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Summer Sundays
Sundays at Trinity
are a joy and represent
everything great about
living and dining out in
local London; a classic
Sunday lunch with all the
trimmings enjoyed with great
wine in a relaxed
atmosphere.
The menu changes weekly and
represents everything
Sundays should. Although the
roast aged Fore Rib will
remain throughout the
summer, some lighter options
will be included. Puddings
remain familiar, classic and
truly Sunday! A £25 three
course set lunch in a
setting where children, as
always, are well catered for
and most welcome.
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The Trinity team
The team at Trinity has
given me an outstanding
25yrs of collective service;
here are a few of the guys
that make it happen. Some of
the faces you may recognise
from Thyme or more recently
from your visits to Trinity.
The team recently visited
our shellfish supplier to
see some of the amazing
products they have available
during summer. A great
experience for all with live
spider crabs and pulsating
razor clams making the
biggest impact..
Joe has worked with
me for four years and is the
Head Chef at Trinity, a
South London lad with
bundles of talent and an
amazing eye for detail.
Jessica handles the
phones and reservation book
and also ensures things run
as they should. Aussie charm
and a smile to calm a soul!
Jamie is the Sous
Chef at Trinity and has
worked in the kitchen with
me since Thyme first opened
in Clapham. Jamie is a self
proclaimed foodie, makes an
outstanding curry and his
pastimes include eating out
and eating out.
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The
new menu
Due to the great weather in
April and the availability
of new season produce, we
began the early summer menu
in late May and are enjoying
cooking with wonderful
English line caught John
Dory, new season lamb and
succulent Cornish crab.
The menu has a new look
tasting menu with an
optional two course for
those wishing to experience
all. Some great ingredients
that read like spring but
have a real feel of the
upcoming summer.
See the
full menu on our
website at
www.trinityrestaurant.co.uk
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Essential kitchen
ingredients
'00' flour
It’s the finest variety used
for making all things
Italian, gnocchi, pasta,
even great for pizza bases.
It contains great quantities
of gluten and is a great
larder essential. We use
“Grand Mugnaio” Which can be
brought at most good
supermarkets. (blue and
white stripped bag)
Maldon sea salt
I am a big fan and use only
this at home because it’s
better for the family than
standard table salt and if
its from Essex it must be
good..! A great product with
real flavor, on the back of
roast pork it retains its
texture and is one of the
secrets to great crackling!
Fresh yeast
If your supermarket makes
its own bread or you have a
local baker try and buy 200g
or so of fresh yeast from
them, make 50g parcels in
tin foil and freeze them. It
simply outshines dried yeast
and is great to have on hand
for those days when only
fresh bread will do.
Next month we will be
featuring a foolproof bread
recipe.
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Taste of
London
We are excited to announce
that we will be taking part
in this years Taste of
London offering an insight
into what Trinity has to
offer at one of Britain’s
leading food festivals. The
dates are 21st – 24th of
June.
Tickets can purchased at
www.tasteoflondon.co.uk,
we look forward to seeing
you there!
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