Cep Gougere NV, Pommery, Royal Brut, Champagne, A Reims, France - Grouse Raviolo, Game Broth, Elderberries, Maple Vinegar 2013, Pinot Noir Grace Bridge, Lodi, USA - Crisp Pork Jowl, Coco Beans, Cockles and Saffron 2015, Chardonnay Vineyard Selection, Terra Noble, Casablanca Valley, Chile - Brioche and Maple Soft Serve, PX Raisins 2014, Coteaux du Layon, Domaine Ogereau, Loire Valley, France - Maple Macaroons
The menu at Upstairs at Trinity
Guests were greeted with chilled Pommery champagne and got a chance to mingle before Adam Byatt explained a bit about the concept of Upstairs at Trinity.
Crisp Pork Jowl, Coco Beans,
Cockles and Saffron
He explained how the kitchen at Upstairs runs almost independently to Trinity. There are only two chefs at any one time, and they minimise restaurant wastage by using the trimmings from Trinity in Upstairs.
To start, guests enjoyed a dashi cracker with scallop roe and seaweed, and some rather unique bread, a favourite with regulars at Trinity. Adam and his team of chefs had prepared a delicious five-course menu for the day, highlights of which included seasonal Grouse Raviolo with game broth, elderberries, and maple vinegar, and one of Trinity restaurant's signature dishes - Crisp Pork Jowl, served with coco beans, cockles and saffron. Sweet maple macaroons with teas and coffee were the perfect accompaniment to end the meal.
What the chefs and sponsors had to say about The Staff Canteen live networking lunch
Pommery was the headline sponsor for this month’s lunch. Sara Hicks, director of Vranken-Pommery UK said: “It’s been a wonderful day. Adam has pulled out all the stops. He and his team have produced some wonderful food. The simplicity of what’s written on the menu belies the care and attention that comes out on the plate. Every course has been delicious and if I do say so myself, I think we managed to get the wine matching okay! I think for us, it’s very difficult to get to the chef proprietor – invariably they lead very busy lives and I think they think there always seems to be an ulterior motive. Yes, there is, of course, I want to sell some more of my wine, but I think this is such a nice environment.
Everyone here is talking about the industry and everyone has the same challenges from a lack of skills and staff, to the rates of the building, so it’s quite nice to have that environment where you can put eleven individuals together, without it appearing like it’s contrived. Some of the chefs know each other, but on the other hand, there are lots of new young chefs here who are looking to people like Adam to maybe help them to the next phase of the industry. I think these events are really important and we love sponsoring them.
Brioche and Maple soft serve,
PX Raisins
Harry Guy, head of development for Simon Rogan said: “Today was really good, the food was really nice and meeting Adam at Trinity has been great. I think getting people together from different aspects of the industry, gives you an insight into what they do as they’re not necessarily from the same circles in the industry that you’re in. It’s great to meet other people and share ideas.”
Daniel Pearse, executive pastry chef for Hakkasan Group added: “I love the fact that today was a great opportunity to get together with other people, with other people from many different parts of our industry, not just chefs. It’s a good opportunity to talk about some of the good points, but also some of the things that we need to improve on as an industry as well.
I think this was a great opportunity for all of us to get together – we’re not the best at keeping in contact with people in our industry. This is perfect really – it’s what we love to do, we love to drink, we love to eat, we love to chat, and it’s the perfect opportunity for us to all get-together and do that. It should definitely happen more often.”
He added: “It was really nice to get to meet the sponsors, and for them to meet us and talk to us. It’s a nice context and it's informal – everyone’s chatting and enjoying the great food that we had. It was really good.”
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