Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

Norwegian cod with wild garlic miso and barbecued asparagus

Robin Gill's impressive poached cod with wild garlic miso recipe is served with barbecued asparagus giving it a delicious smoky flavour.

The roof of John Lewis in Oxford Street has been transformed into “a little piece of the English countryside” with top chef Robin Gill among those taking a restaurant residency in the space. The Standard was the first to look at The Gardening Society rooftop, which will launch tonight with a party at the flagship store. Food is at the centre of the pop-up with Gill among the London chefs serving up seasonal dishes.

Top chefs pop up in ‘countryside’ on the roof of Oxford Street store

This cured and smoked salmon recipe from chef Robin Gill is beautifully presented with a luxurious oyster mayonnaise and quick pickled fennel.

Cured and smoked Norwegian salmon with oyster emulsion and pickled fennel

This cured and smoked salmon recipe from chef Robin Gill is beautifully presented with a luxurious oyster mayonnaise and quick pickled fennel.

Chef Robin Gill, roof garden at The Dairy

This summer saw Cheshire Commercial food photographer, JT, heading to Clapham, London to shoot for Chef Robin Gill at his incredible restaurant, The Dairy

Stunning new recipes soon to come on Great British Chefs from chef Robin Gill of @thedairyoldtown! Watch this space! by gbchefs

Stunning new recipes soon to come on Great British Chefs from chef Robin Gill of Watch this space! by gbchefs

Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

Robin Gill applauds the simplicity of beautifully fresh, raw food

Robin Gill recipes: Our chef applauds the simplicity of beautifully fresh, raw food | The Independent

Robin Gill Interview | Irish Chef in London | TheTaste.ie

Robin Gill Interview | Irish Chef in London | TheTaste.ie

Robin Gill, Clapham

Chef Robin Gill is the founder of Clapham restaurants The Diary and The Manor. He has recently opened The Delicatessen next to The Dairy.

Browse through our brilliant collection of canapé recipes, including smoky eel puff pastries, crab and toasts, goats' cheesecake, scallop pops and more

Canapé

Browse through our brilliant collection of canapé recipes, including smoky eel puff pastries, crab and toasts, goats' cheesecake, scallop pops and

Chef Robin Gill, The Dairy, chocolate caramel dessert

Jonathan captures the atmosphere at the pass during service & photographing the desserts for Chef Robin Gill at his Clapham restaurant, The Dairy.

Google+ Jonathan Thompson Photography. Created by Chef Robin Gill at his restaurant The Dairy, London, UK

A wee taster of one of my favourite dished I photographed for Chef Robin Gill.

Chef Says Awful Kitchen Behaviour Scarred Him for Life

Chef Says Awful Kitchen Behaviour Scarred Him for Life

Chef Robin Gill has told the awful story about how he was abused and assaulted training in the kitchen.

12 of the UK’s top chefs joined together for the first-ever Chef Calendar for 2016 in aid of the charity, Action Against Hunger. The calendar features my exclusive portraits of the chefs. March’s chef is Robin Gill, Head Chef of The Dairy in Clapham

12 of the UK’s top chefs joined together for the first-ever Chef Calendar for 2016 in aid of the charity, Action Against Hunger. The calendar features my exclusive portraits of the chefs. March’s chef is Robin Gill, Head Chef of The Dairy in Clapham

An artistic gluten-free canapé recipe from chef Robin Gill, this mini taco recipe features a soft mooli shell and creamy smoked salmon and nori seaweed filling. Topped with caviar to make it extra special.

Smoked salmon, nori and mooli canapés

Robin Gill

Robin Gill Chef at The Dairy - Great British Chefs

Raw recipes from Robin Gill: The single most important thing when preparing dishes without the use of any direct cooking is quality of ingredients. I can't stress this enough! The fish needs to be fresh as hell and used within 48 hours of its departure from the deep blue; vegetables should be used within hours of being harvested.

Robin Gill applauds the simplicity of beautifully fresh, raw food

Raw recipes from Robin Gill: The single most important thing when preparing dishes without the use of any direct cooking is quality of ingredients. I can't stress this enough! The fish needs to be fresh as hell and used within 48 hours of its departure from the deep blue; vegetables should be used within hours of being harvested.

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