Chefs’ Secrets of Success: Adam Byatt

By Hannah Thompson contact

- Last updated on GMT

“Try to be better today than you were yesterday…faster, cleaner, sharper.”

After over ten years as chef proprietor of the fine-dining Trinity in London’s Clapham, Adam Byatt was finally rewarded with a Michelin star in the most recent UK & Ireland guide.

The prestigious accolade came a year after Upstairs at Trinity – the more casual small-plates operation literally upstairs from the main restaurant – opened, and has allowed the chef to diversify his menu, use more interesting cuts of meat and fish, and work towards an almost zero-waste site.  

As a chef with decades of experience, Byatt began his career at Claridge’s, before going on to work with Phil Howard at The Square. His first Clapham opening, Thyme, was an almost-immediate hit after opening in 2001, but after a move to Covent Garden, unforeseen problems caused the venture to fail – leading to, as Byatt himself says, “some incredibly dark moments”.

And yet, Byatt returned to Clapham and has established himself as one of the star chefs in the area, also opening Bistro Union on the popular Abbeville Road.

Now passionate about training young chefs, contributing to charity events, and cooking as efficiently and creatively as possible, he speaks candidly about the graft, sacrifice and tireless precision that is required for such a long, rewarding, resilient and successful career.

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