Newspaper article The Evening Standard (London, England)

A New Opening with Fashionable Flair; Advertisement Feature Gary Robinson Is the Director of Conde Nast International Restaurants, and Will Oversee the Vogue Pop-Up Cafe at Westfield London, Which Opens Monday

Newspaper article The Evening Standard (London, England)

A New Opening with Fashionable Flair; Advertisement Feature Gary Robinson Is the Director of Conde Nast International Restaurants, and Will Oversee the Vogue Pop-Up Cafe at Westfield London, Which Opens Monday

Article excerpt

Byline: Gary Robinson

What will be on the menu? The menus themselves are gorgeous, playing on the Vogue aesthetic and paying tribute to its centenary, with a Vogue 100 champagne cocktail and a Vogue 100 punch. The food will be topical, elegant light grazing. So there will be summer salads, but afternoon tea is also going to play a big part.

Can afternoon tea ever be light and healthy? That's been a fun challenge. Ours is a very Vogue, very contemporary take on the traditional English afternoon tea. We've tried to cut down on the sugar and explored low-carb trends. So, for example, there are all the traditional options, but also miniature muffins with carrot and avocado or hemp protein and peanut butter icing, there are olive and Mediterranean vegetable scones, while our coconut and cashew cupcake is paleo.

Is it fun to be doing this here? I'm chuffed to bits to be part of London's food scene. Nowhere is as exciting right now. We have the most diverse culinary landscape with new concepts opening all the time.

Which other London restaurants excite you? Most recently Hoppers, the Sri Lankan restaurant on Frith Street. The barbecue restaurant Pitt Cue, off Devonshire Square, is brilliant too. Cecconi's at the top of Burlington Arcade is a favourite spot for breakfast. I've loved the Wolseley ever since it opened. Langham's is another institution I adore. And Kitty Fisher's, just around the corner in Shepherd Market, if you can ever get a table, is a scream. If money was no object I'd be in the Ledbury every night.

You've cooked for royalty and Obama. What were some highlights? Working as Prince Charles' head chef was an honour, but I'm also proud to have prepared fish and chips for Muhammad Ali when he attended a canape reception celebrating all things British at the British Embassy in Washington. I didn't meet him but saw him, as is almost always the way, through the crack of the kitchen door. …

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