Why visit Rob, we asked head chef Alain Bergen. “Firstly, for the excellent quality of our produce. We make many things ourselves and have seasonal events. We serve baby lobster in spring, and there are the mushroom and asparagus seasons, to name a few.” Now in its 70th year, Rob has everything from the best pastry and chocolate shops, to exceptional fish counters, butchers and fine wines. The impressive dairy counter stocks over 400 cheeses and the knowledgeable team can help you find the perfect cheese platter, or explain how to tell when a cheese has reached maturity.