Q&A Robin Moxon

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Robin Moxon, fishmonger and restaurateur

Cookbook that’s most influenced you

I’ve never used cookbooks for recipes unless it’s cuisines I don’t have a grasp of ie Moroccan Indian etc – I then use them for ideas. I have a copy of Lisboeta by Nuno Mendes, it reminds me to keep it simple and that sweat doesn’t have to be a major ingredient

The perfect dinner party: which five people (dead or alive, real or fictional) would you invite to dinner and what would you cook for them?

Pam Ayers from the world of literature – I love her voice; Frank Skinner; Snoop dogg; and my wife whose company I enjoy more and more each year. She also does dessert.

I love grilled squid with simple leaves, proper mayo and fresh chilli and lemon, hopefully they will too.

Main: a big sea bass or wild gilt head bream in the middle of the table baked in salt. Plenty of salad of leaves , pulses, grilled veg etc to share will help the atmosphere, followed by my wife’s vanilla cheesecake with raspberries. I tend to get a little over excited at a party and peak too early so that’s why I have only two hot items to worry about

Fast food –  your top snack tip

Smoked mackerel salad beetroot mayo and Harrissa in a crusty roll

Most memorable meal in film/literature/painting

Renoir’s Luncheon of the Boating Party – I’d love to be a part of that scene

Best thing to do with a fillet of cod

Deep fried, thin London batter (no beer) once cooked chips  all fried in clean nut oil. Mushy peas, well-seasoned and enough vinegar to make you cough. I used to own a Chippie and miss it now and then

Final meal

First go to Cape Verde, catch a Sargo, go to a local restaurant, preferably cafe criollo in Santa Maria. Drink the local beer then have a bowl of goose barnacles and the above fish grill served with rice and chips, small salad with local chilli dressing

Secret talent

Struggled with this one but when the moment takes me I’m a surprisingly good dancer


I don’t eat breakfast but love fried rice with eggs and fish sauce first thing

What’s in your fridge?

Smoked salmon, cream cheese, bacon, yoghurts, few beers but we have no kitchen at the moment due to building work and we have one induction job

Your inheritance recipes – the one you inherited [and from whom] and the one you’d like to pass on to your children

Grew up in early  1970s in Fife Scotland. Loved, and still do love, mince and potatoes, haddock fried in butter with homemade chips and frozen peas. My mum always cooked tongue. Bananas and custard for dessert

Robin Moxon’s restaurant Next Door celebrates its first anniversary this month. For details visit moxonsnextdoor.com/