How I Got Here: Robin Moxon

Why restaurants? ​
Well, I didn’t listen to my own advice which was never to have a restaurant again. It’s a ridiculously complex business. However I just couldn’t resist when the Next Door site in East Dulwich became available.

Tell us something you wish you had been told at the start of your career?​
Have a go.

What do you do in your spare time?​
Believe it not I go fishing, and try to relax. I’m also trying to keep fit at the moment.

What’s your favourite restaurant or group of restaurants (besides your current one)?​
It would have to be Trinity: Adam Byatt is a good friend of mine. I also love Dawat in Tooting; Pizzeria on the Green; and Kaosarn in Clapham.

What would you be doing if you weren’t in restaurants?​
I would like a farm.

What motivates you?​
Trying to achieve and trying to create. 

Where was your last holiday?​
I went fishing in Sierra Leone. 

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?​
Adam Byatt has always been a great help to me.

What keeps you up at night? ​
Acid reflux. 

Worst business decision?​
Opening a restaurant (well two).

Best business decision? ​
Selling a restaurant (just one).

What are you reading at the moment?​
I'm in the process of researching cookery books; I’m a huge fan of Skye Gyngell.

What piece of advice would you give to those looking to climb the rungs in the business? ​
Try and see things from a customer’s point of view, and learn psychology!

If you could change one thing about the restaurant industry today, what would it be?​
It would be for landlords to be able to offer independent operators better sites.