If you love cocktails and anything Italian, you’re going to love this upcoming March masterclass at Fiume.
A member of the cabbage family, kohlrabi is a funny-looking vegetable. Don’t let this put you off – it’s very easy to prepare and will be a great addition to your diet.
This simple veggie curry is full of creamy flavour and ideal if you’re in a time crunch.
Here’s how to sip, savour and salivate your way through South Tyrol
“Food with love.” We talk cooking philosophies with Bronte Aurell, food writer and co-founder of ScandiKitchen.
This stir-fry is what healthy dinner dreams are made of.
Rhubarb is the ultimate pie fruit. It goes with citrus, berries, custard, cream, hot, cold – it doesn’t seem to matter what you do with it, it always works.
Raymond Blanc shares the secrets to a simple yet superb salade d’aubergine.
In the heart of Notting Hill, The Wordrobe’s Sophie Ritchie sinks her into teeth into the gourmet Golden State.
“This combination is a little fancy and a bit unusual but it all works really well together.”
Creamy, custardy and packed full of coffee – meet your new favourite dessert.
Embrace your wild side with this brand new initiative.
Plate up with your pooch – here’s where to find the best dog-friendly dishes in London.
The Wordrobe has teamed up with VegfestUK Bristol to treat one lucky reader and a friend the chance to win tickets to the May festival.
The days of tasteless tofu and cardboard food are over. With flexitarian diets more popular than ever, it couldn’t be easier to find a delicious vegetarian or vegan dish in London.
Here is the classic hollandaise with a healthy spin. This recipe re-invents eggs benedict, transforming it into a dairy-free alternative.
Grab your suitcase! According to the travel experts at Kuoni, these are the top 25 destinations people are flocking to for 2018.
The Wordrobe takes the plunge and tries an adventure the Eleven Experience way in Le Miroir, France
Bored of the same old Easter eggs? Think again. These 16 extravagant eggs are as chic(k) as they get.
“Being a chef is not about just doing a job, it is a passion.” The Wordrobe chats inspiration and culinary adventures with Eric Chavot.