Adam Byatt, though still a young chef has been around for a while. Honing his skills under Phillip Howard at ‘The Sqaure’ he went on to own and run the wildly successfull ‘Thyme’ in Clapham. Thyme received the kind of reviews chefs only dream of and Adam decided to relocate it from Clapham to the West End, which in the end wasn’t great for business.
Taking Thymes lack of success on the chin, he bounced back with Trinity once again in Clapham. Trinity is receiving the same calibre of praise Thyme did and was recently named London Restaurant of the Year at the AA Hospitality awards.
We caught up with him for a quick chat earlier this week…..
Which is the last restaurant you visited and what were your thoughts?
St John last Sunday, it was my Son’s birthday, the service was a delight and the food exceptionally well planned and executed as normal
Which is your favourite London restaurant?
After mine… St John and Roka
What is the most important attribute for a chef to have working in your kitchen?
Attitude, humility and a willingness to adopt the basic understanding of working as a team to achieve a pre determined goal
If you had to give one piece of advice to an up and coming chef, what would it be?
This is a people industry, if you are not good with people choose another job, Plan your path of learning with intelligent forethought, treat your colleagues with the upmost respect and be willing to sacrifice
What is the most difficult part of your job?
The cooking I find easy, the people side of the business, both staff and guests I find more challenging.
What would you choose for your last meal?
Fresh white Crab lightly seasoned and bound with a little mayonnaise spread on toast
Which Chef (Chef’s) do you most admire?
Too many to mention but any chef successfully holding together a privately owned restaurant over a sustained period and managing to balance both work and life to some satisfactory degree deserves admiration
What is your favourite ingredient to work with?
Shellfish for flavour, pork for butchery and craft and vegetables for endless inspiration
What is your signature dish of the moment?
The pigs trotters on toast at trinity as been on the menu for 4 years now and continues to be a big seller
You can find Adam on Twitter @adambyatt
Interview posted by Mise En Place Hospitality Recruitment
Just another WordPress site