Jaw-dropping and gut-busting, this Dobos Torte cake from pastry expert Claire Clark is a delight for the senses.
The Wordrobe gets the dish on Phil Fanning, owner and Executive Chef of the prestigious Paris House in Bedfordshire.
Rebecca Wilcock takes a tastebud trip to Greyhound Cafe, the fun Fitzrovia restaurant bringing a dose of Bangkok to London.
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.
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
Michelin-starred mouthfuls, outstanding entertainment and historic palatial decor – enjoy a night of Italian splendour at the upcoming Ballo Tiepolo in Venice.
Good tagliata should be as rare as you can bear and positively dripping with juices.…
From chic stocking fillers to gourmet gadgetry, spoil someone rotten with The Wordrobe’s luxury Christmas gift guide.
Le Cordon Bleu trained cook and baker, Linda Collister’s rich brownies are studded with juicy raspberries, crunchy nuts and white chocolate pieces – conjuring a triple chocolate treat that’s perfect for a little naughty decadence.
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
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.
The Wordrobe’s editor Sophie Ritchie indulges with a meal at The Coal Shed, the Tower Bridge restaurant serving up coal-fired creations.
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.
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.
Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
Scandinavia has the art of ‘hygge’ – cosy comfort – down pat. Get a taste with Trina Hahnemann’s warming supper.