Born in Dublin, London-based chef Robin Gill has worked under revered old-school chefs such as Marco Pierre White and Raymond Blanc but his approach to cooking is entirely of-the-moment. His cookbook ‘Larder’ advocates the use of fermentation, pickling and curing to create condiments that make cooking a breeze and joy. When he’s not overseeing his London restaurants The Dairy, Sorella, Counter Culture and Darby's, he’s eating his way around the capital. These are the names he’s got pegged as London’s next-big-things (hint: one of them cooks incredible seafood out of a sea container in Brixton).
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