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What's happening - All the
latest news from our world
Our Restaurant manager
Darren was lucky enough to
have found himself working
during this year’s summer
holiday…! Grateful he was
too, as he was the first
front of house person to
ever work for experience
only at the world famous
restaurant The French
Laundry. I will let him
divulge the secrets he
discovered to being what is
undoubtedly the world’s
finest restaurant!
Darren
 “This
past September I had the
great opportunity to spend
the week “staging” at Thomas
Keller’s The French Laundry
in the Napa Valley. This is
the name we give to working
in another restaurant to
gain experience rather than
remuneration. A common
practise normally associated
with just Chefs, it has
always been a great vehicle
for the exchange of ideas.
We’ve been huge fans of and
admired the French Laundry
here at Trinity for a long
time and I can only say
that, personally, I remain
even more so now.
Nicolas Fanucci, the General
Manager of the restaurant
and the rest of his team
there afforded me a
generosity and warmth of
spirit that was truly
humbling and the epitome of
hospitality. I spent the
week observing in the
kitchen and with the
reservationists, working
with the runners and the
back waiters and in the
dining room itself.
It really was unforgettable
and will remain a lifelong
memory. The highlight of a
trip that included
vineyards, tastings, San
Francisco and lots of
eating!
If you ever find yourself in
San Francisco, there is of
course always Alice Water’s
Chez Panisse, but if you
happen to be in The Mission
District definitely check
out Delfina, a bustling
Italian neighbourhood gem –
recommended to me by Carla
Masters at Regal Wine Co.
For more fine dining in San
Francisco, Gary Danko is
hard to beat. Great food,
service and atmosphere!”
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The Seasons Menu
We continue with our ever
seasonal menus and are about
to lay down the menu
offering which should take
us a fair way into the
winter months. We have been
enjoying cooking with some
amazing seasonal treats such
as Cobnuts, Damsons,
Mirabel’s, Squashes,
Blackberries and Watercress
but are now moving on and
making the most of Crab
Apples, Crabs, Wild Sea
Bass, Ceps, Chanterells and
we have an amazing dish that
involves the mysterious
giant puff ball mushroom
(familiar to all those on
the recent borough market
trip through our master
classes...)
click
here to see the
full new menu.
I am off to the depths of
France to a secret location
to pick wild Ceps and the
rumours are
already brewing that this
year will be a bumper crop
due to the awful weather …
well there must be an
upside! If you see Ceps on
every dish during the first
few weeks in November you
will know the pickings were
rich!
New Years Eve 2008
Once again our attention has
turned to the seasons
festivities, and New Year’s
Eve is a high priority date
to have “in the bag” as they
say. Trinity will, as
always, be bringing in the
New Year in style with
amazing food, wine and
service plus a few hidden
extras. We have been overly
subscribed every year so
would advise booking early.
We can cater for groups of
up to 6 people and menus for
this night will be released
in December.
For all New Years Eve
enquiries please call Daisy
on 0207 622 1199 or email
daisy@trinityrestaurant.co.uk
Christmas Lunch Menus
If you are part of an office
in south London, having a
family get together or
simply looking for somewhere
to enjoy great seasonal
Christmas fare then lunch at
Trinity during November and
December is a treat for all
festive and seasonal food
lovers. Our lunch menus can
be
viewed
here and run from
Monday 17th November through
till Tuesday 23rd December.
For these lunches we are
flexible with regards to
larger numbers so please
call Daisy on 0207 622 1199
to discuss all of your
Christmas lunch
requirements.
For all Christmas Lunch
Menus
enquiries please call Daisy
on 0207 622 1199 or email
daisy@trinityrestaurant.co.uk
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Upcoming ‘Thoughts for Food’
master classes
After a few recent,
extremely successful master
classes we would like to
draw your attention to a few
places we have left on some
classes during the remainder
of the year, theses are:
‘Homemade Pasta’ – Tuesday
11th November
‘Birds for Christmas’ –
Tuesday 25th November
I have also completed the
curriculum for the coming
first six months of 2009 and
this can be
viewed
here.
Thank you again to everyone
who has joined me this
year.-
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Sunday Supper!
I generate a lot of ideas
for how we can better our
offer to our local community
but rarely do they hit the
spot as well as this one,
it’s simple, (as Sunday
should be) we offer two
starters, two puddings and
cook a simple main from a
well sourced farmer or
fisherman we know. Last week
was suckling pig from the
Basque region. We cook the
whole thing, everyone gets a
piece and then it’s on to
cheese and pudding. We throw
in the coffee, water and a
pre diner drink and so far
the response has been great,
I’m really glad you are
enjoying it, as we are too!
To view the next six Sunday
main courses, please email
reception at
dine@trinityrestaurant.co.uk
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Game
on..!
This has to be my favourite
time of year, autumn just
feels foodie with all the
amazing game this country
has to offer. I think we are
in for a treat this year if
the Grouse are anything to
go by. I have to confess I
have only eaten one specimen
this year and can be held
responsible for the forest
to pot of only two rabbits
by my own miss shooting!
However, I am looking
forward with earnest
enthusiasm to the game
season ahead. We will begin
with Mallards and Partridges
and move swiftly on to Hare
and Grouse later in
November. Venison will
feature sporadically and the
young feathered specimens
Teal, Widgeon and Snipe will
make an appearance the few
weeks prior to Christmas.
Bread sauce and Cumberland
jelly at the ready!
 A
Wine to match
Chateau Loudenne Cru
Bourgeois Medoc AOC 2004
A well crafted blend of
merlot, cabernet sauvignon
and cabernet franc with a
dark berry bouquet. Cherry,
spices and a touch of wood
add to the complexity. The
structure is compact and a
good contribution of pure
tannin on the finish to
marry with game or duck.
Happy cooking !
On a personal note!
 You
will notice that for the
sake of not boring you to
death that we have now gone
bi monthly. Not that I have
run out of things to say…
more because we don’t want
you getting bored of us. Oh,
and to all those that know
me personally, a very
healthy Rosie May was born
22/06/08.
Enjoy the Madeline's.
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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