We are delighted to share the recipe this week of the incredibly talented Adam Byatt – his restaurant, Trinity in Clapham, was a very deserving winner of a one Michelin star rating in this weeks Michelin Guide Awards.

In this recipe, the humble cottage pie is elevated to a dish worthy of a Michelin inspector. The bone is also not just for decoration – but as the pie cooks it allows the rich and beefy bone marrow to melt into the filling.


This recipe courtesy of Great British Chefs where it first appeared here

The Chef – Adam Byatt

Adam Byatt - Chef/Owner of Trinity and Bistro Union
Adam Byatt – Chef/Owner of Trinity and Bistro Union

In his own words:

“First and foremost a chef, I am also a restaurateur and food writer. I have also appeared on screen a number of times, as a regular on BBC1’s Saturday Kitchen and numerous other cooking and lifestyle shows. I also pride myself on being a mentor to young chefs starting in the business, both at my own restaurants and also through my work with the Academy of Culinary Arts. Being born into a family of great cooks and food lovers, a career as a chef was almost inevitable and I began my career in the frenetic kitchen of the legendary Claridges Hotel at the age of 16.”


The Restaurant – Trinity, 4, The Polygon, Clapham, London, SW4 0JG |0207 622 1199 | www.trinityrestaurant.co.uk

Trinity Clapham
Trinity Clapham

The Club Member Offer: Members and their guests exclusively receives a complimentary seasonal bellini when having lunch Tuesday to Friday. Click here for more details


‘Upstairs’ at Trinity is a more casual dining space which is now offering a bi-weekly Sunday Lunch Club. Hosted every two weeks by a different Chef from the senior team, they will cook their own take on Sunday Lunch along with Bottomless Bloody Marys and handpicked wine! Also offered to members exclusively is a complimentary glass of Champagne – which can also be redeemed on a future visit to Trinity if you prefer. Food and Drink £40pp. Call Trinity on 0207 622 1199 for booking details quoting Luxury Restaurant Club.

Read Adam Byatt’s son Jack’s review of Bistro Union here

Breast of Goose Recipe by Adam Byatt featured in this blog last year here


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