With a career commencing in his home town of Dublin, Robin Gill has worked in some of the most esteemed restaurants around including Marco Pierre White’s three-Michelin starred, The Oak Room Next, two-Michelin starred Don Alfonso 1890 & Le Manoir aux Quat’Saisons alongside Raymond Blanc.
In February 2012,Robin embarked on somewhat of a culinary expedition which saw him on placement in some of the best restaurants in the world including Noma and Frantzén.
Upon his return to the UK, he stumbled upon an old ramshackle building in Clapham. After some dubious negotiations, a few beers and with the support of his wife, Sarah, Robin took on the site in November 2012. Five months of hands-on scrubbing, sanding, painting and a lot of help from friends resulted in them opening the doors on St Patrick’s Day 2013, and thus, The Dairy was born.
Away from the restaurants, Robin has cooked at and contributed to many events including Dan Barber’s WastED, Wilderness Festival and Food on the Edge. He has also contributed recipes to many publications, including a weekly segment in the Independent on Sunday as a judge on MasterChef Ireland.
Robin’s first book, Larder, was published in May 2018.