In conversation with Robin Gill

Published 13 December 2019


Anna Sulan Masing reports back from Food on the Edge

Tools of the trade with Ago Perrone, The Connaught

Bubble standards: protecting the image of prosecco

One of the hospitality industry’s most popular figures is Robin Gill, chef patron of The Dairy, Sorella, Counter Culture, Darby’s and – as of this month – all food at the new Great Scotland Yard Hotel. How does such a prolific restaurateur find time to relax? And how does he


In conversation with Victor Lugger

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