Chef Adam Byatt becomes Bartlett Mitchell consultant

Adam Byatt has been named chef consultant to caterer Bartlett Mitchell and its sister business Inn or Out Events, as the Trinity chef patron readies to relaunch his south London restaurant.

Trinity is expected to reopen following a complete revamp that includes the addition of an outside dining area on the newly created Clapham Old Town ‘urban piazza', an open plan kitchen and a new casual dining space on the venue's first floor called Upstairs.

Byatt's exclusive collaboration with Bartlett Mitchell and Inn or Out Events will see him work with executive chef Pete Redman and all the chefs on masterclasses, sustainable sourcing, live food demonstrations and events. He will also provide clients with signature dishes.

The caterers said that Byatt's commitment to only sourcing British ingredients and their own reputation for seasonality, provenance and fresh ingredients was a perfect partnership.

Wendy Bartlett, chief executive of Bartlett Mitchell, commented: "I am very excited to have Adam on board, I really love his food and he is a perfect fit for Bartlett Mitchell's fundamentally food ethos."

Meanwhile the redesigned Trinity is preparing to relaunch on Monday 12 October. The new Upstairs restaurant will feature wooden communal dining tables set along picture windows overlooking the newly created Clapham Old Town ‘urban piazza'.

The casual dining menu, cooked from an open island kitchen, will be made up of 12 small plate dishes that change daily. Samples include roast chestnut salad; barbecue squid and gremolata; crab Thermidor; and game broth.

Downstairs, the original Trinity will continue to serve Byatt's typical cooking style that sees him serve up his take on classic dishes, such as his signature pig's trotter with gribiche; lemon sole baked in seaweed butter; pot au feu of duck; roast grouse with white polenta and blackberries; and apple pie and custard, one of the desserts the chef served on BBC2's Great British Menu.

The restaurant's wine list has been extended to 400 bins and now includes a ‘Chef's Cellar' selection of fine wines offered with only VAT and corkage added.

Adele Harrington designed Trinity's new look in a less masculine style than before, using elements of marble, british stone, soft furnishings, brass and wood as well as new leather banquette seating within a colour palette of jade green and heather pink.

Artist Kristjana S Williams was commissioned to produce three bespoke paper-cut collages artworks for the space.

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