Robin Gill

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Robin Gill

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Robin Gill is head chef and director of The Dairy restaurant in Clapham, London, which has been cited a “star turn” by the Guardian and “the cream of the crop” by the London Metro. The Dairy was recently ranked 24th in the UK’s top 100 restaurant list and is also the 7th most sustainable restaurant in the UK.

Robin started his career at Dublin’s La Stampa Restaurant and moved to London to work at Marco Pierre Whites’ legendary 3 Michelin star, The Oak Room. He then went to the Amalfi coast to work at Ristorante Don Alfonso; a 2 Michelin star restaurant. He returned to the UK to the eponymous Le Manior aux Quat'Saisons where he stayed for several years and worked alongside Raymond Blanc on many projects. 

In 2008 Robin joined the D&D group running Sauterelle in Bank; here he created a market menu which he considered to be a game changer.  2012 saw Robin embark on a journey to visit some of the world’s best restaurants. He worked short stints Noma in Copenhagen and Franzten and Lindenberg in Stockholm. 

Robin opened The Dairy on St Patrick’s Day 2013 with his wife Sarah, Matt, their business partner, and close friends. 

The Dairy is an exciting modern bistro with a product led menu. There’s a strong back to basics approach where the team prepare most of the ingredients in house, churning the butter, curing the meats, smoking fish and growing herbs and vegetables in the rooftop garden. They currently house three bee hives creating a perfect permaculture not to mention some damn fine honey!

Robin is currently working on a cookbook focusing on dishes from The Dairy.

@robingillchef

Presenting

Robin Gill is head chef and director of The Dairy restaurant in Clapham, London, which has been cited a “star turn” by the Guardian and “the cream of the crop” by the London Metro. The Dairy was recently ranked 24th in the UK’s top 100 restaurant list and is also the 7th most sustainable restaurant in the UK.

Robin started his career at Dublin’s La Stampa Restaurant and moved to London to work at Marco Pierre Whites’ legendary 3 Michelin star, The Oak Room. He then went to the Amalfi coast to work at Ristorante Don Alfonso; a 2 Michelin star restaurant. He returned to the UK to the eponymous Le Manior aux Quat'Saisons where he stayed for several years and worked alongside Raymond Blanc on many projects. 

In 2008 Robin joined the D&D group running Sauterelle in Bank; here he created a market menu which he considered to be a game changer.  2012 saw Robin embark on a journey to visit some of the world’s best restaurants. He worked short stints Noma in Copenhagen and Franzten and Lindenberg in Stockholm. 

Robin opened The Dairy on St Patrick’s Day 2013 with his wife Sarah, Matt, their business partner, and close friends.

The Dairy is an exciting modern bistro with a product led menu. There’s a strong back to basics approach where the team prepare most of the ingredients in house, churning the butter, curing the meats, smoking fish and growing herbs and vegetables in the rooftop garden. They currently house three bee hives creating a perfect permaculture not to mention some damn fine honey!

Robin is currently working on a cookbook focusing on dishes from The Dairy.

@robingillchef