On a balmy afternoon in June, the jellybean foodservice PR team experienced fine dining at its very best, courtesy of chef Adam Byatt and the team at the Michelin-starred Trinity, Clapham.

With a self-set mission to serve great food, Trinity prides its menu on being seasonal, inspirational and, above all, delicious – all of which we can now unequivocally attest to.

Between tiny swirls of cheese-filled pastry puffs, a picture-perfect spring vegetable salad, guinea-hen “primavera” and buttery mash that dreams are made of, we toasted a return to business as usual – hybrid working meaning it had been months since we had all been in the same place at the same time. A finale of a 24-hour caramelised tarte tatin was the perfect pièce de résistance to bring the meal to a close.

 

Trinity Restaurant Clapham - Caramel Tarte - Foodservice PR

After so much uncertainty, getting back out into the wonderful (and real rather than virtual) world of hospitality and experiencing first-hand our industry’s talent feels like a real privilege. Recent events such as the Craft Guild of Chefs Awards and The UK Food & Drink Shows, have demonstrated hospitality’s renewed vitality, and as the industry looks to the future, its collective mindset of tenacity and optimism will undoubtedly set it in good stead.

Clare Fellowes-Freeman
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