New neighbourhood restaurant at Riverstone Kensington

Riverstone has announced that acclaimed chef Robin Gill will be opening a new independent restaurant and bar, Maria G’s, at their Kensington residence due to open this June.

Gill, who has a string of successful London restaurants including Darby’s, Sorella, Bermondsey Larder and Rye by the Water, is renowned for his sustainable, service-led approach. Maria G’s will be a neighbourhood destination in its own right.

A MasterChef judge, he is renowned for the provenance of his food, having spent almost 20 years discovering ingredients and building close relationships with his suppliers – working on the basis that dining at his restaurants should be similar to visiting those that are close to a farm or the coast. Maria G’s is inspired by Robin’s time working in the South of Italy and the fishing village of Marina Del Cantone.

Each of Robin Gill’s venues are different, but what they have in common is their respect for nature. At Riverstone too, the focus will be on reducing negative environmental impact and making a positive contribution to the local community.

Greg Mace, Chief Experience Officer of Riverstone, comments: “Riverstone is delighted to partner with Robin, who is wholly aligned with Riverstone’s sustainable values and ethos.

Maria G’s will be a fantastic addition not only for our Riverstone Residents but for the local community to enjoy and we look forward to welcoming those who love inventive dishes in a laid-back environment to Robin’s new restaurant.”

Robin Gill comments: “I am excited to open Maria G’s and plan to create a restaurant with an Italian influence. We will take inspiration from Italy’s broad landscape of cuisine, evolving throughout the year from southern dishes in the summer to northern specialities in the winter. Above all, we will be presenting beautiful produce from remarkable British suppliers.”

Sustainability will be a priority at all times at the restaurant, with local supply partners and brands prioritised, zero use of single-use plastic, baking and fermenting techniques used rather than food processing.

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