We’re pretty excited to get a first look at one of the dishes from Robin Gills menu for this years Big Grill – scallop over embers, fresh peas, XO sauce. For this beauty of a dish he’ll use the most spanking fresh seafood sourced from Niall Sabongi (Sustainable Irish Seafood) and the most unctuous homemade XO sauce. His menu last summer was a huge hit, featuring Achill lamb heart and ribs with smoked aubergine, toasted onion seed and mint.
Dublin-born Robin Gill, is a Masterchef judge and one London’s most respected chefs and restaurateurs. He began his career at Dublin’s La Stampa Restaurant and went in to train in some of the most renowned restaurants; Marco Pierre Whites’ legendary three Michelin star, The Oak Room, Ristorante Don Alfonso a two-star Michelin restaurant and farm on the Italian Amalfi Coast, the eponymous Le Manoir aux Quat’Saisons where he stayed there for several years and worked alongside Raymond Blanc on many projects. He spent some time in Noma in Copenhagen and Franzten and Lindenberg in Stockholm before opening The Dairy in Clapham, followed by Counter Culture and Sorella.