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What’s great in September
September is a strange month
for seasonal eating, what
with all the wonders of
summer fading fast and the
anticipation of autumn
mushrooms, game and heartier
cooking just around the
corner it’s easy to become
disillusioned with the
produce available. I have a
feeling that the weather
will hold out through
September and October so for
us the new menu
still has a lightness to it
with ingredients such as
saltwater crayfish,
butternut squash, Scottish Girolles and wood pigeon.
Desserts have a slightly
richer comfort feel with a
chocolate pancake soufflé
and a baked Alaska for two
people to share.
Here are a
couple of this months
seasonal ingredient
highlights:
Apples are great this month
and a firm British
favourite, Worcester, Pearmains, Bramleys,
Discoveries, Early Windsor’s
and Cox’s Orange Pippins
should all be making an
appearance this month. Some
of these are available in
supermarkets, but searching
out local growers and
visiting orchards will give
you an even wider choice and
the apples should be at
their freshest. I have been
to Garsons Farm a number of
times and still get
thoroughly excited about
going there to pick fresh
produce; if you haven’t been
it’s an urban dwellers
dream…!
www.garsons.co.uk
Wood pigeon tend to feast on
corn and other cereal crops
and so, by the time autumn
arrives, they make for fine
eating. Young birds are the
best; the meat is dark, very
rich and gamey. Older birds
get tougher with age the
richness of the flesh is
complemented by other strong
flavours, such as Marsala,
brandy and port, and by
dried fruit, such as prunes,
they are great served with
braised red cabbage, lentils
or cabbage and bacon! Great
Sunday lunch food! Don’t buy
vacuum packed if you can
help it as the blood will
have been sucked out and
they will have sweated. Try
M.Moen and sons on Clapham
Pavement or Whole Foods in
Kensington high Street.
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Anyone for Sunday lunch?
Sunday lunch has to be the
meal of the week I look
forward to most but it’s
usually the clearing up or
simply getting up in time
that puts us off of going
the whole hog on Sundays.
That’s why I believe our
Sunday lunch offering is
pitched perfectly to hit
everybody’s Sunday lunch hot
spots. Sunday papers, great
but not too pokey bloody
Mary, a plate of Crayfish,
Smoked Salmon or a mixed
meat Hors d’Ouerves followed
by a tender piece of well
sourced, well cooked and
well rested British beef
with all the trimmings and
hot horseradish or an
organic chicken, leek and
girolle pie to share (or
not….) A bottle of well
priced red burgundy, a small
but not too small selection
of aged French cheeses
followed by baked Alaska and
a Cognac… or two. Capped off
by a well deserved stroll on
the common..! If that’s your
ideal Sunday too then it has
to be Trinity!
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Meet
the Team
Darren, Trinity’s
Trainee Restaurant manager
was born in Dublin, Darren
previously worked with me at
Origin Bar and Dining Room
where he was a member of the
team there from the
restaurant’s opening. From
here, I invited him to open
Trinity with me last year.
He studied at University
College, Dublin where he
obtained his Bachelor of
Arts in English and
Philosophy and his
Postgraduate Degree in
Business and IT from The
Michael Smurfit Graduate
School of Business.
Throughout college and from
a young age, Darren enjoyed
a successful acting and
writing career working in
film, television, theatre
and radio. He continues to
write for both theatres and
radio, most recently for the
BBC and RTE.
Asked how he started in
hospitality and what he
enjoys most about it Darren
replied,
“About two years ago I
arrived in London to further
pursue my acting career.
Things werevery quiet and I
just kind of fell into
chef’s world really and the
whole hospitality gig,
withthe result that I kind
of happened upon a whole new
career. I love the fact that
every day is different and
while that can be
frustrating at times I
really enjoy delivering
great service and exceeding
peoples expectations.”
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Burgundy Night
As a follow on to the
success of our night of
Italian food and wine we are
hosting a Burgundy night on
Monday 24th of September. We
have a five course tasting
menu of the amazing food,
cooking and wines from this
region in France. This is
one of my favourite regions
as it has to encompass
ingredients with heritage,
cooking techniques that are
authentic to the region and
allow the class of the wines
to shine through.
Please call 0207 622 1199 or
e-mail
dine@trinityrestaurant.co.uk
to book your table.
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Three more essential kitchen
ingredients
Apple juice is a
great product to have
stashed away at the back of
the fridge and lasts for
ages. We use it for a lot of
the cooking at Trinity
including wonderful pork
gravy’s, cooking artichokes,
making sweet apple and
mustard vinaigrettes and an
amazing tip is to reduce the
apple juice over some raw
thinly sliced shallots and
bind this into cold meats
and salads – buy British
here, we have the worlds
best apples!
Breadcrumbs are a
larder essential, keep
forever and are always on
hand for a great bread
sauce, coating of crusting a
piece of grilled fish or
sprinkled over pasta dishes
for extra crunch. We use
PANKO crumbs which I know
are available in good
delicatessens, they have a
honey toasted finish to them
and are ready to go – a
truly great product.
Croissants and Pain Aux
Chocolate whenever I
have a leftover Viennese
croissant or pastry I always
freeze them down in sealed
bags. When the appropriate
mood takes me these make the
best bread and butter
pudding. Simply defrost,
push them into a tray
layered with raisins or
chocolate chips. Wisk
together 4 whole eggs 100g
sugar 1pint of cream (or
milk) and pour over the
pastries. Bake at 140c for
30 minutes and serve with
maple syrup!
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Looking forward to seeing
you soon.
Please
click
here to visit our
website.
Adam Byatt
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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