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Going Up / Going Down
Me at the moment! Children,
restaurant, staff, and the
economic climate are enough
for anyone to contend with,
but thankfully the food
seasons continue to offer me
a respite of the senses and
inspiration aplenty. I say
this often, but this, really
is my favourite season. Who
could fail to get excited by
fresh, green, Kent asparagus
or dark sponge-like morel
mushrooms and of course the
new season, gem of a potato,
the Jersey Royal? On a
recent trip to Borough
Market, whilst holding a
‘Thoughts for Food’ master
class, the market was alive
with asparagus! It’s no
surprise that these seasonal
stems go so well with morels
and jersey royals, and at
the bottom of the page is a
recipe which is a great way
to combine all three into a
tasty, minestrone type soup
that is light, delicious and
really shows off these
ingredients in their prime.
Here at Trinity we have
loved cooking with wild
garlic, rhubarb and blood
oranges but will now be
bidding these goodies a fond
farewell (if you don't,
there really is nothing to
look forward to next year).
We have been making the most
of two new suppliers that
are bringing inspiration in
droves, one is Loch Duart
http://www.lochduart.com,
with some of the best
non-wild salmon I have come
across and the other is Yun
at The Mountain Food Company
http://www.mountainfood.org/
who is a forager of wild
goods; bringing us nettles,
wild garlic, chive flowers
and lemon sorrel to name but
a few.
We road tested the nettles
in a potato and nettle soup
and a smoked kipper and
nettle soup served with a
hot smoky, delicious!
It’s also worth mentioning
that it’s prime time for
watercress, which, with its
peppery aftertaste makes the
most amazing soups.
Chocolate remains as ever a
popular favourite of mine, I
was asked to be a judge at
this year’s chocolate awards
http://www.academyofchocolate.org.uk,
and we continue to use
Damian Allsop for his
incredible handmade
chocolates. His products can
be bought for home or retail
at
http://www.damianallsop.com.
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Menu Prix Fixe
To view this week’s menu
Prix Fixe
click
here. It’s worth
noting that you can check
our website weekly for the
latest menu that offers you
some of the best value
dining in town. £20 for
three courses,
Monday-Thursday all night.
(Because spaces are limited,
this menu is available by
pre booking only). As I keep
saying, don't expect prime
cuts or expensive garnishes
but be assured of slow
cooked ingredients in their
prime, that offer great
eating at a price point we
can all swallow.
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Question of the month
I asked some of the team the
following question:
“What is your favourite
food shop in London?”
............and here's what
they said!
Hannah: “Mrs. Kings
at Borough Markets – for the
Pork Pies”
Rupert: “Olga Stores
in Islington, the best
stuffed Olives and great
Burrata”
Jamie: “Doves
Butchers in Clapham Junction
– my family have been
shopping there for 30
years!”
Greig: “Rosie’s Café
in Brixton Market”
Darren: “Greggs on
Clapham High Street, purely
for the Yum-Yums!”
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New master classes for the
remainder of 2009
We have, again, canvassed
our guests to find out what
it is they want to get out
of our master classes. We
have taken away the least
popular classes and added a
few new ones for the
upcoming season. Next week
the full list will be
available, to view
click here
to see what we are offering
for the coming six months.
If anyone has requests for
specific classes (and enough
people ask for the same
thing) then please send them
to this address and we will
do what we can to put
together a class, it really
is that simple.
Masterclassrequests@trinityrestaurant.co.uk
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Nothing in the fridge?
In a bid to get our message
across to our locals, we put
together a simple postcard
that rather quickly became a
stylish food calendar and
fridge magnet, which
highlights the seasons and
dates that any true foodie
could not do without. If you
would like to be in
possession of one of these
foodie cards simply mail
this address
nothinginthefridge@trinityrestaurant.co.uk
with your postal address and
we will post one out to you!
Can't say fairer than that!
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Rupert’s update on our wine
offering
Exciting times are ahead. I
am currently finalising a
change to our house
Champagne that I’m sure will
go down very well with you
all. We’ve had a great time
with Bruno Paillard but it’s
time for a change. Also,
Adam’s favourite white,
“Wild Boy” Chardonnay is
back on the list, also a
popular wine with some other
chef’s that dine with us.
Look out for the interesting
new developments coming out
of the bar, including some
great Sherries, and drinks
with an English twist.
Including an English potato
vodka”
Thanks,
Rupert
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Trinity’s Tweets
Keep up to date with what’s
happening at the restaurant
by following us on Twitter
http://twitter.com/TrinityLondon
We look forward to seeing
you soon
Happy cooking
Adam
T R I N I T Y
4 The Polygon
Clapham Common
London
SW4 0JG
Reservations: 0207 622 1199
www.trinityrestaurant.co.uk
dine@trinityrestaurant.co.uk
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