Growing up, Essex born Adam Byatt had never wanted to be anything but a chef. Now, he is the proud owner of Michelin star restaurant Trinity in Clapham, London.
Adam was exposed to the world of cooking at an early age, as his mother was a professionally trained chef and his grandfather was a chef in the Army. He experienced good home cooking from his mother, while his window cleaner father taught him the art of hard graft.
Adam Byatt
When Adam turned 16, he was introduced to the Savoy Education Trust and was offered a placement as an apprentice chef at Claridge’s Hotel. After 3 months of his apprenticeship, Adam had an opportunity with the Academy of Culinary Arts and started college at Bournemouth, as well as a scholarship with Claridge’s. He spent 4 ½ years improving his skills and qualifying as a professional chef.
Careers to Date
Joined by the head chef of Claridge, John Williams, he moved to the Berkley Hotel. He then joined Philip Howard at The Square in Mayfair, which was awarded their second Michelin star, and Adam was promoted to Sous Chef.
Adam opened his first restaurant, Thyme, in 2001. It was an instant success and won many awards, such as ‘Time Out Restaurant
In 2005, Adam opened Trinity in Clapham Old Town. With a mission to “deliver a great fresh plate of food, served by friendly, knowledgeable staff in a warm and inviting atmosphere”, Adam wanted to ensure there was an emphasis on great flavours and knowledgeable service.
Trinity Garden Winter Salad
Since opening, he has won a Michelin Star, ‘Time Out’ best new restaurant, the AA’s ‘London Restaurant of the Year’, and was voted in the Top Ten restaurants in London by both Hardens and Zagat in 2010 and 2011. It has been listed in The Times Top 100 restaurants and Giles Coren stated it as “as close to an absolutely perfect experience of eating out as it is possible to have”.
Other Projects
He then opened a sister restaurant to Trinity, Bistro Union, in 2012, which provided an all-day dining experience in a relaxed environment. While Trinity underwent a refurbishment in 2015, a new dining room was built in the first floor of the restaurant, ‘Upstairs’, providing a more relaxed setting. In 2016, Trinity received its first Michelin star, while Upstairs received a coveted Bib Gourmand from the Michelin Guide, just before its first anniversary.
Adam also partakes in charity work, such as Action Against Hunger and support of the Academy of Culinary Arts. He published his book, ‘How To Eat In’ in 2010, including his unique take on classic dishes that he feels are worth staying in for.
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