This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
Taking place in March 2019, join Massimo Bottura, the man behind the world’s current number one restaurant for a special one-off feast at Le Grand Bellevue in Gstaad, Switzerland.
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.
In Finding Fire, Lennox Hastie reveals how he learnt the language of cooking with red hot flames.
The Wordrobe’s Editor Sophie Ritchie checks into Pennyhill Park for a countryside stay filled with charm and culinary enchantment.
The Wordrobe pays a visit to the Swiss hotspot to find out why it boasts such celebrity clientele magnetism – and finds gourmet opulence galore
Scenic, splendid and serene. The Wordrobe’s Editor Sophie Ritchie indulges with an opulent visit to Villa La Massa, the five-star Italian hotel offering gourmet grandeur.
Forget the beach and try a stay at Alaska’s newest adventure paradise instead.
The Wordrobe have teamed up with 100 Wardour Street in Soho to treat one lucky reader and a friend to a three-course dinner with wine and fabulous live entertainment.
The Wordrobe’s Feature Writer Justine O’Connell enjoys a night of mouth-watering musical magic at 100 Wardour Street in Soho.
The Wordrobe’s Sophie Ritchie enjoys a weekend of avant-garde relaxation with a gourmet stay at Conrad Algarve.
A gastronomic extravaganza will be taking place in the Netherlands this summer – and you’re invited.
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.
If you love gourmet pub grub, you’ll love our delicious competition with The Windmill in Mayfair.
From exciting new openings to delectable tasting menus and fashion talks and plenty more, here’s what’s taking place in London and beyond this May.
This recipe is dedicated to all those bags of bulk-bought carrots that are eagerly awaiting their use.
Experience the finest in culinary innovation as four visionary chefs host exclusive evenings with Lord’s Dining Club in Marylebone.
The Wordrobe chats why doing things differently can be key with Yogesh Datta, Chef Patron of one of London’s best Indian restaurants.
“Simplicity done well is always best with food.” The Wordrobe chats the secrets to creating excellent dishes with chef Wolfe Conyngham.
Pretty in pink – and easy to devour.