Less than a month after announcing the closure of their flagship restaurant in London’s Clapham, Robin and Sarah Gill have announced the relocation of The Dairy to Bermondsey.
The relocated site is set to open today for a soft launch period in the new Bermonds Locke development on Tower Bridge Road and will be modeled on the original site. The move means the restaurant has been able to retain its staff.
The Dairy was chef Robin Gill’s first solo venture and featured a produce-led menu, heavy on techniques including pickling, fermenting and smoking.
Now moving nearer to the city centre, the new site will adopt the same ethos with a brand new menu. Dishes will include mackerel, ‘dilled’ gherkins and dashi; grilled radicchio, broad bean purée and pickled Tropea onions; and wood-roasted lamb, ‘hayonnaise’, charred lettuce and mint oil. Dishes previously served at the Clapham site, such as truffled Baron Bigod cheese, fig and walnut toast and honey; chicken liver mousse and rhubarb jam; and salted caramel with malt barley ice cream and cacao will also make a reappearance.
The wine list will continue to focus on natural wines, shining a spotlight on smaller producers.
Commenting on the news, Gill said: “As many know closing the original Clapham site of The Dairy was a very difficult decision for me and Sarah, but finding a brilliant site so quickly means we are able to retain our staff and bring them over to Bermondsey, which is such a relief. The Dairy was and will always be a family run restaurant led by nature and our journey began in Clapham in 2012. Our goal was to create an experience as close to dinning by a farm or coastline in central London with direct relationships to our beloved purveyors from the land and sea.
“This has developed over the years and while we have moved to our new home in Bermondsey our aim remains the same which is to be the heart and soul of the neighbourhood, creating great memories, or memory loss, whatever the case may be. We’re looking forward to welcoming back our regulars that have become great friends and making many more along the way.”
The restaurant will be open from Wednesday to Sunday, and will also be launching a weekend brunch menu later in the year.
