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Robin Wickens

Restaurateur Robin Wickens, didn’t always know he wanted to be a chef, but his natural flair with food soon led him in that direction.

Robin began his culinary career at the age of fourteen and while he did not initially want to be a chef, Robin has been cooking since he left school and quickly fell in love with it, working his way through some of London's most respected restaurants - Pied a Terre, Bibendum and The Glasshouse, working under famed chef's such as Bruno Loubet, Stephen Terry and Raymond Blanc.

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