From mouth-watering menus and fun workouts to chic coctails and unmissable events, here’s the Wordrobe’s pick of the best things to try in London this spring.
A chef who shows no sign of slowing down, The Wordrobe gets up close and professional with Adam Handling to talk new openings, inspiration and the importance of unfaltering work ethic.
Featuring legendary chefs and luxury surrounds, this upcoming dinner series is set to offer a culinary calendar filled with gourmet enchantment.
Michelin-starred chef Paul Ainsworth will be heading to Bray for a night filled with foodie delights.
This is Justin North’s version of a seafood civet, full of the strong salty taste of the ocean.
Murray Wilson, Head Chef of Muro at Rudding Park hotel shares his recipe for a tender John Dory delight.
Indulge with a three-day wine and food extravaganza taking place at the outstanding Four Seasons Resort Maui this March.
“Cook for your customers and avoid being self-indulgent.” The Wordrobe meets James Mackenzie of The Pipe & Glass, the only restaurant to currently hold a Michelin star in East Yorkshire.
Use the freshest, best-grade fish fillet you can buy – this is a light, delicate dish that relies on the quality of its ingredients.
The Wordrobe talks ingredient obsession with Simon Rogan, the Michelin-starred chef of the iconic L’Enclume restaurant.
Gill Meller’s seared venison dish is a mouth-watering work of art.
Changes are brewing in the fine dining world. The World’s 50 Best Restaurants have announced a series of changes for their voting system in a bid to improve diversity within the awards.
Mark Best shares his recipe for a dreamy venison tenderloin with beetroot and cocoa, and peanut and vanilla crumble,
Features Reporter Rebecca Wilcock swaps her passport for a plate when she samples the flavours of Italy at Brera Riverside in Canary Wharf.
These juicy tacos bring vibrancy to even the dreariest of days.
A bit fancy, but this is a dish to show off with.
This black bean mocha mousse cake is light, luscious and packed full of nutritiousness goodness.
In this Nordic dessert, cardamom goes beautifully with velvety ganache and crunchy meringue.
Put your green thumb to good use with this reviving bowl of fresh goodness.
Visually, this is a truly beautiful dish – impressive to serve when you are entertaining, but deceptively easy to make.