Seven top chefs will be cooking up a storm to support the important charity work of Adopt a School this June – and you’re invited.
Edible art – Chui Lee Luk’s lobster siam is a complex dish that’s worth taking your time over.
Icelandic chef Agnar Sverrisson serves up a refreshing blood orange with a moreish coconut sorbet.
Editor Sophie Ritchie tries lunch at Café Forty One, the Queensway venue giving a vegan revamp to classic patisseries.
Emma Blunt indulges with an evening of sleek Italian feasting at Bocconcino in Mayfair.
James Morton recreates a childhood classic with this Scottish fried-mackerel dish.
“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.
Join an impressive lineup of celebrity chefs including Phil Howard, Clare Smyth and Adam Byatt for two special charity dinners in Cumbria this February.
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.