The Dairy looks laid back and rather casual, but the food is unbelievable. Every meal is a series of small thrills. From the little explosions of taste to the big statements, it makes you beam with pleasure at the knowledge there's more to come. Chef Robin Gill's CV reads like a box-ticking of places to namedrop, including Noma and Le Manoir aux Quat'Saisons. Their influences are there in the herbs and vegetables grown on the roof (sorrel and mint, broad beans and radishes); their own beehives; an emphasis on seasonality and the cult of the ingredient. Simply superb.
The World of Fine Dining
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