This much I know - Robin Gill, Chef

In conversation with Hilary Fennell

From the moment I stepped into a kitchen, I never looked back.

Growing up, I hadn’t a clue what I wanted to do.

My parents had successful show-biz careers, my mum Mavis Ascott was a Riverdance choreographer and my father Earl Gill was a well known musician.

I dabbled in music and acting and dance, but I didn’t stick to anything. I got an apprenticeship as an electrician until my father pointed out that I’d never changed a light bulb, or even shown any interest in changing a light bulb.

When I began repeating my Leaving Cert with a view to doing an Arts Degree, the penny dropped and I just said hang on a second, I need to get my ass in gear, and it was only then that I considered working with food.

I love being a judge on Masterchef, it’s a great show. We just want to help the people who take part to become better cooks.

I think that television cookery shows in general are brilliant for the industry as they educate people about food.

I’m delighted that the trend in food has moved away from molecular gastronomy to real food and sustainability.

I opened my restaurant, The Dairy, in London with my wife, Sarah. It is in its fourth year and thankfully we are still getting good press.

The big fear now is that one day no-one will give a damn about us!

I’d be lost without Sarah. She looks after me — if we go on holiday, it’s because she books it. She takes control. She’s Irish too.

I met her at a staff party for Brasserie Na Mara, where I used to work. Our business is close to where we live in London.

Our son is two-and-a-half so I try to hang out with them for breakfast and take him to school before I start work.

The stress levels in cheffing change all the time. I put a lot of pressure on myself. If I make a mistake I get upset about it.

I’m a hard worker but I need structure. I’m good when I’m busy. The harder I work, the more focused I become.

I do believe in fate — especially when things go very right or very wrong.

My biggest fault is an honest to God lack of confidence. I almost over compensate by working as hard as I can and by over thinking things. I can be a bit hard on myself and get overly upset about small things. Thankfully Sarah is very calm.

I was terrible in school, a complete day dreamer. My idea of misery would be having to study something that I’m not interested in.

If I could change one thing in our society it would be aggression. I think it causes people to be racist, sexist bullies. It all stems from aggression and greed.

If I could be reborn as someone else for a day I’d be Jack Nicholson, back in the day. I admire his talent - and his sense of cool.

The biggest challenge I’ve had to face so far has been my father’s passing, two years ago. That has been very tough to deal with, but I still talk to him.

He is still very much alive in my mind. He was my idol. I’d ask him for advice on everything — my work, personal and love life.

I miss simply being able to meet up with him for a pint. He missed my son’s birth by a couple of months.

I have recently started to run and may even get into yoga because I need to become healthier as I tend to get all consumed by work.

The biggest rushes I’ve had cooking for ‘celebrities’ have come from cooking for other chefs that I admire, like Gordon Ramsay and Marcus Wareing.

So far life has taught me that you need to enjoy it.

The moment you stop doing so, you need to slow down or do something else. I’ve also learnt not to be afraid of change.

Robin Gill will be taking part in the “Our Responsibility’ Symposium at Litfest 17. The fifth annual Ballymaloe LitFest runs this weekend, and

all of the events are available to book on www.litfest.ie