What's Cooking/Growing

Finally, I have become my parents … if this isn’t the title of a book it should be and bound with a severe warning that the contents may offer up some home truths and embarrassing insights that cause a feeling of age!

It was the vegetable patch that did it; garden centres, seeds, wellington boots and crumbs of compost throughout the once cherished car. It’s a great idea and obviously one that someone in my field should, would and could embrace but oh how I feel like my folks.

Growing your own has in recent times become a trend amongst urbanites, a sense of good nature, getting back to the root of all things edible and enjoying some well deserved British sunshine. This act of amateur self sufficiency has helped me understand so much more about the life cycle, seasonality and deliciousness of vegetables in season let alone teach my eldest some life cycle lessons, i.e. welly boots plus small tomato plants equal no tomatoes and worms don’t survive in sealed jars…

So armed with an understanding of the cycle and a result of cherished crops in our own humble patch I can confirm that runner beans, peas, broad beans alongside English strawberries are in full swing and should be enjoyed whilst the moment lasts. I now know and understand like never before that from plant to plate in the shortest time possible is the way forward … fresh, sweet and so satisfying when eaten with a few remnants of soil!

A Hare-y feast

The Hare is not an animal most sought after, regularly eaten or cherished in the same way that Rabbits, Chickens or Ducks are, but during the month of August this long eared bouncer is at its best. I would advise that caution is undertaken if you are to reap the rewards of tackling hare. Slow and gently with plenty of moisture is the way with the legs and shoulders and quick browning and the mildest of heat is required for the loins. Hare takes well to being left in a concoction of red wine, spices and Juniper Berries (remember Juniper is the main flavour component for Gin so a good slug of Beefeater would never go a miss..!) for a day or two before pot roasting or slow braising. Leaving the meat to rest in its braised juices once cooked and until cool is a sure way to retain that juiciness.

With a small patch of thriving greens, shooting peas and pumpkins starting to flourish for the autumn, and a pot of gamey hare in the oven it’s easy to make our London dwellings into a country pad for the afternoon without the sacrifice of a lack of amenities, style or content. Food has a way of taking us to places and back again without a mode of transport or change of clothes and for me it’s the memories that make it all the more worthwhile.

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Trinity “Sunday Supper”

Our aim has been to develop a Sunday Supper experience that does away with crumpets and cheese! Leaves the teapot covered and gets you out of the house for the last night of the weekend.

We have designed our offering for those who appreciate the value of a relaxed and informal Sunday evening. The evenings are with or without interaction, in groups or couples, and keep things as simple as Sundays should be … pre dinner drinks, two starters to choose from, a roasted Joint for that week and a choice of two puddings from the much converted dessert trolley!

We are throwing in the coffee, tea and water and giving the evening a set price of £30 to make it Sunday simple.

Arrive at 7pm for drinks with locals, friends, fellow foodies and follow this with dinner at 7.30. Alternatively, dine at a time you prefer up until 9pm in a small group or as a couple. The food will be Sunday simple, the drinks flowing and the ambiance created by people who know what is needed to draw the week to a perfect close.

Places are limited as we cook the week’s joint and when it’s gone it’s on to cheese!

For more information or to make a reservation please contact the reception team on 02076221199 or dine@trinityrestaurant.co.uk

We are also launching a new children’s Sunday menu, smaller portions fit for foodie kids! This is available at Lunch and Supper and comes complete with foodie activities to keep the kids entertained so you can dine in peace! The menu is £15 per person.

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Who is Jamie?

Trinity’s Sous Chef Jamie Draper was asked to reveal all in a Q&A

Who are you and what do you do at Trinity?
I’m Jamie Draper, the Sous Chef at Trinity restaurant. If I’m not in the kitchen cooking  you can find me sourcing the new seasonal produce from our suppliers, helping Chef write new menus, training the Commis or if I really have to, doing some admin in the office!

How long have you worked at Trinity and with Adam? How did it happen?
I’ve worked at Trinity since we opened in November 2006, for Chef for the last four and a half years; from Thyme to Origin to Trinity. I work with great people and fantastic produce. What more could you ask for?

You can get nice food every night of the week somewhere else in London. But what do you think it is about the food and service at Trinity that makes it the place to eat in London?
I genuinely believe that we’re a restaurant that you can come to all the time and not get bored. You can’t eat 3 Michelin star food every day. The menu is seasonal, delicious and accessible, which is really important. There’s really something for everyone on the menu. From serious foodies to those who want to drop by on a Tuesday, have a main course, glass of wine and go home happy!

What are your favourite foods?
It would have to be a toss up between a curry and a roast dinner. Actually, no a curry to start, followed by a roast!

When you’re not working what do you enjoy doing?
Eating.

Where do you live and where do you eat out in London?
St-reatham! I eat out everywhere. Love Tom Aikens, Gavroche, Ledbury

All time favourite restaurant? Been to anywhere exciting recently?
It’s got to be Le Manoir aux Quat' Saisons; sheer brilliance. There was nothing about it I didn’t love, food’s cracking, had a fantastic and memorable evening. Recently we went to Michel Bras in France; a spaceship in a mountain! Something I wouldn’t normally associate myself with but it was incredible.

Favourite store cupboard essentials?
Those nice tins of Foie Gras you get in France and Madeira – can’t cook without it.

What is your favourite dish on this summer’s menu?
Easy. Assiette of Duck.

Three words to describe yourself.
Happy, Hungry, Hilarious.

What’s great about the London restaurant scene?
Just the sheer diversity of cuisine that’s available, and across the board good quality - if you know where to find it!

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Taste of London

As announced last time we landed in Regent’s Park once again for this year’s Taste festival, an amazing event and a great opportunity for us to take our food and hospitality on the road. Amazing people, great atmosphere and to be surrounded by so many great restaurants made the event a truly memorable one for us all.

We all felt this year’s event was the best ever and we want to welcome all of the new found customers and to thank all of our existing ones who came to see us in the park.

You can read my take on Taste of London and more here :-
 http://www.deliciousmagazine.co.uk/blogs/Chef_Adam_Byatt:_Trinity,_London_1076

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Corker of the month

MARMESA Syrah 2005 – Edna Valley, California

A superbly balanced, ripe wine with juicy red cherry and blackberry fruit flavours. Smooth and seductive it has plenty of Californian sunshine but is neither sweet nor jammy. Elegance and restraint are the hallmarks here with a delicious savoury edge to the long, fresh finish.

Producer: Marmesa Vineyards

Method of Production: The grapes are sourced from the cool climate Edna Valley south of San Luis Obispo in California's Central Coast. The area has a distinct maritime influence which prolongs the growing season and helps maintain the grape’s natural acidity and aromas.

This wine is available from Oddbins at only £ 9.99

Kindly supplied by our friends at Bibendum Wine http://www.bibendum-wine.co.uk

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Wine farewells to Severine

We would like to take this opportunity to thank and bid farewell to Severine Sloboda who has been our faithful Sommelier since Trinity opened. Severine has been the face of Trinity’s WINE and helped take many customers experience to another level with her knowledge and passion. She goes on to pastures new and we wish her well in her new post.

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Supplier of the month

This month a supplier whose wares are available to both restaurant trade and customers alike, Richard Murray - www.murraysfreshfish.com. Richard is dedicated to his field and it is through the passion of people like him that Trinity’s offering can reach great heights.

London’s only independent fishmonger, Richard Murray delivers an unparalleled service along with some of the finest fish and shellfish in the capital. Specializing in day boat and line caught produce from Cornwall, to the Isle of Wight to Mersea Island and beyond. Richards holds a wet fish stall in Battersea Square each Saturday morning.



I look forward to seeing you in the restaurant soon, happy cooking and enjoy the recipe.

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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