Sorrel Moseley Williams | The Worlds 50 Best

Learn more about the best restaurants, bars and hotels around the world

Browsing stories written by: Sorrel Moseley-williams

Super south: where to eat and drink in Santiago

Super south: where to eat and drink in Santiago

Sorrel Moseley-Williams

The buzz about Lima’s Lady Bee

The buzz about Lima’s Lady Bee

Sorrel Moseley-Williams

How a primary school teacher became one of Latin America’s most iconic cooks

How a primary school teacher became one of Latin America’s most iconic cooks

Sorrel Moseley-Williams

Serious monkey business – how a Buenos Aires bar developed the best service in the world

Serious monkey business – how a Buenos Aires bar developed the best service in the world

Sorrel Moseley-Williams

Where to drink in Lima before a reservation at one of the world’s best restaurants

Where to drink in Lima before a reservation at one of the world’s best restaurants

Sorrel Moseley-Williams

15 must-visit bars and restaurants in Colombia that need to be on your radar

15 must-visit bars and restaurants in Colombia that need to be on your radar

Sorrel Moseley-Williams

Discover Ecuador’s socially driven cocktail menu that’s officially the best in the world

Discover Ecuador’s socially driven cocktail menu that’s officially the best in the world

Sorrel Moseley-Williams

Leonor Espinosa puts Colombia on the global culinary map as The World’s Best Female Chef 2022

Leonor Espinosa puts Colombia on the global culinary map as The World’s Best Female Chef 2022

Sorrel Moseley-Williams

Why Anafe is the most exciting new restaurant in Latin America today

Why Anafe is the most exciting new restaurant in Latin America today

Sorrel Moseley-Williams

50 Hours in Buenos Aires: your guide to steak, sundowners and the world's best sausage sandwich

50 Hours in Buenos Aires: your guide to steak, sundowners and the world's best sausage sandwich

Sorrel Moseley-Williams

Mishiguene chef Tomás Kalika on early mistakes, learning in Israel and reinterpreting bubbe's cuisine

Mishiguene chef Tomás Kalika on early mistakes, learning in Israel and reinterpreting bubbe's cuisine

Sorrel Moseley-Williams

Colombia’s top sommelier Laura Hernández Espinosa on fermented fruit wine and a passion for pairings

Colombia’s top sommelier Laura Hernández Espinosa on fermented fruit wine and a passion for pairings

Sorrel Moseley-Williams

Everything you need to know about Pía León’s new restaurant Kjolle

Everything you need to know about Pía León’s new restaurant Kjolle

Sorrel Moseley-Williams

How Virgilio Martínez and Pía León are changing the culinary landscape with new restaurant Mil

How Virgilio Martínez and Pía León are changing the culinary landscape with new restaurant Mil

Sorrel Moseley-Williams

How to be a chef by the Diners Club Lifetime Achievement Award winner Gastón Acurio

How to be a chef by the Diners Club Lifetime Achievement Award winner Gastón Acurio

Sorrel Moseley-Williams

Tegui pops up in Mendoza for 40 days

Tegui pops up in Mendoza for 40 days

Sorrel Moseley-Williams

Guillermo González Beristáin discusses kid goat, dark beer and relocating Pangea

Guillermo González Beristáin discusses kid goat, dark beer and relocating Pangea

Sorrel Moseley-Williams

How Argentina’s top chef Germán Martitegui reached the 50 Best list with Tegui

How Argentina’s top chef Germán Martitegui reached the 50 Best list with Tegui

Sorrel Moseley-Williams

A sommelier's guide to Mendoza's historical wineries

A sommelier's guide to Mendoza's historical wineries

Sorrel Moseley-Williams