Adam Byatt

The start of the year may have its dreary moments, but there is indeed cause for celebration, as a third restaurant on our patch is awarded a Michelin star. Adam Byatt, chef and owner of the esteemed recipient, Trinity, is understandably rather pleased.  

“When you cook for a living and your work is recognised by the most trusted food guide in the world, you can’t help but feel a sense of confidence in what you’re doing and a desire to push forward,” he explains.

The humble roots of the prestigious Michelin Guide date back to 1900 when it was designed to help French motorists find local amenities, such as restaurants and mechanics whilst out on the road. The star rating system was introduced in 1926 and despite having been published for more than a century, the selection process is tougher than ever.  

“The Michelin Guide dined at Trinity five times that I know of over a period of ten months. There is simply no other guide that gives such financial or time commitment to its assessments,” says Adam.

“Michelin stars are awarded infrequently for good reason – they recognise a kitchen that has a clear and concise approach to food, buys the very best produce, charges fairly, cooks with accuracy and delivers a consistently across a prolonged period of time. Sounds easy on paper, but I can assure you that it’s not as simple in action.”

Trinity joins Chez Bruce in Wandsworth and The Glasshouse in Kew Village, both of whom have been flying the one-star flag since 1998 and 2002 respectively.

Adam, who also owns Bistro Union in Clapham, is a food writer and a regular on BBC One’s Saturday Kitchen. He also dedicates much of his time to mentoring young chefs starting in the food business.

“I feel very lucky to be able to do what I love for a living, although it’s not all roses. The hours and pressure are certainly demanding, but I’ve always found that delivering pleasure to people through food is an incredibly satisfying way to spend my day.”


adambyatt.co.uk. Published in the January issue of The Wandsworth Magazine, and online at Essential Surrey and SW London