Molly Codyre

2 weeks ago | escapismmagazine.com | Molly Codyre

There are hotels, and then there are hotels. The places where staying is just as much part of the experience as the place you’re visiting. Where going to sleep feels like an event, and you have to be lured from the property’s four walls like a grumbling kid to dinnertime. If you really want to take things up a notch, you have the grande dames of the world – the hotels so steeped in history that they exist in a league of their own. These are the hotels that have survived the annals of time.

1 month ago | voguescandinavia.com | Molly Codyre

From Indonesia to Ireland; Sydney to South Africa, surfing takes place around the world – pretty much anywhere with water and waves. First invented in 400AD, with stand up surfing – the surfing we know and love today – being popularised in Hawaii and gaining worldwide recognition in the 20th century, riding breakers almost seems like basic human instinct. From reed-bound boats in Peru, to the fibreglass boards we know today, wherever we can, humans have found the means to surf.

1 month ago | foodism.co.uk | Molly Codyre |Ian Dingle

Almost a decade in the making, John Chantarasak’s AngloThai opened in late 2024 and, just a few months later, scooped its first Michelin star. Here, the chef shares the five dishes that have shaped his career, from Bangkok to Brixton It’s safe to say that when a restaurant launches that has been almost a decade in the making, expectations run high. John Chantarasak’s AngloThai, which finally opened in Marylebone at the tail end of 2024, surpassed its lofty expectations.

1 month ago | voguescandinavia.com | Molly Codyre

Once Copenhagen conquered modern Scandinavian dining, then bakeries with their innovative pastries, it turned its head to a new target: pizza. From pillowy, charcoal-puckered Neapolitan-style bases to thin, crispy Roman pies and cheesy, topping-laden slices that wouldn’t look out of place in New York City, there is no shortage of good pizza in the Danish capital. New openings continue to abound.

1 month ago | voguescandinavia.com | Molly Codyre

More than 883,510 metric tonnes of rye grain is produced in Denmark every year, so it would track that the country has its rye bread recipes locked down. A staple of the Danish diet for thousands of years, rye bread – or rugbrød – is something of a national treasure, particularly in Copenhagen, where the city’s dining scene has firmly cemented itself as one of the world’s best.