In 2017 Vacherin, joined forces with esteemed chef Robin Gill to give our chefs the opportunity to gain experience and development within Robin’s restaurant environments. Gill is the owner and director of three London restaurants – The Dairy, Sorella and Counter Culture. He is also the Good Food Guide Chef of the Year.
Now, over a year on, Robin continues to work alongside our Deputy Managing Director | Food and Operations, Dan Kelly, and Head | Food Development, Candice Webber, in developing a series of new concepts and strategies. Robin has also hosted stagiaires at two of his restaurants in Clapham for 15 of our chefs.
Kirk Sandiford, head chef at Regent’s University London has said: “It was amazing to have the experience of working at one of Robin’s restaurants. The opportunity to do this was something I didn’t think I’d have the chance to do working in corporate catering, but it’s given me the opportunity to think outside of the box when delivering services and menu offerings to our customers.”
The bespoke Vacherin workshops and stagiaires are open to chefs at all levels. They are used as a way for the team to gain experience and understand more about restaurant service and unique cooking techniques. As well as running regular stagiaires, Robin has also run workshops on butchery, fermenting and curing and Vacherin chefs joined his teams at the Taste of London Festival last summer as well as other specific high-profile Robin Gill events.
Dan said “We’ve developed a collaboration that is truly unique. Our aim was to create something that was different to the other chef partnerships that we’ve seen in the B&I market. Our work with Robin is driven by the development of our own chefs, which has tangible benefits for our customers.”
Robin added: “Working with Vacherin has given me the opportunity to influence a broader type of emerging culinary talent. Mentoring is a key component of a chef’s development and I am proud to continue in this long tradition”.