Independent London caterer, Vacherin has joined forces with MasterChef judge and 2016 Good Food Guide Chef of the Year, Robin Gill in a partnership that will deliver innovation, training and motivation for the benefit of their chefs, clients and customers.
Vacherin claims that Gill (pictured left), chef proprietor of The Dairy, The Manor, Paradise Garage and Counter Culture, is a perfect fit for Vacherin. Both share the same philosophy and ethos around the quality of produce, sustainability, food provenance and the reduction of food waste. He will work with Director | Food Dan Kelly (pictured right) and his development team to develop new concepts and products.
Within the partnership every Vacherin chef will have the opportunity to work at one of Robin’s restaurants in the form of stages, workshops and masterclasses. Vacherin’s clients will benefit where appropriate from menus that incorporate the techniques and knowledge learned from these experiences.
Dan Kelly said, “We wanted to create something that was a little different to the other chef affiliations that our market has seen, by having a truly dynamic collaboration which focuses on developing our people and with tangible benefits for our clients.
'Like us, Robin puts great value on training to help staff develop and to ensure longevity of service. We both believe in creating enjoyable and exciting experiences whether at work or at play. It goes without saying that his food is up there with the best in London and just as importantly to us, at the forefront of food innovation and trends.
'Knowing that Robin will be part of the development of Vacherin is really getting the whole team hyped up and excited and further endorses the commitments we make to our staff and clients! ”
Robin Gill said, “This is a new challenge for me and a very exciting one! Chefs interact much more now than ever before - trends are rapid to catch on and the level of cooking in the UK especially is second to none.
'This is a chance for me to influence a much larger operation and if I can pass on my thoughts, approach and technique to a whole new generation of chefs, and work with like-minded people then what’s not to like? We very much share the same values and I feel there is a long road of further opportunities for us.”