Vanessa Zard

Vanessa Zard

Other 19th May 2023
Vanessa Zard


Trivet, the Bermondsey restaurant from Chef Jonny Lake and Master Sommelier Isa Bal, will this month launch a new al fresco lunch menu, to be available on its sun-soaked terrace throughout summer.

Available from Wednesday 17th May, the Trivet terrace menu will feature an à la carte selection of snacks and seasonal dishes created by former Fat Duck head chef Jonny Lake and inspired by his global travels. These can be enjoyed alongside a new summer cocktail menu and wines from Michelin award-winning sommelier Isa Bal.

From Wednesday to Saturday until 5pm, afternoon diners at Trivet can take a seat on the 25-cover, south-facing terrace and enjoy the new selection of casual plates designed with relaxed summer lunches in mind, made using the highest quality ingredients and finished with exceptional culinary execution.

Alongside snacks such as Trivet Puffini, a puff pastry bite topped with sour cream, onion, pea and caviar; Crispy chicken wings with honey mayonnaise and the restaurant’s Homemade French fries with onion ketchup, diners can expect dishes including: Hot tongue bun, anchovy mayo, pickles and blackcurrant mostarda; Green asparagus, lardo di colonnata, romesco and sea herbs; Warm salad of confit lobster claw, bulgur wheat, mango, trombetta courgette and sauce Américaine; Roast chicken leg ballotine, potato terrine, jus gras and ‘fines herbes’; ‘Tandoori’ spiced cod, beluga lentils and sea beet; Charred leek, smoked coconut and maitake mushroom. 

For dessert, diners can indulge in a twist on traditional British Strawberries and Cream, with marinated wild strawberries, strawberry consomme, strawberry sorbet and a vanilla zephyr, as well as a changing selection of homemade gelatos and sorbets.

A new summer cocktail menu will accompany the terrace menu, with drinks including Pimm’s, Trivet-style, an elegant take on the summer classic; the Trivet Lemonade made with lemon juice – which has been soaked with its zest to enhance its fragrant flavour – and fresh mint; or a non-alcoholic Carrot Beer, made with carrot, fresh ginger juice, lemon, ginger ale, vanilla and parsley oil. Alternatively, diners can dive into Isa Bal’s award-winning wine cellar, consisting of more than 450 wines ranging from classic producing countries such as Italy and France to the root of viti-viniculture with wines from Georgia, Armenia and Turkey.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.