Meet Robbie – The Passionate Chef Behind The Kings Arms’ Kitchen
If you’ve enjoyed a meal at The Kings Arms in Temple Sowerby, you’ve tasted the handiwork of Robbie – our talented Head Chef and the other half of the dynamic duo (alongside his partner, Nicole) who’ve transformed our cosy village pub into a culinary hotspot.
From crafting seasonal menus to mentoring the team, Robbie’s dedication to food and community shines through in every dish.
But how did he end up here? Let’s learn more about his journey.
From Marketing to the Kitchen: A Leap of Passion
Robbie’s culinary journey began unexpectedly. After earning a degree in international marketing and landing a job in advertising, he quickly realised it wasn’t for him. “I hated it,” he admits with a laugh. “I thought, why spend your life doing something you don’t enjoy? Better to get good at something you love.”
That love was cooking. Whilst at university, he worked part-time as a kitchen porter (KP), eventually climbing the ranks to Commis Chef. “I was doing 30 hours a week whilst studying—basically full-time for most people,” he recalls. “But it was worth it. I knew this was where I belonged.”
His first big break came at Panovino, an authentic Italian restaurant in Glasgow. “It was all Italian chefs, all Italian language— and no shortcuts. I learnt to do things properly,” he says. That experience set the tone for his career: pursuing skill and authenticity.
The Glasgow Years: Building a Reputation
Robbie’s time in Glasgow was defined by curiosity and hard work. Instead of settling into one cuisine, he deliberately worked at diverse restaurants—Indian, seafood, and more—for short stints. “I wanted a rounded experience,” he explains. “Some chefs stay in one place their whole lives, but how do you know what you really love if you don’t try everything?”
His biggest milestone? A decade at Minigrill, where he grew alongside the business. “When I started, it was just me and the owner in a tiny kitchen. By the time I left, we had 12 chefs and three restaurants.” The secret? “Again, no shortcuts. You build step by step, get each stage right, and the reviews speak for themselves.” And they did—five stars for 10 years straight!
The Kings Arms Kitchen: Heart, Hustle, and Honey
Moving to The King’s Arms marked a new chapter – and a chance to work alongside Nicole. “Hospitality can mean passing ships,” Robbie says of their previous roles. “Here, we’re building something together.”
One of his proudest achievements? The pub’s very first menu. “Getting it right was high-risk,” he admits. “If it didn’t resonate, people wouldn’t come back.”
Robbie’s philosophy is simple: let the ingredients shine. “Seasonal, local, and honest,” he says. The menu features hyper-local touches like Applebee Creamery dairy and Calf’s Honey—showcasing Temple Sowerby’s flavours. “People appreciate when you respect the area’s produce. It’s not a trend; it’s how food should be.”
Kitchen Tales: Mishaps and Lessons
But it’s not all serious. Ask about kitchen mishaps, and he grins: “Ever thrown a bin bag full of broken glass over your shoulder? Don’t.” At one of his previous roles, a new KP had tossed broken glass into the bin, and whilst hauling the bags out, Robbie sliced his arm open. “Nicole took one look and said, Hospital. Now. I tried to argue – it was a 14-hour shift! – but she wasn’t having it.” He laughs.
Then there’s the sweetbreads saga. “We served them with beetroot – artistic, but polarising,” he laughs. “Adventurous eaters loved it. Everyone else? Well, let’s just say some ingredients need a PR campaign.”
What’s Next? Events, Advice, and Community
With the launch of our summer menu and upcoming events like Mexican & Margaritas Night, Robbie’s excited to keep pushing boundaries (within reason). “No molecular gastronomy here,” he jokes. “Just good, memorable food.”
What stands out most from his first year at The Kings Arms? “The community’s support. It’s overwhelming. Seeing people love the food, come back—that’s the real reward and makes everything worth it.”
His advice for aspiring chefs? “Make sure you love it. There are easier jobs. If you’re not passionate, you’ll burn out fast.” And his dream dinner guest? Not a celebrity, but Luigi, his Italian mentor. “He’d be proud of where I am now.”
So, the next time you’re at The Kings Arms, peek into the kitchen. You’ll spot Robbie—focused, smiling, and probably elbow-deep in prep. Because for him, cooking isn’t just a job. It’s a passion—and that’s what makes every bite taste so great.
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