Head down, work hard, travel as much as you can, always compare yourself, be humble and love food.” The Wordrobe meets Francesco Mazzei, the Italian chef with a trio of London restaurants under his belt.
The Wordrobe gets up close and professional with Tom Booton, Head Chef of the eponymous Alyn Williams at The Westbury restaurant.
The Wordrobe gets the dish on Andrew Sheridan, Executive Head Chef of Sosban in Wales and recent Great British Menu star.
Above all, cook with the “Luxury of Simplicity.” The Wordrobe speaks with renowned Italian chef and former Junior MasterChef judge, Alessandro Borghese.
The Wordrobe speaks with Giorgio Locatelli to find out about how he celebrated his Michelin star and why a hardworking attitude is essential to success.
The Wordrobe gets up close and professional with Ian Swainson, Head Chef of The Pass.
“Simplicity done well is always best with food.” The Wordrobe chats the secrets to creating excellent dishes with chef Wolfe Conyngham.
“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
The Wordrobe chats classical cooking and attitude with Dom Robinson, Chef Patron of The Blackbird in Berkshire.
“Just do it. Jump in head first.” The Wordrobe talks inspiration, advice and Taiwanese treats with Frank Yeung.
A chef who’s earned his merit – The Wordrobe gets the dish on Paul Merrett, chef proprietor of the Fox & Grapes in Wimbledon and frequent guest chef on Saturday Kitchen.
Have your cake and eat it too – The Wordrobe chats with Dominique Ansel, the chef behind the iconic Cronut® craze.
The Wordrobe’s founder Sophie Ritchie gets up close and professional with Dayashankar Sharma, Head Chef at Grand Trunk Road.