Adam Byatt

Known for his serious commitment to contemporary British cuisine, Adam Byatt is one of London’s most exciting chef-restaurateurs. Adam Byatt was raised in a cooking home; his mother was a professionally trained chef and his grandfather was a cook in the army. Now, with three critically acclaimed restaurants under his belt, it’s clear that an early exposure to a passion for food has had its impact. First leaving home at the age of sixteen to embark on his culinary career, Adam completed a coveted apprenticeship at Claridge’s before moving on to work with Phil Howard at The Square, Mayfair’s iconic 2 Michelin-starred restaurant. Adam first introduced his seasonal, sustainable philosophy with the opening of Thyme in 2004. Having achieved both local and critical success with his first owned restaurant, he returned to Clapham Old Town with Trinity in 2006. Following from the success of Trinity, Adam opened Bistro Union in 2011, and oversaw the hugely successful launch of his newest venture, Upstairs at Trinity, a recent recipient of a Bib Gourmand Award. Trinity now holds a coveted Michelin Star as well as three AA rosettes and numerous other accolades. Voted in the top ten restaurants in London by both Hardens and Zagat, it has also been included in The Times’ Top 100 Restaurants in the UK. Adam’s enthusiasm for seasonality and the great outdoors is matched by his desire to give back to the community. He has worked for many charities including DEBRA and Action Against Hunger and travels to numerous culinary schools and colleges to give talks on careers in the hospitality industry.