Trinity

Having refurbished his handsome flagship, refreshed the concept and gained a Michelin star, Adam Byatt is now riding high – serving determinedly upmarket food to an ever-appreciative audience. “Wonderful inventive cooking in a smart but relaxed atmosphere. I love this place”, says one reader.

Occupying the ground floor, the main restaurant is a “gorgeous” light-filled space with elegant seating, muted colours, striking modern art and huge windows overlooking a sunny outdoor terrace. There’s an open-to-view kitchen too, while staff are incredibly helpful – “they even look after children who are getting crabby”, notes one happy parent.  

We’re continually impressed by Byatt’s subtle and confident cooking – a broadly based showcase for eclectic modern cuisine with French overtones. Among the starters, star billing goes to a combo of mackerel with white gazpacho and tarragon, while tuna and crab salad is a delicate patty with thinly sliced apple and smoked almond. Elsewhere, oysters appear in chilled ‘chawanmushi’ (a Japanese steamed egg custard with dashi and tomato), while succulent roast scallops véronique come with capers, cauliflower and grapes.

There are some mightily impressive meat-based dishes too – from a delicious marriage of pork jowl with fresh peas and a whole langoustine wrapped in rice paper to pig’s trotters politely deconstructed with mustardy sauce gribiche. Lavish desserts include a spectacular tarte Tatin (for sharing) with prune and Armagnac ice cream, while dainty petits fours, top-class French cheeses and a fascinating wine list with “perfect recommendations” all add to the pleasure of eating here.

Trinity’s offer also includes Upstairs, which is a relaxed space that has been designed for informal meals, private parties and wine tastings. If you want to try the delights of Trinity outside of the restaurant, why not try out Trinity at Home – a bespoke catering service that includes menus, staff and even the washing up.