Glynde place, east sussex 4-6th July 2025

Darby’s returns to Love Supreme 2023 after its sell-out success in 2022, bringing a sharing feast to the heart of the South Downs.

Named after head chef Robin Gill’s trumpet-playing father who lived life to the full and toured New York and Chicago during the 50s and 60s, Darby’s is inspired by him and all the things he loved in life; music, food and, of course, family.

Darby’s prides itself on the best daily bread made using British heritage grains and a celebration of craft from the kitchen – obsessing over the best quality ingredients from their beloved purveyors. The kitchen pays as much respect to nature as possible by sourcing directly from farms and specialises in cooking large cuts over fire which means plenty of sharing dishes.

With sittings available across the weekend, including brunch options on Saturday and Sunday mornings, Darby’s is the perfect place to enjoy the finer things in life at Love Supreme.

All feasting sittings will include a welcome drink with brunch sittings including coffee, tea and juices.


Brunch Menu | Vegan Brunch Menu
Saturday & Sunday: 10am

Feasting Menu | Vegan Feasting Menu

Friday: 5pm, 8pm
Saturday: 12.30pm, 3.30pm, 6.30pm
Sunday: 12.30pm, 3.30pm, 6.30pm

Not sure which sitting suits your schedule? Plan your weekend using our app to find the perfect slot.

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Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – Sorella, Bermondsey Larder and Darby’s – are relaxed, innovative and very exciting.

With a musician for a father and a dancer for a mother, Dublin-born Robin Gill never really thought about food at a young age. Despite regular trips to his auntie’s farm in Cork during the summers of his youth, he got halfway through an arts degree and took on an apprenticeship as an electrician before deciding to become a chef. ‘I was always cooking at home, and two of my good friends were chefs,’ he explains. ‘They suggested I do the same, and I only said yes to make them happy. But the second I got into the kitchen and experienced the thrill of service I knew it was for me.’

He has gone on to work across Europe, in Italy, across Scandinavia and now in London where he runs a number of restaurants & delis.


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