Raised in Rainham, Essex, Adam Byatt was born into a family of food lovers, with a professionally trained mother and an army cook for a grandfather. Always proud of his working class roots, Adam was instilled with a love of food but also an appreciation for the value of hard work. Three days before his sixteenth birthday, Adam won a prestigious apprentice chef placement at Claridge’s from the Savoy Educational Trust. Inside the vast Claridge’s kitchen, Adam began the classical training that would serve as a foundation for his career.
After a period at the Berkeley Hotel, Adam began a prosperous tenure with ‘chef’s chef’, Phil Howard at The Square in Mayfair. Impressing with his penchant for hard work and clear cooking talent, Adam was appointed sous chef, helping the restaurant earn its second Michelin star in 1998. From there, Phil Howard again showed his confidence in Adam, appointing him head chef of the Worx – a contemporary restaurant set up inside a photographic studio in Fulham. Keen to start his own venture, Adam briefly opened a small chain of successful juice bars, before the itch to return to the kitchen proved too strong.
In 2001 Adam identified Clapham as the perfect area to open Thyme, his first privately owned restaurant. An immediate hit, Thyme finally brought Adam the praise he had long deserved, winning a landslide of awards, including Time Out Restaurant of the Year 2003 and Best Newcomer at the Tatler Restaurant Awards 2003. With his reputation cast as one of London's most talented chefs, Thyme’s success soon attracted the attention of other businesses. Aged just twenty-nine, Adam accepted an exciting offer to move Thyme to The Hospital Club’s members only establishment in Covent Garden. A lack of footfall and unforeseen construction costs led to reduced revenue, however, and the eventual closing of Thyme.
Determined to learn from this setback, Adam returned to his beloved Clapham and opened Trinity in 2006 with his business partner Angus Jones. The restaurant served seasonal, imaginative food, bursting with vibrant colours which represented the very best of Adam’s talent. Dishes such as Breast of goose with cranberries and celeriac, Barbecued black bream with fennel and lemongrass and Grilled razor clams with chilli, fennel and thyme showcase Adam’s commitment to using the finest British produce at his disposal.