Trinity: The Cookbook
Behind The Door
$85.80
- Hardcover
320 pages
- Release Date
20 October 2026
Summary
“As close to an absolutely perfect experience of eating out as is possible to have.” Giles Coren on Trinity for The Times
“Through the beautiful recipes of Trinity: The Cookbook, Adam Byatt tells the most inspiring and moving story of a restaurateur’s dream that has come true. Adam is a chef who embraces excellence, and he is an exemplar of our profession. I urge every young chef to read this book because it will encourage you to hold onto your dream. As for Trinity,…
Book Details
| ISBN-13: | 9781837836222 |
|---|---|
| ISBN-10: | 1837836221 |
| Author: | Adam Byatt |
| Publisher: | Quadrille Publishing Ltd |
| Imprint: | Quadrille Publishing Ltd |
| Format: | Hardcover |
| Number of Pages: | 320 |
| Release Date: | 20 October 2026 |
| Weight: | 1.00kg |
| Dimensions: | 1mm x 216mm x 283mm |
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Adam Byatt
Adam Byatt began his culinary journey at Claridge’s at the age of 16. He first showcased his dedication to seasonal, sustainable cooking with the opening of Thyme in 2004. Following local and critical acclaim, he opened Trinity in Clapham Old Town in 2006. Building on Trinity’s success, Adam launched Bistro Union in 2011 and the acclaimed Upstairs at Trinity, which earned a Bib Gourmand Award. Trinity has since achieved a Michelin Star and three AA rosettes, attracting 50,000 diners annually. It has been recognized among the top ten restaurants in London by Hardens and Zagat, featured in The Times’ Top 100 Restaurants in the UK, and voted one of the top ten restaurants in the UK by Opentable diners.
In 2017, Adam was honored as Imbibe’s Restaurant Personality of the Year for his significant contributions to the London dining scene and his commitment to mentoring aspiring chefs. He has supported various charities, including DEBRA and Action Against Hunger, and frequently lectures at culinary schools and colleges about careers in the hospitality industry.
Adam was appointed Chef Director of Food and Beverage at Brown’s Hotel in Mayfair, where he oversees Charlie’s. He currently serves as the Chairman of the Royal Academy of Culinary Arts and has recently announced his sixth restaurant, Brasserie Constance, located at Fulham Pier. Adam has made numerous television appearances, including regular spots on Saturday Kitchen and Great British Menu. Beginning in 2025, he will be the chef-in-residence for Delicious magazine and will also host a podcast.
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