Valentine's Day

We have limited availability for lunch on Valentine’s day, but are also open for dinner on Sunday 14 February. We will be serving dinner from 7pm and offering a tasting menu to share. If you would like to make a reservation for this day please contact the reception team  dine@trinityrestaurant.co.uk or 020 7622 1199

Thoughts for the New Year ahead

The New Year can often bring with it a desire for change and is often a time for bringing in the new. We regard ourselves lucky to consistently have new and exciting ingredients passing over our threshold and providing a sense of inspiration. As you may know, we have been changing our menus on a monthly basis for a while now and thanks to some cracking new suppliers, our menus now offer even more local, seasonal, British produce. A few of my highlights are the oxtail cottage pie, stuffed Dorset snails, hot oysters mariner, Clementine marmalade ice cream or warm cured organic salmon with potato blinis. You can view all of or menus here

We appreciate that this is the month when restaurants offer deals and set menu options that often fail to deliver. Our menu prix fixe has now been a strong part of our offering for nearly a year and continues to offer some of the best value available. Guests have continued to use this offering to make Trinity even more accessible for midweek dining, still priced at £20 for three courses Monday-Thursday. All we ask is that you pre book to minimise wastage and help us maintain the same price tag.

We would like to extend a huge thank you, to all of you that made 09 a truly great year for us. Trinity grew at an incredible pace last year and it’s only with your continued support, feedback and loyal patronage that we are able to continue doing what we love. Your custom is something which we are continually grateful for and never complacent about. We aim to take Trinity to new heights in 2010. Wishing you a Happy and truly prosperous New Year.

From all the team at Trinity.

Happy cooking

‘How to Eat In’ my first book will be published on 15th April 2010 by Random House and can be purchased on back order here.

It’s always nice to have a few words written about us and especially with the improved, new look WINE. With Rupert’s dedication to our drinks offering and our fairer than fair £20 corkage it’s no surprise that our list has been receiving some high praise indeed. Here is a recent piece that we are really proud of - Click here

ES magazine

We are also proud to announce that Leah was runner up in the Esquire Magazine Best Service award 2009. Anyone that has been looked after by Leah at Trinity will no doubt agree that she epitomises grace and hospitality, and we are rightfully proud of her being recognised.

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'Thoughts for Food’ Cooking Classes

My cooking classes will continue throughout 2010, with old favourites reappearing and some exciting, new, and slightly more demanding classes added to the calendar.

These master classes make ideal gifts for loved ones and colleagues, and are aimed at people who simply enjoy food and the craft of cooking. We can have vouchers sent out to the recipient directly, provide an e-voucher or you can simply collect them next time you dine with us.

We also offer bespoke private classes. Please email dine@trinityrestaurant.co.uk directly to facilitate your master class or click here for our updated calendar.

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Trinity Suppliers

Here is a short introduction to a few of our new suppliers:

Anthony our wild mushroom man has been busy in the Home Counties carefully selecting English Cep-a-plenty; you may have seen these in a soup of salsify and English Cep soup in December. Sipsmiths, a true London artisan distiller allows us to pour the finest vodka known to us. Information about Sipsmiths can be found here www.sipsmiths.co.uk. We have bought hand reared geese from Blackwell Farm, in Essex, who also have some incredible rear breed pork and aged beef www.blackwellsfarmproduce.co.uk. If you dined with us in late October you may have eaten the pike mayonnaise dish I prepared. Sadly not caught by me! These fish came to us from the river Kennet, via David at Everleigh Farm. Our new found friends at Dorset Escargot are producing the finest snails we have ever eaten, which are in the oxtail stuffed snails dish featured on the current menus.

All in all it’s been a great year for produce, the seasons were kind. I found mushrooms, truffles and berries all the way through the year, and although the seasons now change quicker than ever we still enjoyed as many, if not more great English ingredients. Most importantly we source these seasonal goods not because this is the fad or fashion but because we believe the integrity of our produce is the back bone of our offering.

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Wine – oh

By default I own far more wine than I could ever actually drink, or indeed enjoy, it’s a strange thing owning a restaurant wine cellar and even though I drink very few of the great specimens we have on our list I did hand pick a few of my favourites, from the list to enjoy over the Christmas festivities. My selection were: Coudoulet de Beaucastel Côtes du Rhône 2006, Domaine Valette Mâcon-Chaintré “Vielles Vignes” 2006, Domaine Matassa “Romanissa” VDP Cotes Catalanes 2005, Bodegas Alejandro Fernández “Tinto Pesquera” Crianza, Ribera Del Duero 2006, Allegrini “La Grola”, Verona 2006, Domaine Mas Amiel Maury, Languedoc-Roussillon, France 2007.

If its wine you’re after then Rupert Taylor is the man to know at Trinity!

Those of you regular to Trinity will be familiar with the seasonal Bellini we serve as an aperitif. This changes along with the chefs menus on a monthly basis and recently we have been working with cranberries to bring a seasonal pre dinner drink that really hits the spot. We do hope you try it.

Cranberry Bellini

Makes: 6
150g fresh or frozen cranberries
25g caster sugar
1 cinnamon stick
1 bottle of Prosecco, we use Col Vetoraz Prosecco, but as a more readily available alternative, try Bisol Jeio, which will make an excellent substitute.

Method
Place the cranberries, sugar and cinnamon in a heatproof bowl and leave to steep overnight in a warm place this could be an airing cupboard, an oven on the lowest setting or next to a hot radiator.

Make this well in advance as it keeps well in the fridge. After several hours you will see that the juices have run from the cranberries. Remove and discard the cinnamon. Blend well, in a flask blender or food processor until smooth.

Pour 25ml of this puree into each champagne glass and pour over 100ml of well chilled Prosecco!

Rupert

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Quizzing

Congratulations to Rebecca Jago and Richard Rotti who managed to answer all of the questions correctly in last month’s foodie quiz, here are the answers for those who got stuck…!

1) Which Chef was responsible for the creation of the Peach Melba?
Auguste Escoffier
2) Bobby, Coco and Butter are all types of what?
Bean
3) What is the country of origin of the wine Bacchus?
England
4) Recently departed Keith Floyd has a book about his life being released in October. Which famous food writer wrote his book?
James Steen
5) What is the smallest member of the onion family?
Chive
6) In classic French cookery, if a consommé is written on a menu as “Dome D’or” what does this indicate?
A pastry dome on top
7) Pasta which is shaped into ribbons 2cm wide is called what?
Pappardelle
8) Name four game birds native to the United Kingdom in order of their size (smallest to largest)
Woodcock, Partridge, Grouse, Pheasant
9) A classic ‘bouquet garni’ is wrapped in which vegetable?
Leek
10) Name three varieties of the fish Sole
Dover, lemon, Torbay, Witch, Slip

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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