By Adam Byatt, http://www.trinityrestaurant.co.uk/
It’s with childlike anticipation that I enter each year never quite knowing what eye-opening food experiences, restaurant discoveries and magical ingredients will enlighten my year.
2011 has been exceptional, which is an odd thing as I’m no spring chicken and one would imagine that having seen so much already it would be tricky to be inspired. I actually think that years give us …
By Rob Pickard
The provenance of our food is an increasingly important aspect for many people when eating out, especially when it comes to meat, so it was great to see one of our favourite London restaurants, Trinity in Clapham, inviting its customers to celebrate the start of summer with Pig Week.
The idea is so …
By Adam Byatt, http://www.trinityrestaurant.co.uk/
Picnic Food – what better way to eat outdoors? Take simple ingredients and a picture perfect setting, put together the things you want to eat in the sunshine; fresh vibrant tomatoes, soft stone fruits, crusty breads and smelly cheeses, to name but a few. A picnic is not a truly successful occasion unless you have sticky fingers and a huge mess to …
By Adam Byatt,http://www.trinityrestaurant.co.uk/
Yorkshire Puddings
This is the fourth post of the series where Adam Byatt’s introduces his new cookbook “How to Eat In”. See video below where Adam shares with us his Basic Staples secrets and discuss the season calendar…
By Adam Byatt, http://www.trinityrestaurant.co.uk/
The Trinity Pavlova
This is the third post in a series where Adam Byatt’s introduces his new cookbook “How to Eat In”. See video below where Adam introduces us to the Naughty Nibbles chapter….
By Adam Byatt, http://www.trinityrestaurant.co.uk/
pot roast loin of old spot pork with kumquats
This is the third post in a series where Adam Byatt’s introduces his new cookbook “How to Eat In”. See video below where Adam prepares the main event. Make sure you don’t miss …
By Bibendumtimes
Sir Richard Whittington in a drink
British food? Past are the days when eyebrows were raised and questions asked. Local Chefs are now proud of their heritage. Nowadays almost every other restaurant prides itself with being the true representative of modern British cooking.
The same can be said about English wines. In the last few years wine drinkers began to understand that …
