Dig your fork into the flavours of Italy with Fern Green’s Prosciutto, chilli, eggs and rocket. This fiery creation is ideal for breakfast with bite.
A foodie tale of New York – celebrity chef Judy Joo shares her five favourite New York bites.
Billy Boyter, chef patron at Fife’s Michelin-starred The Cellar in Anstruther tells Sophie Ritchie about why quality is key when it comes to putting a smile on foodies’ faces.
The Wordrobe gets the dish on Phil Fanning, owner and Executive Chef of the prestigious Paris House in Bedfordshire.
Phil Fanning, Executive Chef of the exquisite Paris House restaurant shares his recipe for roast chicken with chestnut bisque, wild mushroom and delicate crème fraîche.
This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
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.
Good tagliata should be as rare as you can bear and positively dripping with juices.…
The Wordrobe’s editor Sophie Ritchie indulges with a meal at The Coal Shed, the Tower Bridge restaurant serving up coal-fired creations.
Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
Louise Gillespie visits Baluchi at Lalit London for a lesson in Pan-Indian perfection.
The Wordrobe’s Editor Sophie Ritchie takes a tastebud trip to France in the centre of the Scottish capital.
Helen Wilcock satisfies her sweet tooth with a decadent evening spent devouring Sanderson’s special National Chocolate Week menu.