We're back for a new week with a riot of energy as we sit down with the endlessly charismatic Robin Gill, the chef who helped reshape modern London dining. Fresh from opening his vibrant new Bar Brasso in Nine Elms and on the eve of his forty sixth birthday, Robin talks candidly about the craft, chaos and creativity that have defined his twelve years at the top.

In a breathless tour through his career, Robin revisits the brutal Dublin kitchen that almost broke him, the three star intensity of Marco Pierre White’s Oak Room and the militant precision of Raymond Blanc’s Le Manoir. He shares what it is really like to cook every garnish a la minute, to send salt baked pigeon to the dining room with military timing, and to learn from mentors who combine obsessive standards with deep humanity. Along the way, he unpacks why vegetables are more interesting than meat, why bread should be a sacred pause in the meal, and how a single review and its unhinged comment section changed the trajectory of The Dairy.

We also dive into MasterChef Ireland war stories, viral nightmare customers, and why neighbourhood restaurants are the real engine of London’s food scene. Robin riffs on Dublin and Malaga as under appreciated food cities, on the death of the endless tasting menu and the rise of fast, shared, snacky eating, and on why value and atmosphere matter more than ever in a tough market. Packed with humour, grit and wild detail, this episode will leave you hungry, inspired and slightly desperate to book a table at Bar Brasso.

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