Former Fat Duck colleagues Jonny Lake and Isa Bal have announced that their new London restaurant, wine bar and cellar in Bermondsey will be called Trivet.
The restaurant is slated to open this autumn in the Snowfields Yard development, and is described as an “informal, high-quality dining restaurant utilising the finest ingredients and wines”.
Chef Lake said: “The name Trivet came about organically. A trivet is an age-old cooking utensil – elevating pots over an open fire or providing a resting spot for dishes and pots.
“Trivet implies balance and warmth which forms part of our vision and values for the restaurant, as well as our working relationship.”
Lake, previously executive head chef of the Fat Duck group, and master sommelier Bal have said they aim to deliver an “unrivalled taste experience”.
Bal, former group head sommelier of the Fat Duck group, added: “Throughout the many years we have worked together, Jonny and I have always been in pursuit of inspired culinary excellence. At Trivet, we will showcase our explorations of ingredients, dishes and drinks from different regions around the world.
“The design and experience of the restaurant will also be inspired from our travels, juxtaposing Nordic functionality with the warmth of the Mediterranean and a dose of fun.”
Bal and Lake worked together for more than 12 years at the Fat Duck Group before leaving last year to pursue personal projects.
Lake’s professional cooking career began when he trained as a chef at the Institut de Tourisme et d’Hôtellerie du Québec, Canada, which led him to complete stints at Michelin-starred restaurants Spurcacciun-a and Quintilio in Liguria, Italy, as well as working for legendary Italian chef Gualtiero Marchesi at L’Albereta in Lombardy.
He moved to the UK in 2005 to join the Fat Duck, was named head chef in 2009 and subsequently promoted to executive head chef of the group.
Bal’s hospitality career began more than 20 years ago as a commis sommelier at the Vineyard at Stockcross, near Newbury. In 2008 he won the highly regarded title of Best Sommelier of Europe and passed the Master Sommelier exams a year later.
In his role as head sommelier for the Fat Duck Group, Bal worked closely with the kitchen team, pioneering new ways to pair food and drinks.