Dublin-born chef-restaurateur Robin Gill worked under revered chefs such as Marco Pierre White and Raymond Blanc, but has his own string of Clapham based restaurants – The Dairy, Sorella and Counter Culture. Each of his restaurants creates an environment that is unpretentious and accessible, putting the focus on cooking great food with seasonal ingredients and highlighting forgotten techniques that once were the backbone of British cooks'. Expect an ingredient-led approach showcasing ethical produce in a simple but thoughtful way and seasonally minded to form an Irish focused menu (in line with developers Ballymore). The restaurant will be on the ground floor of the development but service the pool area with a limited menu. Check back for further information.