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Romy Gill MBE is a British/Indian chef, food writer, author and broadcaster. She was the owner and head chef at Romy's Kitchen in Thornbury, South Gloucestershire.

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Romy Gill MBE
Born	West Bengal, India
Culinary career
Cooking style	Indian cuisine
Website	www.romyskitchen.co.uk

In 2016 she was appointed an MBE in the Queen's 90th birthday honours list. As of September 2020, Romy is one of the chefs on the new series of Ready Steady Cook on BBC One and has previously appeared on Sunday Brunch, The One Show, Countryfile, Celebrity MasterChef, Hairy Bikers Comfort Food, Saturday Morning with James Martin and many more. She is also a regular on The Food Programme on BBC Radio 4, and in 2021, appeared on Steph's Packed Lunch hosted by Steph McGovern on Channel 4.

Gill is the author of ZAIKA - Vegan Recipes from India, and regularly contributes to national and international publications, including The New York Times, The Sunday Times and The Daily Telegraph. Gill was invited to speak at The MAD Symposium 2018 and, in February 2020, was invited to cook at the prestigious James Beard Foundation in New York.

Romy is writing her next book - On The Himalayan Trail: Recipes and Stories from Kashmir to Ladakh - which will be published in Spring 2022. In summer 2021, she also filmed a short series of films with BBC Food, focusing on seasonal vegetables.

Early life and inspirations

Gill grew up in Burnpur, West Bengal, India, where she learned to cook from her mother.

When Gill moved to the UK in 1993,[1] she began hosting dinner parties for friends, later running cookery classes, which led to her launching her own range of sauces, pickles, chutneys and spice mixes.

She gave cookery demonstrations both in England and further afield, and in September 2013 she opened her first restaurant, Romy's Kitchen.

Style of cooking

Gill's style of Indian cooking is very different from that found at the majority of Indian restaurants in the UK. She avoids the use of unnatural food colourings, and is a fan of combining Indian and British cuisine.

She combines spices and flavours that she grew up with in India with ingredients that she was only introduced to when she moved to the UK, creating dishes such as gurnard cooked in coconut milk, tomatoes, tomato puree, ginger, garlic and her own spice blend; and monkfish marinated in turmeric and lemon juice, then cooked with onions, ginger, garlic, mustard seeds, 5 spice mix paste and her own spices.

Restaurant

Gill opened her first restaurant, Romy's Kitchen, in Thornbury, South Gloucestershire in September 2013.[2]

In order to open her restaurant, Gill applied to a number of banks for a loan, but was turned down by every one apart from NatWest,[3] providing her with the business loan that she needed to get her restaurant underway, leading her to be featured on the BBC News in a segment about the struggles that entrepreneurs face when trying to raise the necessary funds to start a new, local business.

The restaurant closed in August 2019.[4]

Awards and achievements

In 2014 Gill was shortlisted for the 15th Asian Women of Achievement Awards (AWA),[5] which celebrate women who make an "outstanding contribution to our culture and economy". In the same year, her restaurant, Romy's Kitchen, was shortlisted as "Best Newcomer" in the British Curry Awards.[6]

Gill was appointed Member of the Order of the British Empire (MBE) in the 2016 Birthday Honours for services to the hospitality industry.[7]

Cookery demonstrations and other events

Gill demonstrates her cooking at festivals both in the UK and abroad. In the UK, she has given demonstrations at the Foodies Festival, Grand Designs exhibitions and at food and cultural festivals in Abu Dhabi, New York City and other locations.

In addition, she gives talks and cookery demonstrations in schools where she discusses how food is cultivated, the importance of eating with the seasons and the impact of food on the environment.

Gill, along with two other female Indian chefs and Atul Kochhar, gave a demonstration at Kochhar's restaurant, Benares, in November 2012 to raise money for charity,[8] and is an avid fundraiser for charity Frank Water.[9]

Gill has also appeared on BBC Radio Bristol with Laura Rawlings,[10] and has appeared in a video where she taught rugby star Olly Barkley how to cook Indian food.[11]

In May 2014, Romy was heavily involved with the Bristol Food Connections festival: a citywide celebration of local food and drink. Along with other top chefs such as Martin Blunos, Tom Kerridge and Ken Hom, Romy took to the BBC Stars' Kitchen[12] to give live demos of some of her popular recipes.[13] During the Bristol Food Connections festival, Romy was also a guest on Saturday Live,[14] alongside Jay Rayner and others.

In 2016, Romy was a guest chef at Carousel London,[15] and returned for another stint a year later.[16]

In 2017, Romy gave demonstrations at a range of festivals, including the BBC Good Food Show, the Abergavenny Food Festival, the Big Feastival, Dartmouth Food Festival and the Padstow Christmas Festival.[17]

Food writing

Romy contributes regularly to food publications such as Crumbs, Olive,[18] Delicious,[19] Saveur[20] and Food52,[21] and has featured in The Guardian,[22] where she had a residency in April 2016, The Observer, The Telegraph & The Independent[5] newspapers.

In 2017, Romy travelled to India with Suitcase Magazine, where she explored and wrote articles on Ladakh[23] and the Andaman and Nicobar Islands.[24]

Her first cookbook, Zaika: Vegan recipes from India, was published in 2019.[1]

Television appearances

Romy appeared as a guest judge on Celebrity MasterChef 2016,[25] and also cooked alongside The Hairy Bikers in their Comfort Food series.[26] She has featured as the subject of a film short on "Family Dinners" on Food Network UK,[27] with more BBC and ITV appearances in the pipeline.

In March 2020, she began to appear on Ready Steady Cook.[28]

Personal life

Gill lives in Thornbury, South Gloucestershire with her husband and two daughters. She is an active runner.

References

External links

• Official website

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