Chef Robin Gill's focus is on exquisite, seasonal ingredients that he incorporates into a menu of small creative dishes. There is also an extensive vegetarian choice with surprising combinations available. Sustainability is part of his philosophy, including the cultivation of herbs and some vegetables on the roof of the building. The chef has an interesting background. For example, he worked at Noma in Copenhagen and at Raymond Blanc in Le Manoir aux Quat'Saisons in Oxford. You can taste and perceive his experience.
15 The Pavement, Clapham Oldtown