Five minutes with… Ross Gibbens

The head chef and co-owner of the Wellbourne group of restaurants in London, Bristol and the Pyrenees reveals his love of Trunki cases and why he can’t live without good olive oil

Food and Drink 7 Dec 2018

What is the best piece of advice you have ever been given in your career?

Learn from other people’s mistakes.

Who is your role model?

Anyone who can nail a good work/life balance.

What ingredient can you not live without?

Good olive oil.

What item, apart from your passport, can you not travel without?

My Trunki, super practical!

Where is your favourite place to eat in London?

Really not an easy call. It depends on the occasion, but I’ll say Perilla.

What do you like to do on a day off?

Spend time with my family and just have fun.

Apart from food, what are your biggest passions?

Trying to get away and see new places. We have a restaurant in the Pyrenees and the area has stolen our hearts.

If you could choose anyone from today or history, who would be your ideal dinner party guest and why?

My girlfriend – she’s still my best mate even after two kids!

Ross Gibbens is the head chef and owner of the Wellbourne Restaurant Group, comprising three restaurants – Wellbourne Brasserie in White City Place, London, Wellbourne in Clifton Village, Bristol and Wellbourne Salardú, a fine-dining and après-ski restaurant and bar in the Spanish Pyrenees. Gibbens has worked at some of the UK’s leading restaurants including Dabbous, Launceston Place, Le Manoir aux Quat’Saisons, The Square and The Vineyard in Berkshire.