Jonny Lake and Isa Bal recognise it’s a tricky time to open a restaurant, but the pair hope that Trivet is indeed stable on uneven ground. Drawing on inspiration from baked potatoes in Japan to ancient wine trails, the site will be anchored by their ultra-modern yet relaxed style. Emma Lake discovers what’s in store
Chef Jonny Lake and master sommelier Isa Bal considered a multitude of alternative names for their debut restaurant before settling on Trivet.
The two former Fat Duck colleagues chose it partly for its implications of balance, warmth and stability, but mostly because of its universality – trivets have, after all, been used in almost every ancient civilisation.
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