World Chefs: Robin Gill brings the farmhouse to fine dining
By Matilda Egere-Cooper
LONDON (Reuters) - Irish-born chef Robin Gill trained in Michelin-star kitchens across Europe for more than 10 years before realizing that scene wasn’t for him.
After stints at Marco Pierre White’s The Oak Room and Raymond Blanc’s Le Manoir aux Quat’ Saisons, he headed south in 2012 to open The Dairy in Clapham, southwest London.
It quickly earned rave reviews for its creative menu and its use of rustic, seasonal ingredients, inspired by his experience of working at Don Alfonso, a two Michelin-starred restaurant and farm in Italy.
The 35-year-old opened a bistro, The Manor, a few streets away from The Dairy, at the end of 2014, and recently expanded The Dairy with a delicatessen that sells ingredients he sources from the restaurant’s rooftop garden.
Q: What have you tried to achieve with your restaurants so far?
A: My whole business plan was to try to bring a farmhouse feel to the city. It was so people can come and have an experience that you might get in the south of Italy or down in Oxford or in the Cotswolds. It’s about being informal and rustic.
Q: How does your Michelin-training factor in? Continued...