Robin Gill, chef-patron of Bermondsey Larder, set to launch wine bar in south London

The Staff Canteen

Chef Robin Gill and restaurateur Sarah Gill, The team behind Bermondsey Larder, are set to open Bottle & Rye, a wine bar in Brixton, in Mid-July 

Chef Robin Gill and his wife Sarah, owners of restaurants Bermondsey Larder, Sorella, Darby’s, and Rye by The Water, are set to add another venue to their list with Bottle & Rye which is to be a Parisian-inspired wine bar, that is set to open on a new Brixton site on Market Row.

The site will seat 28 guests, be open all day and, have an ever-changing list of wines to go with the menu that Robin and head chef Ben Hughes-Gage, formerly of Lino, have designed.

The menu, which pays homage to the all-day bistros of Paris, will have dishes that play on French classics. Some highlights include Ogleshield Gougères with Pickled Walnut; Vichyssoise Oyster Tartare; and Smoked Eel Brandade with Pink Fir Crisps and Provençal Herbs.

Along with Ben Hughes-Gage moving to this new site, Lewis Wright, who has worked with Gill since 2013, will also be moving over to head up the front-of-house team. Along with heading up the front of house, Ben has also curated a succinct wine list that focuses on minimal intervention wines from across Europe. There will also be a cocktail menu on offer.

Commenting on the upcoming launch, Robin said: “Bottle & Rye is inspired by the Parisian café culture that Sarah and I are so fond of. These bistros are filled from morning through to night and we love how these little gems are embraced by the city. I’m very excited to be opening my first restaurant in Brixton, an area where I’ve lived for most of my London life.”

Bottle & Rye will open in mid-July following a soft launch which will soon be announced on their social media and website.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 28th June 2022

Robin Gill, chef-patron of Bermondsey Larder, set to launch wine bar in south London