The Wordrobe talks ingredient obsession with Simon Rogan, the Michelin-starred chef of the iconic L’Enclume restaurant.
“Be who you are, follow your envies and work very, very hard!” The Wordrobe meets internationally acclaimed chef Mauro Colagreco of Mirazur, France
The Wordrobe talks business ventures and pastry pursuits with Graham Hornigold of Smart Patisserie.
What does it take to become a gourmand girl boss? The Wordrobe chats French Nordic cuisine and keeping cool in the kitchen with Finnish-born Helena Puolakka, Executive Chef for Aster.
Get a taste of the gouda life – The Wordrobe meets MacKenzie Smith, creator of the globe’s biggest grilled cheese blog.
Above all, cook with the “Luxury of Simplicity.” The Wordrobe speaks with renowned Italian chef and former Junior MasterChef judge, Alessandro Borghese.
“Being a chef is not about just doing a job, it is a passion.” The Wordrobe chats inspiration and culinary adventures with Eric Chavot.
The Wordrobe gets up close and professional with Judy Joo, Chef Patron of Jinjuu.
We talk tipples and raising the bar for hospitality with Giovanni Spezziga, The Coral Room’s General Manager at the Bloomsbury hotel.
The Wordrobe chats the ‘luxury of simplicity’ with Christoph Bob, Head Chef of the newly Michelin-starred Il Refettorio restaurant on Amalfi’s idyllic coastline.
The Wordrobe talks inspiration, tradition and the importance of culinary passion with Omar Allibhoy, Head Chef and founder of Tapas Revolution.
The Wordrobe gets up close and professional with Ian Swainson, Head Chef of The Pass.
“Above all, question everything – which will help you develop your own style and authenticity with cooking.” The Wordrobe meets Pete Gray, Head Chef of the Michelin-starred Hind’s Head in Bray.
The Wordrobe chats why doing things differently can be key with Yogesh Datta, Chef Patron of one of London’s best Indian restaurants.
The Wordrobe chats tricks of the tipple trade with 31-year-old Sam Paget Steavenson, founder of The Rum Runner.
“Simplicity done well is always best with food.” The Wordrobe chats the secrets to creating excellent dishes with chef Wolfe Conyngham.
From inspirations to favourite spring ingredients, we get up close and professional with Sam Moody, Michelin-starred chef of the Ballyfin hotel, Ireland.
“To me the meaning of hospitality is about being looked after. From the moment you walk through the front door to the moment you leave.”
The Wordrobe chats staying true to ingredients and team work with Darren Clemmit, Head Chef of The White Swan Inn, Yorkshire
With more than 15 years of experience of working in award-winning restaurants, Nick Deverell-Smith is a chef who shows no signs of slowing down.