of trendy Westbourne Grove.
Join four of the UK’s most talented chefs for a night of pure gourmet opulence in aid of Hospitality Action this November.
Add a little flair at dessert time with James Martin’s spiced chocolate and nut tart.
Gill Meller’s seared venison dish is a mouth-watering work of art.
This is porridge as it should be: creamy and brimming with the flavour of apples, cinnamon and nuts.
Celebrate London Cocktail Week (4 – 13 October) with a beautifully boozy bake.
Lucky Californians are in for a treat this November as award-winning chef Michael Mina brings a taste of Oahu straight to San Francisco for a night of one-off dining.
Join The Retreat at Blue Lagoon in Iceland for a night of unforgettable Champagne-filled enchantment this October.
David Everitt-Matthias’ roasted partridge, blood purée and baby parsnips with woodruff is an autumnal winner…
Monica Galetti’s partridge with red wine, poached pears & chestnut crumble is a shining example of how game can be just as delicate as other meats.