Prince Charles: Michelin chef reveals what it was like to serve HRH at his London restaurant

adam byto Busy man.

The owner of Trinity, Upstairs, Bistro Union and Outside, as well as the director of food and beverages at Brown’s Hotel, he’s a chef with a lot on his plate.

Trinity, one who holds a Michelin The star, three AA rosettes and several other honors, is celebrating 15 years of service. When it opened in 2006 in the heart of Clapham Old Town, Byatt and his team set out to serve up great food. seasonal, inspirational and, above all, delicious. Today, those priorities have not changed.

We sat down with the decorated chef to take the time to relax, talk about famous diners and the afterlife lockdown.

How did it feel to receive Katie’s nominations one after the other for 2020 and 2021?

It is such an honor for me. It’s humbling to be recognized by my industry at large, but I’m just a cook who started out like many others and I hope this can be an inspiration to a lot of young cooks.

I hope this recognition is for our way of thinking hospitality, deal with our teams and conduct yourself.

How do you find time to rest between Trinity, Charlize, Bistro Union, and all your other commitments?

The short answer is I have a great team. They allow me to be great at what I do, but also give me the confidence and freedom to be myself and have time to recover when I need it.

Sunday is my down day. I run with my Vicki and my dog. We make a great lunch, the kind of lunch I hope my kids will always want to come home to.

We hang out with our extended family, drink great wine, watch movies together and generally have good family time. This is incredibly valuable to me.

For the first time in the last five years, I have given importance to taking care of my mental and physical health. I run a lot and take time to think.

prince of wales And as the Duchess of Cornwall visited Trinity last month, what was the most memorable part of her visit? What food was served?

It was one of the most amazing days I’ve ever had at Trinity. HRH and Camilla were lovely people and kept everyone comfortable. The best way to kickstart restaurant Again after lockdown.

The best part was offering my team HRH a glass of water with her and then fell over because it wasn’t gin – such a sweet and playful sense of humour. One day my team will never forget. We served a variety of canapés which were amazing.

I thought of introducing mutton canapé but thought better about it.

Trinity is celebrating its 15th anniversary. What’s the biggest struggle the restaurant faced on its way to a Michelin star, three AA rosettes and 15 years of service?

Struggle is not a word I would use, but travel, like any restaurant that has stood the test of time and evolved, can be hard-fought and full of highs and lows. Restaurants are a challenging business.

At the start of Trinity Life I was not interested in praise and notoriety – I wanted it to be complete, profitable and strong as a business, to be in a position to service our debt and respect our team and suppliers at the time .

In 2017, Byatt was named Imbibe’s Restaurant Personality of the Year for his impact on the London dining scene and commitment to nurturing the young chef’s career.

(Adam Byte)

Once we decided to grow and try to get a star, we changed a lot but also invested a lot. That was the only year we didn’t make a profit.

What are you most proud of when it comes to your work at Trinity?

How we as a restaurant have grown and stood the test of time and how we are recognized and valued in our local community. These are really important to me.

What’s next for you in terms of Trinity or other professional goals?

I own Trinity, Upstairs, Bistro Union and Outside and am the director of F&B for Browns Hotel in Mayfair. That’s enough for now.

The priority is to bring them all back to make them strong again after 10 months of closure.

Once we’re all on track I have the foundation laid for a one-time project in the countryside that will allow me to endure my life’s work and add to my personal passion to deliver restaurants for me forever. will allow. But for now, I’m keeping it a secret.

Loving food is in your genes, both your mom and grandfather have cooking backgrounds. How did growing up in such a food-drinking family affect the way you view your food?

In fact, I don’t think that happened. Weird, I know, but cooking was quite different at the time. My father’s work ethic impressed me the most.

You are heavily involved with charity organizations; How do you feel about being able to give back to the community in this way?

Rather than being able, I see it as an obligation to contribute.

This industry has treated me well. If you are going to strive to be an industry leader, giving back for the benefit of others should be a priority. Whether it is with charity, mentoring or industry support. We do our job, but I don’t talk about it in detail because I don’t want it to become a currency. It is something that underpins our culture.

What is the one piece of your kitchen appliance you can’t live without?

My knives and a beautiful chopping board.

I love my ondine pans. Most things are possible with these three things and some of the best ingredients.

What’s the best dish you’ve eaten this week?

A peach leaf ice cream that we made as a test dish. soft serve. It was divine!

If you were on a deserted island, what cookbook would you bring with you?

Of course mine. This would make an excellent fire starting material.

Being a chef during the quarantine, did you enjoy spending more time cooking from home or did you miss the restaurant kitchen setting?

I loved cooking at home and actually developed some amazing recipes and ideas… although I wasn’t too keen on frequent washing to be honest.

But the first lockdown, once the business and the team were put aside, was the best time of my life. We lived in a hut in the woods in Sussex as a family and our dog.

I felt as if I had retired without pay cheque.

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