How I Got Here: Robin Moxon

By James McAllister

- Last updated on GMT

How I Got Here with Moxon's Fresh Fish director and Next Door restaurant owner Robin Moxon

Related tags: Fish, Restaurant

Robin Moxon is the owner of the Next Door fish restaurant in East Dulwich, which he operates as part of his London-based fishmongers business Moxon's Fresh Fish.

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.

CV to date

Born: Dunfermline [North Edinburgh], 1967

Education:
- I left school at 16 to start an apprenticeship with Whitbread.
- Studied A levels in a very distracted fashion.
- I then went to Agriculture College to study horse management. 
- I was then into professional horse racing for 3 years, followed by a stint on Tesco’s fish counter.

Employment:
2002-present - Director | Moxon’s Fishmongers
- Clapham (2002)
- East Dulwich (2003)
- South Kensington (2012)
- Angel (2015)
- Wimbledon Smokehouse (2015)
- Moxon’s Next Door (2018)

Related topics: People

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