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.

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

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

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

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

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

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

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, 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.

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 applauds the simplicity of beautifully fresh, raw food

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.

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