Rob Clarson

Born: 

London, UK.

History: 

Once I finished school I worked at Le Petit Blancs for Raymond Blanc, afterwards I moved onto Michelin starred The Feathers in Oxford and Gordon Ramsay’s in Chelsea. I travelled Europe, head cheffed in west London Gastro pubs and became Sous Chef for Gordon Ramsay and Angela Hartnett’s restaurant in London before flying to New Zealand and hopping over to Australia.

Have you always wanted to be a Chef?


Cheffing was my first job and I loved it straight away. The hustle, palette training, arse kicking, the heat, the banter and big sharp knives.

How would you define your style?

French/English old school with a modern take.

What is your feature flavour these days?

I am loving my curing & pickling at the moment.

Obsessive compulsive about?

Consistency, season and order.

Your greatest culinary inspirations/influences:

Raymond Blanc, Rick Stein and Alain Ducasse.

What do you love about this business?

Creating something wow from nothing, taking a cheap cut of pork for example, prepping it, pressing it, searing it spending 24 hours on a dish and the result is smiles all round.

An ingredient you can’t live without?

Vodka.

Most ‘eyebrow raising’ menu item?

We keep it pretty clean here, but my friends had spleen terrine and we used to do a pigs head ballotine.

Signature dish:

Dukkah poached eggs with lemon, feta cheese, parsley and hashbrowns.

Chef's Recipes

  • Cozze al Pomodore

    Cozze al Pomodore

    A Guy Grossi Recipe

  • Banana Hummingbird Cake

    Banana Hummingbird Cake

    A richly textured treat filled with fruit, nuts and spice, topped with a creamy sweet frosting.

  • Roti Canai

    Roti Canai

    Fluffy on the outside and crispy on the inside, roti canai is best accompanied with sweet dipping sauce or war...

  • Gnocchi with Asparagus

    Gnocchi with Asparagus

    A traditional comfort food, gnocchi, brightened with fresh asparagus and a hint of hazelnut and sa...