The Wordrobe gets the dish on Phil Fanning, owner and Executive Chef of the prestigious Paris House in Bedfordshire.
All aboard! Experience Asia in delicious style with Eastern & Oriental Express’ new delectable culinary dining series.
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.
Bursting with fresh flavour and crunch, Peter Gordon shares the recipe for roast parsnips and celeriac, with smoky apple compote, haloumi and pistachios.
Taking place in March 2019, join Massimo Bottura, the man behind the world’s current number one restaurant for a special one-off feast at Le Grand Bellevue in Gstaad, Switzerland.
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
Good tagliata should be as rare as you can bear and positively dripping with juices.…
Trine Hahnemann serves up a taste of Copenhagen with these fluffy cardamom buns.
Michelin-starred chef Nathan Outlaw’s sticky toffee pudding is comfort food at its most indulgent
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.
Simple, but extraordinary. Chef Massimo Bottura conjures edible magic using basic ingredients.
Fish at its finest – this smoked trout is bursting with freshness.
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.
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.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.