Phil Fanning, Executive Chef of the exquisite Paris House restaurant shares his recipe for roast chicken with chestnut bisque, wild mushroom and delicate crème fraîche.
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.
Fine dining lovers, forks this way please. This February, the five-star Rockliffe Hall in Darlington is set to host its inaugural Festival of Food – a week-long event featuring Andrew Pern, Mark Greenaway, James Mackenzie and Mark Jordan
Celebrity chefs, master mixologists and a 95 metre superyacht – this week, Miami is set to play host to a party unlike no other.
A wood-fired oven is the key to getting this dish perfect, but you’ll get a pretty good result if you cook it on a pizza stone in a red-hot oven.
Shake up your usual Sunday roast routine with the gamey flavours of this roasted rack of venison.
Trine Hahnemann shares her recipe for a moreish monkfish dish with silky butter and spices.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
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.
Ideal for tradition with a twist, chef Bryn Williams shares his secrets to these mini meringue mince pies.
In this comforting hake recipe, two big flavours are brought together, the sage and the mushrooms, but they complement the fish very well.
Packed with multiple textures, you’ll love biting into the tender meatballs and chickpeas in this curry, covered in the mildly spiced sauce.
All vegan, all delicious. Make a batch of these sweet potato brownies with chickpea cookie dough and enjoy a healthy baked beauty. Or three.
“Be who you are, follow your envies and work very, very hard!” The Wordrobe meets internationally acclaimed chef Mauro Colagreco of Mirazur, France
Helen Wilcock satisfies her sweet tooth with a decadent evening spent devouring Sanderson’s special National Chocolate Week menu.
Embark upon a luxury adventure this autumn with The Wordrobe’s pick of the five best…
Andrew Sheridan shares his recipe for a decadent apple rice pudding, a dish you might recognise from BBC Two’s Great British Menu.