On a balmy afternoon in June, the jellybean foodservice PR team experienced fine dining at its very best, courtesy of chef Adam Byatt and the team at the Michelin-starred Trinity, Clapham.
With a self-set mission to serve great food, Trinity prides its menu on being seasonal, inspirational and, above all, delicious – all of which we can now unequivocally attest to.
Between tiny swirls of cheese-filled pastry puffs, a picture-perfect spring vegetable salad, guinea-hen “primavera” and buttery mash that dreams are made of, we toasted a return to business as usual – hybrid working meaning it had been months since we had all been in the same place at the same time. A finale of a 24-hour caramelised tarte tatin was the perfect pièce de résistance to bring the meal to a close.
After so much uncertainty, getting back out into the wonderful (and real rather than virtual) world of hospitality and experiencing first-hand our industry’s talent feels like a real privilege. Recent events such as the Craft Guild of Chefs Awards and The UK Food & Drink Shows, have demonstrated hospitality’s renewed vitality, and as the industry looks to the future, its collective mindset of tenacity and optimism will undoubtedly set it in good stead.