Whether it’s learning from a master chocolatier or dining with chef Massimo Bottura, book your flight to Switzerland to experience one of Le Grand Bellevue’s decadent new winter happenings.
Award-winning DJs and drool-worthy dining awaits. This autumn, join Sexy Fish for a brand new event series filled with unforgettable edible enchantment until late.
Ideal for a cold wintery night, James Martin’s ice cream with whisky toffee sauce & toasted marshmallows is all kinds of deliciousness.
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.
Grab the skis and head to Austria for a series of enchanting alpine dinners with Michelin chef Tom Aikens at the Severin*s hotel in Lech
Egg and smoked fish complement each other perfectly, especially when packaged up as a crisp, golden Scotch egg.
Simple and super. This pasta with roasted tomatoes, chilli & garlic is perfect for a speedy taste of Tuscany.
Forget the dreary weather and fill your boots instead with The Wordrobe’s guide to what’s on London.
Join the renowned Gleneagles hotel in Scotland for an exciting new dining series featuring four of the UK’s rising culinary stars.
James Martin shares his decadent winter dessert – cinnamon madeleines that pair perfectly with a addictive spiced caramel sauce.
London chef Tom Cenci shares his autumnal recipe for baked celeriac with mushroom broth and parmesan truffled breadcrumbs.
How deep is your love? Open your eyes to a whole new world of deep dish and dig into Japes’ plethora of pizzas, says Helen Wilco.
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.
Go on, you know you’re itching for a bite of James Martin’s southern-fried buttermilk chicken with tomato and sweetcorn salsa.
Channel your inner hygge with these simple potato waffles, decked with traditional creme fraiche, onion, roe and dill.
Taking place this October, book a flight to Japan for the unique opportunity to learn more about true, authentic wagyu beef and the individuals behind it.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Join a number of internationally-renowned chefs for a two-day symposium on the future of food this October.
Gill Meller’s seared venison dish is a mouth-watering work of art.