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Adam Byatt

@adambyatt

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Chef owner @trinityclapham 1 ⭐️️
Chair @royalacademyofculinaryarts
@rosina.restaurant
@charliesmayfair
@constance.restaurant
@trinityupstairs

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Just two months out from the release of Trinity: The Cookbook, so much work went into this, it really is my life’s work. Written by myself and my close friend, James Steen.

What a lot of people won’t know is that Trinity: The Cookbook is two books in one — the definitive restaurant book of over 80 dishes, as well as a practical handbook, The Trinity Repertoire.

The Trinity Repertoire contains dozens of short, simple, foolproof recipes for everyday cooking. Its as if you’ve followed me around for my entire career keeping note of all those handy little recipes i’ve picked up. A perfect, practical, cookbook for daily use.

Pre-order in my bio 💚

Happy Cooking x by @adambyatt

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2 months ago

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3 months ago

About as good as mash gets - this is how we serve mash at @trinityclapham

500g Ratte potatoes
1 pack of unsalted butter, cold/diced - (250g)
2/300ml double cream
Maldon salt
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Peel potatoes, wash well.
Place potatoes in a pan of water, season well and bring to a simmer.
Turn off the potatoes when you can stab one with a knife and it drops off the end.
Allow to sit for 2/3 minutes in the water.
Drain well.
Pass through a tamis twice.
Return the hot mashed potato to a pan and begin to emulsify in the butter and cold cream, in stages. - Make sure to really work the potato in order for it to accept as much fat as possible before splitting.
Cook well over a medium heat until the fat begins to split.
Re-emulsify the mix using cold milk.
Season if needed.

Serve. by @adambyatt

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7 months ago

Trout of this world! 🐟✨ @adambyatt ‘s semi-smoked trout with beurre blanc and pickled cucumber is a masterclass in elegant flavours - an un-beurre-lievable dish, if you ask us 🧈😍

Head to the BBC Food website to find the recipe 🌟 #SaturdayKitchen by @adambyatt

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2 days ago

📖 RELEASE DAY 📖

I am so proud to announce that Trinity: The Cookbook is now available.

You can purchase a limited run of signed versions through my website: https://adam-byatt-restaurants.myshopify.com/products/trinity-the-cookbook

Available for delivery or collection from Trinity.

Huge thank you to those who have supported the book so far 💚 by @adambyatt

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4 days ago

Trinity: The Cookbook - Behind the Door releases on the 15th October.

Pre-Order: https://geni.us/trinitycookbook

Or visit the link in my bio by @adambyatt

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6 days ago

This weekend’s newsletter is an incredible recipe by Adam Byatt, the chef owner of Michelin starred restaurant Trinity. He has kindly shared a recipe for Blanquette of Rabbit, Prunes and Pilaf Rice from his upcoming cookbook, Trinity The Cookbook, which comes out on 15th October.

When he sent me the book, I read through it very quickly and I loved it so much that I asked if he wanted to come make a video to celebrate it. This is the recipe he chose from the book. You can find the full recipe on my newsletter (its a free post). Link in bio by @adambyatt

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9 days ago

Come with me as I cook another wonderful event @browns_hotel with chef Andrew and the team.

@charliesmayfair by @adambyatt

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9 days ago

Duchesse Potatoes - an underrated spud

4 large King Edward potatoes
5g Maldon sea salt
50g salted French butter, diced
100ml double cream
3 egg yolks
Nutmeg
Black pepper
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Bake potatoes at 180–190°C on a salted tray until completely tender.
Halve while hot and pass through a fine sieve/tamis.
While warm, add butter, cream, egg yolks, nutmeg and black pepper. Whisk until smooth and fully combined.
Transfer to a piping bag fitted with a star nozzle.
Pipe into small moulds onto a Silpat-lined tray.
Bake at 190°C for approximately 10/12 minutes, until crisp and golden.

Garlic Butter
125g french salted butter
3 cloves garlic, microplaned
30g flat leaf parsley, chopped
Salt and pepper
-
Whisk together and chill briefly to thicken. Roll in clingfilm and keep for up to 1 week.
Rewarm and brush over the hot Duchess potatoes immediately after baking. by @adambyatt

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10 days ago

TRINITY CELEBRATES 20 YEARS WITH NEW COOKBOOK 📖 🍽️ // Clapham’s very own @adambyatt has a new book. Trinity: The Cookbook: Behind the Door marks twenty years of @trinityclapham the neighbourhood restaurant he opened in Clapham Old Town in 2006.

It’s laid out like a day at the restaurant, from elevenses madeleines through the signature semi-smoked salmon with beurre blanc and pickled cucumber, to that famous Tarte Tatin.

From signature recipes to the people who make them, it tells the story of the past two decades behind Trinity’s door. There’s a Christmas section too, and a little “Trinity Repertoire” tucked into the back cover with easy everyday recipes for home.

Trinity: The Cookbook (@quadrillebooks, £55) is out now. Written by Adam Byatt and James Steen, photos by @johncareyphoto taken in Clapham Common by @adambyatt

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12 days ago

My Beef bourguignon brought to you by my friends @hestanuk_eu - Use code ADAMBYATT15 for 15% off - They’re the only pans I would recommend whole heartedly. Lifetime warranty.

For this, I used the Hestan ProBond Luxe 30cm Polished Professional Clad Stainless Steel Rondeau - 5.7L 35% more conductivity than a normal clad pan as well as the Hestan CopperBond Induction Copper Sautéuse & Lid - 26cm (3.3L).

Makes enough for four people.

Beef Bourguignon
200g large bacon lardons diced – I have used ventreche
12 chestnut mushrooms, turned if you wish..
12 silverskin onions, peeled
2 beef cheeks, large dice
1 carrot, peeled, large dice
1 onion, peeled, large dice
1 stick celery, large dice
1 bulb garlic, split
1 small bunch thyme
Plain Flour, for dusting
1 bottle Burgundian pinot noir red wine/75cl
Double-brown chicken stock, as required - around 1ltr
1 bunch flat-leaf parsley, chopped
Maldon salt
Black pepper
Oil, as required

Render the bacon lardons in a heavy braising pan until deeply browned and crisp, allowing the fat to render out. Add the garlic skin/bacon skin if available and render with the lardons.
Remove the bacon and reserve. Keep the rendered bacon fat in the pan.
Add the silverskin onions and mushrooms. Cook gently until coloured and the mushrooms have released some of their moisture.
Remove the mushrooms and onions and reserve as the garnish.
Increase the heat. Season the beef cheeks with Maldon salt and black pepper and lightly dust with flour. Shake off any excess.
Sear the beef in batches, giving each piece plenty of space. Build a deep brown colour without overcrowding the pan.
Remove the beef and reserve with all its resting juices.
Add the carrot, onion and celery. Increase the heat and colour the vegetables quickly without cooking them through.

Return the beef and all its juices to the pan.
Add the red wine — approximately 750ml–1L — and reduce rapidly, but do not reduce completely to syrup. Retain some acidity…

…Full recipe over on my YouTube Channel - too long for instagram 💚

Happy cooking by @adambyatt

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14 days ago

I think this may be the best way to use ceps … butter, garlic & mushrooms on toast with a double yolker 💚 by @adambyatt

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21 days ago