Tom Booton, Head Chef of Alyn Williams at The Westbury reveals his recipe for tender venison paired excellently with succulent flavours of autumn.
Northcote’s annual gastronomic dining series is returning this January and it’s set to be more delicious than ever with chefs such as Andrew Wong, Norbert Niederkofler and Marc Fosh set to attend.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
All vegan, all delicious. Make a batch of these sweet potato brownies with chickpea cookie dough and enjoy a healthy baked beauty. Or three.
An excellent starter course for any meal, this plate packs a palate punch both visually and in terms of taste.
This beef tenderloin dish from Andy McLeish is a real earthy delight, with vibrant butternut squash paired with beef, mushrooms and mild Treviso.
The Man Behind The Mountain? This January, join the team from Leed’s only Michelin-starred restaurant for a fantastic foodie experience in the French alps.
Adam Byatt serves this delicious venison loin recipe as a warm salad starter, but it could easily be scaled up to make a beautiful main course paired with mounds of creamy mashed potato.
“Be who you are, follow your envies and work very, very hard!” The Wordrobe meets internationally acclaimed chef Mauro Colagreco of Mirazur, France
This is a healthy take on the classic and so tasty. The nut base is addictive; if you have any spare, roll it into balls and eat them as energy snacks.
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…
Truffled heaven – Jun Tanaka’s orecchiette recipe combines French and Italian techniques for dazzling results.
Shay Cooper’s stunning chocolate fondant tartlet recipe has a hidden surprise at its core – a delicious hazelnut praline paste that melts as it cooks.
This unusual chocolate and coffee dessert from culinary magician Norbert Niederkofler is a true test of skill.
Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out. Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
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.
The firm flesh of bream in Nathan Outlaw’s recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas.