The Wordrobe talks going it alone and the supreme importance of ingredients with Bruce Rennie of The Shore, Cornwall.
The Wordrobe talks career highlights, hospitality secrets and the power of fine dining with Italian-born Fabio Trabocchi.
Looking for the best things to try in London this summer?
Whet your appetite with The Wordrobe’s gourmet guide to the city’s coolest new happenings.
From secret terraces and stylish new restaurants to the best of the brunches, fill your diary (and stomach) with our top 25.
If you enjoy your burgers with a kick, this spicy potato burger is a must-bite.
Fish at its finest – this smoked trout is bursting with freshness.
Join a number of the UK and beyond’s top chefs for DEVour At The Devonshire Arms, a six-day dining event filled with gourmet dishes in North Yorkshire this November
This September, savour the flavours of Ireland thanks to this exciting two-night experience with Clodagh McKenna onboard the lavish Belmond Grand Hibernian.
Dale Pinnock’s sesame soy salmon with vegetables and coconut rice is an Asian-fusion dish with serious filling power.
Ahead of his six-week Story By The Sea residency at Carbis Bay in Cornwall, The Wordrobe talks sustainability and secrets to success with Tom Sellers.
Ino Kuvacic’s split-style tuna is a mouth-wateringly modern take on a very old Croatian recipe.
Shut your eyes, and you’ll feel like you’re dining right by Croatia’s azure waters.
Taking place in the sun-soaked surrounds of Grenada, Mount Cinnamon Resort & Beach Club is teaming up with Will Torrent for an exciting gourmet extravaganza.
Opening this October, Simon Rogan’s latest Lake District restaurant will feature a menu filled with natural dishes that pay homage to the surrounding scenery.
Luke Nguyen’s soft rice paper rolls with prawns and pork are perfect for a tastebud trip to Vietnam, minus the jet lag.
“Work hard, get your basics straightened up and then try your own tricks when the time is right.” Recently awarded a second Michelin star, The Wordrobe gets up close and professional with Srijith Gopinathan.
These ice cream pops from Linda Lomelino are almost like eating chocolate pudding on a stick.
Simple, but extraordinary. Chef Massimo Bottura conjures edible magic using basic ingredients.
This raw trevally salad with pomegranate is refreshing, simple and speedy. Let the devouring begin.
Join Michelin chef Tom Sellers as he heads to the Cornish coast for a six-week residency with a sustainable twist this August.
James Martin’s toffee ice cream cones are a fun and interesting way to turn tuiles into a creatively tempting dessert.
Editor Sophie Ritchie heads to Notting Hill for a relaxing night of ‘Hansom’ cuisine at sunshine-soaked Pomona’s.