Adam Byatt Trinity - AA's London Restaurant of the year

Chefs |

One of London’s most exciting chef restaurateurs gets in on it too…

 

With Adam’s early introduction to the world of cooking, from his Mother; a professional chef, leading on to a strong foundation cooking with some of the worlds most acclaimed chefs including Philip Howard and John Williams, his hard graft work ethic; learnt from his Father in the window cleaning trade, has meant his gastronomy journey has been one of blossoming success, adorned with awards including the most coveted Michelin star recognition.

 

His journey has lead him from the spectacular Claridges Hotel when he was just 16 years old, to the magnificent Berkley Hotel with John Williams, before joining Philip Howard at The Square – One of Mayfairs most prestigious restaurants, during in which time Adam was appointed Sous Chef and The Square was awarded its second Michelin star.

 

Adam then moved on to open his own restaurant in Clapham; Thyme which was an instant success! It won countless awards, including ‘Time Out Restaurant of the Year 2003’, ‘Best Newcomer Tatler Restaurant Awards 2003’, ‘Winner Remy Restaurant Awards 2004’ and winner Carlton London restaurant of the year in conjunction with the evening standard. Then in 2005, he returned again to his heartland opening Trinity, an absolute sensation, and the very restaurant where I met him. Trinity has won a coveted Michelin Star, ‘Time Out’ best new restaurant, the AA’s prestigious ‘London Restaurant of the year’ as well as holding three AA rosettes for 4 years, among many others.

 

Today Adam has three incredibly successful restaurants, and has just recently announced a very exciting collaboration with Browns Hotel London, where the revered chef will be introducing a “new menu that celebrates contemporary British cooking complemented by European influences,” with the chef and hotel suggested to have a “natural synergy.”

 

“To now have Adam render such praise for my family secret recipe is just overwhelming…”