Robin Gill, the Dublin-born chef who made his name shaking up London’s dining scene hits Dublin this month, curating the food at 333 as part of a buzzy three-floor festival of food, flavour and fun. He talks to us about his produce-led approach to the big day, missing home, and his go-to spot for an off-duty pint in Dublin.
Robin, your career has seen you working in some of Europe’s most celebrated kitchens. How do you keep that level of craft while staying approachable and local?
In the ten-year journey I had working around Europe, one of the most lasting influences on me came from my time at Don Alfonso’s near the Amalfi Coast. It was this utterly beautiful, ingredients-led place — the farm overlooked Capri, and everything we cooked came straight from there or the sea below. Fish came in off the boats, foragers were at the back door with wild mushrooms, and whatever Don Alfonso brought from his farm that morning went on the menu that night. That simplicity really stuck with me. Since then, I’ve had this philosophy I call ‘Ten Steps Back’ — work really hard to get the best ingredients you can get your hands on, and don’t fuck it up. Just treat it with care. That’s the heart of everything I do — from The Dairy to Darby’s and now back home to Dublin.
Dublin dining has changed massively over the past few years. What’s exciting you most about the current scene?
To be honest, I didn’t exactly choose to leave Dublin when I did. Two of my best pals, Ed Daly and Paul McNerney, moved to London to find work, and I just followed them. Back then there wasn’t much happening outside of Michelin — it was a couple of one-stars and a couple of two-stars, Patrick Guilbaud’s, and that was about it. Now it’s a completely different world. We’re absolutely spoiled for choice with incredible restaurants that aren’t chasing stars — they’re just cooking great food. What really blows me away, though, is the atmosphere. There’s as much focus on hospitality and energy as there is on what’s on the plate. Dublin’s absolutely hopping — in fact, the whole island is.
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From The Dairy to Darby’s, you’ve done everything from fine dining to building neighbourhood gems. What makes a pop‑up like 333 exciting for you?
It’s really my love of music, to be honest. I’ve always been fascinated by blending the two — food and music. As an ex‑failed musician, I’ve got huge admiration for the arts in all forms. I don’t personally consider food to be art, but I do think it’s a sense of being, of community. And when you can bring all those things together, that’s what really excites me.
This feels like one big house party — a bit of madness, a bit of magic — and in many ways a homecoming too. I started this journey years ago with Arveene (who’s now pulling all the music together), and it all really began back in the old Dairy days when I created the Bloodshot Supper Club. 333 is just that spirit reborn on a bigger, louder scale.
What other Dublin-based chefs will be joining you in the culinary mix there?
We’ve got an incredible line-up — Niall Sabongi, Simone and Agne from Bar Pez, Barry from Dash Burger, Kevin from Library Street, Keelan Higgs from Variety Jones, Leticia Miranda from Orwell Road, John Dwyer from Forest Avenue, Eric Matthews from Kicky’s, and Paul James from Paulie’s Pizza. These are just places I love to eat — great food, great vibes, great people most importantly. The challenge is, this list could be so much bigger. The plan is that this is only the beginning. There are loads more chefs I want to bring in — and not just from Dublin, but from all over the island. For me, it’s about people’s energy, what they’re giving to the city, and knowing we’ll all have great craic doing it together.
What do you hope diners will take away from the experience?
This one’s all about big flavours — keep your tweezers at home. It’s going to be full-on, punch-in-the-face, knock-out dishes from people who really know how to cook. Everything’s completely produce-led, which is why one of my first calls was to Niall Sabongi — he’s bringing in some of the best seafood in the country.
To be honest, we’re still hashing out the menu, but the idea’s simple: get great chefs, great produce, and let them do what they do best. It’s basically a line-up of my favourite places to eat. What’s cool about the space is that there are multiple rooms, each with its own vibe. I don’t want to give too much away, but every room you walk into will have something different — both in the music and the food. It’s super accessible, not some big sit-down affair — it’s about roaming around, big flavours, and big sounds.
Is there any chance we might see more of you and your work here in Dublin?
Absolutely. I used to come home a lot a few years ago, pre-COVID, but I haven’t been back much since — mostly because of work and everything else going on. I’m lucky enough to have a beautiful wife from where I’m from, Glasthule, so when we go home, it’s always about seeing everyone and catching up. But it’s never really been in a professional way — not through food. This feels different. With 333, I’m reconnecting with the food and music community here, which I’ve really missed. To be honest, I miss home full stop, and I definitely want to be back more often — cooking, collaborating, and being part of what’s happening here again.
And finally, if you’re off-duty in Dublin where are you grabbing a bite or a pint?
Apart from all the crew I’ve mentioned — who I’m lucky enough to be cooking with when we head back for 333 — there’s really only one answer to this: Neary’s on Chatham Street. It’s the first place I go, straight off the plane. There’s a lovely bronze of my dad just outside, so instead of going to the graveyard to give a nod to him, I go there, have a pint at Neary’s, and a lovely little sandwich. That’s the best place in town, without question.
Words: Martina Murray
Image Credits: Eva Slusarek
Robin will be cooking at 333 which takes place on Saturday Nov 29th at The Devlin, Ranelagh.
