A chef that’s always striving for better, The Wordrobe meets with Dan Moon, The Gainsborough Bath Spa’s Head Chef to talk sustainable produce, eating with our eyes and kitchen inspirations.
Inhale, exhale. Get ready to sit back, switch off and regain control of your mindfulness with 34 Mayfair’s new event series.
Swiss bliss. Editor Sophie Ritchie shares how to spend a scenic summer weekend in Villars-sur-Ollon near Lake Geneva.
Have your cake and eat it too. From the city’s most indulgent spreads to vegan delights, here’s where to find London’s best afternoon tea week experiences.
Hone your cooking skills in one of the world’s most beautiful destinations thanks to Michelin-starred chef Andrea Berton’s upcoming Maldives masterclasses.
Nuno Mendes’ aubergine and courgette piso rolls are a bite of Portugese culture, wrapped up in a fluffy sweet potato roll.
Luke Nguyen’s soft rice paper rolls with prawns and pork are perfect for a tastebud trip to Vietnam, minus the jet lag.
Bottomless booze, contemporary tunes and enough pancake toppings for a weekend-long sugar high – Sophie Ritchie plates up at W London to try The Perception’s stylish Saturday Frosé Brunch.
We speak with Matthieu Hervé to find out more about his innovative approach to food and why he thinks a “traditional yet original!”cooking style is the secret to culinary success.
“It’s more than just creating beautiful pastries – it’s also about creating a real story…
Emily Kydd’s roasted vegetable pesto rice is packed full of vitamins and fresh flavours. The nutty pesto adds the perfect finish, creating a lusciously healthy recipe.
Dale Pinnock’s tuna carpaccio with orange dressing is a great little starter for a summer’s day.
This stunning and professional-looking cheesecake is surprisingly simple to replicate.
Bursting with heat, Martin Boetz’s grilled cuttlefish and pomelo salad is a citrusy explosion of fresh herbs and chili, complimented well by the caramelised sweetness of the cuttlefish.
We caught up with William Curley to find out what it takes to raise the ‘bar’ when it comes to conjuring edible magic
Craving something sweet? Daniel Wilson’s mandarin crème brûlée has all the answers.
Serve up a storm with James Martin’s tender spiced duck breast with umeboshi sauce and steamed bok choi.
This is a simple dish, but it’s the umeboshi plums that make it – sour to taste, they cut through the fat in the duck. They are available online but can also be bought in some supermarkets.
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.