Trinity Chef Adam Byatt

‘As close to an absolutely perfect experience of eating out as is possible to have’ Giles Coren

The story of a neighbourhood restaurant that became a world-renowned destination. For two decades, Trinity has been at the heart of Clapham Old Town in south-west London: a neighbourhood restaurant which has acquired a global reputation, a Michelin star, and a fiercely loyal following. Now, chef-patron Adam Byatt opens the door to his flagship restaurant in a landmark volume which captures twenty years of craft, consistency and classic technique.

Trinity: The Cookbook is two books in one — a striking and definitive restaurant book that also contains a practical handbook. The restaurant book is a stunning tribute to Trinity’s journey: the philosophy, the produce, people and plates which have helped create one of Britain’s most respected dining rooms.

The Trinity Repertoire is the accompanying handbook. It contains dozens of short, simple, foolproof recipes for everyday cooking. This is the distillation of twenty years in professional kitchens: no shortcuts, no hacks — just timeless cooking done properly.

Trinity: The Cookbook is all about the fun of cooking, as much for the professional chef as it is for the cook at home. A book for devotees who have long loved Trinity and for those who — through the exquisitely illustrated pages — want to whisk themselves away to a happy table and a feast to remember.

Adam Byatt began his career, aged just 16, in the kitchens of Claridge’s. He opened Trinity in Clapham, south-west London in 2006. Trinity now holds a coveted Michelin Star as well as three AA rosettes. In 2025 Britain’s chefs, restaurateurs and food writers voted Trinity number 4 in the National Restaurant Awards. Among other awards: The Times ranks it in the UK’s Top 100 Restaurants; OpenTable places it in the UK’s top ten. Aside from Trinity, the flagship, Adam has five other restaurants. Since 2024 he has been Chair of the Royal Academy of Culinary Arts. In 2025 he was awarded the Michelin Guide’s Chef Mentor of the Year, in recognition of his significant impact on the industry.

‘Adam Byatt is a chef who embraces excellence, and he is an exemplar of our profession. I urge every young chef to read this book because it will encourage you to hold onto your dream’ Raymond Blanc obe