I recently ventured to a foodie paradise in the Cyclades islands - Sifnos.

Full transparency. I haven’t been to Greece in a very long time. In fact, not for 20 years. A whirlwind culmination of kids, restaurants, and life happening far too quickly.

That 20-year gap may have hidden more treasures than originally thought.
With fully grown adults for children, and (slightly) more free time on our hands, it was time to return to Greece.

Aiming to go in the off season, we pencilled a week in May in the diary and got researching. I wanted untapped landscape, real food, Greek culture and a sense of place.

Boy, did we get that.

A young, passionate, foodie friend of mine - Lauren Smith - who travels far and wide, told me about an island called Sifnos. She has a brilliant knowledge of all things food, people and culture, so this was an opinion I trusted.

She is also a great hairdresser! Find her @laurenburgesssmith over on Instagram.

Hearing her talk of velvet smooth hummus, creamy whipped taramasalata, and goats curd salads, I was ready to jump on a plane. She added that Sifnos was an island full of creatives and foodie minds alike. It sounded right up my alley – flights swiftly booked.

Now, getting there is a little complex. Others would say an adventure. That depends on your personal viewpoint.

We flew from London Heathrow -> Athens. Taxi to Piraeus port and stayed the night at a simple hotel. Some – like my adventurous friend Lauren - get the late flight and bed down at the airport for the first ferry. Those days are behind me, that’s for sure.

We boarded the 6.30am fast ferry, stopping at Serifos, ending up in Sifnos after a two and a half hour crossing. I really felt that I had left all my headaches in Piraeus as the ferry disembarked. A pleasant journey – quick, simple and no fuss.

On arrival, we hired a cheap, simple car for the week to be able to explore the island. A good move.

We opted to stay in Faros, a small fishing village and harbour. It had all the essentials; food, beaches, lovely people and great routes for running.

Home for the week was a little boat house on the beach, linked here. A simple, one bed place in an area I highly recommend. Whilst booking our getaway, I realised how travelling two people down (no kids) brought to light new options and price differences…amazing that.

The house turned out to be a fantastic place to stay, a perfect base for the week. It was modest, but the location right on the sea was just extraordinary. A great start to my cultural immersion into Greece after 20 years away.

An exceptional bakery called Betty’s sat on our doorstep, part of the restaurant Pelicanos, which is also part of Cantina - more on that industrious lot later x

Our little boat house sat on the sea, so in the afternoon we did the obvious - we swam. Great to be back in the beautifully turquoise Greek waters.

Lunchtime. Conveniently, our apartment backed onto a small taverna called Angie’s. We got stuck into fava bean dip, grilled sardines, Greek salad with local cheese (not feta) and of course taramasalata. Sifnos’ local cheese is Xinomizithra, often replacing feta in the Greek salads of local tavernas.

That meal was extraordinary. Way beyond my expectations. It was so good we had to go back to be sure. Not just once, but four times.

It turns out that the fava beans in the dip had been cooked in olive oil as a confit. They are then added to fried onion and finished with capers. Served warm and overlooking the sea… hello! Absolute bliss.

That night we dined at Pelicanos. Excellent bar and cocktails. Lovely grilled wild seabass.

I trusted the sommelier and she went with a chilled Greek red - we drank Markovitis, nice and light. Really delicious and landing somewhere between a Nebbiolo and Pinot. Wonderfully balanced, with its savoury tomato and olive notes.

What grows together and all that.

Dining at Cantina was a special highlight from our time on Sifnos. I’ve heard a lot about this place, and it delivered in spades.

Hard to find. Hard to get to. Even harder for the team to get produce too - they use a mule!

Dinner was 80 odd euros and worth every penny. In fact, I would pay just that for the view. Lovely people, great wines, and a real immersion into Greece!

This is modern Michelin-level dining. Cantina had a real sense of place, the sort of establishment people travel to from far and wide to eat at. I can absolutely see why – Bravo.

We also dined at Omega3.

Different to Cantina, but no less charming.

Located on a beach, the set-up is rather like my Upstairs. High tables, small plates and a dedicated wine programme. Obviously, our view outside is Clapham Old Town, not the Aegean Sea.

The cooking was excellent. Snapper crudo, squid cacio e pepe, raw prawns in tomato dressing, John Dory in saffron sauce - you get the idea. A balance of modern and well-thought dishes, with brilliantly sourced ingredients.

Our chocolate dessert resembled Dougal from The Magic Roundabout (pictured below), which got a laugh.

Great team and a wonderfully relaxed setting.

One day, we drove to Kástro and parked at the entrance to the ancient village. Had a wander, enjoyed the views and the beautiful old houses. We took the trail to the small church of Epta Martyres (Church of the Seven Martyrs), where we sat alone on a rock over the sea - a real highlight for us, feeling completely disconnected from back home, living in the moment.

If you like running, this is a great trail to explore.

Another highlight of staying in Faros was having Chrysopigi Taverna on our doorstep. It is the taverna on the beach, close to the church of Chrysopigi (Monastery of Panagia Chrissopigi) . You must try their Caper Salad and the traditional Sifnos Chickpea Soup. The squid cooked in wine was also terrific.

For our whole time on the island, we only ate one lunch that wasn’t truly excellent – but that is not to say it wasn’t still good. For a week in a place, you’ve never been too - I’ll take that!

My love affair with Greece has well and truly been rekindled. The seas are beautiful, clear, and brimming with fresh fish. The people are as lovely as ever, and the food!

I can only speak for Sifnos - but the food is on a whole other level to what I experienced when I ventured over as a 20-year-old man.

Greece and its islands are romantic, beautiful, hot and balmy. The journey is significant enough to feel like you are truly away, and the people have such wonderful hospitality and charm.

For me, the food was a real highlight, and I hope I’ve shone light on a destination you may not have been familiar with. I also hope this encourages you to book your own flights, to fall in love with Sifnos as I have.

Enjoy,

Adam x

You can find all of my videos over on my socials below.

@adambyatt - Instagram

@ChefAdamByatt- YouTube

You can pre-order my soon releasing book by following the link here.

After 20 years of Trinity in the making, this 2-in-1 book - Trinity: The Cookbook and Trinity Repertoire - is a culmination of my life’s work and everything that has made Trinity.

Happy cooking

Adam x

Back in April, me and the team went on a trip to Italy, to gain a true understanding of the culture and cuisine, building the foundations of Rosina’s DNA.

Here are the 10 things I learnt about Italian cookery and produce on my research trip to Italy.

1. Dried Pasta

Dried pasta is not made equal.

For the best tasting pasta dish, you want trafilata al bronzo (bronze-die pasta). The little groves left behind by the bronze moulds will help provide grip for your sauce.

2. Pasta Water

Pasta water is your friend. Season the water with 2% salt, always more than what you think you should. The water will take on the starch of the pasta and ultimately thickens your pasta sauce.

3. Caponata

Caponata is made sweeter, or rather, sweet and sour in the south. They call this agrodolce in Sicily.

It’s absolutely delicious this way, and a perfect antipasti to start any meal.

4. Vesuvian Wine

Wines from around Mount Vesuvius – in the Gulf of Naples, Campania – are full of minerality, with floral notes unlike many other wines I have tasted. This is thanks to the volcanic minerals in the soil the grapes grow from.

We visited the Sorrentino vineyard at the foot of Vesuvius.

Go for the wine, stay for the exceptional views.

5. Tiramisu

Tiramisu with alcohol – like amaretti or marsala – is not the Italian standard. Most tiramisu consists of a strong coffee, sponge-like biscuits (the type varies from region to region), mascarpone and eggs.

For me, it has to be Pavesini biscuits in a tiramisu.

Remember, tiramisu literally means ‘pick me up’.

6. Your coffee order

Cappuccino up to 11am. Italian rules dictate it is strictly espresso thereafter… you’ve been warned.

7. Parmesan or Parmigiano?

It is Parmigiano Reggiano – it is not Parmesan!

Watch Episode 2 of the Road to Rosina here, to see the craftsmanship and dedication that goes into making one of the world’s best-loved cheese.

8. Parmigiano doesn’t like fish

Another Italian rule of thumb – never add parmigiano to fish-based pasta or risottos (although, I did see this done a couple times).

9. Risotto

Risotto rice is grown slowly, aged for one year, and sieved for broken pieces.

The best undoubtedly comes from Riso Buono in Milan, where we visited to sample Cristina’s Carnaroli rice.

Watch Episode 1 of the Road to Rosina here, to see the best risotto I have ever cooked - with ,what I think is, the number one rice in the world.

10. ’Nduja

‘Nduja is made from 42% pork fat, 30% pork meat (shoulder & neck), 25% peperoncino, and 3% salt.

That’s it. Simple, effective and delicious.

I hope that’s helpful. It was for me.

Isn’t life great, when after cooking for 35 years you can still learn so much from so many cultures and cuisines.

Such a privilege.

I’ll be publishing the next ten in September - stay tuned if you enjoyed this one.

Come and see us at Rosina, opening 29^th June!

You can continue on the Road to Rosina, with episodes coming out each Sunday over on my socials below.

@adambyatt - Instagram

@ChefAdamByatt - YouTube

I am also very excited to announce that the Trinity cookbook will be launching on the 10^th September.

After 20 years of Trinity in the making, this 2-in-1 book - Trinity: The Cookbook and Trinity Repertoire - is a culmination of my life’s work and everything that has made Trinity.

Follow this link for pre-order.

Happy cooking

Adam x

Day 9

This was to be the day we ended up in Cape Town itself.

We were up early for long drive in an area called Clifton in Cape Town centre. A three-hour car ride in total.

I was dropped off at Woolworths HQ (equivalent of M&S for those on the Western Cape).

I had agreed to do a demo in my own time for a bunch of chef employees and it was fabulous to be engaged with them all and to be cooking for them.

After checking into the house in Clifton and a quick turnaround, we went off to make dinner with the brilliant chef Liam Tomlinson and his wife Jan - Liam being Western Cape’s most decorated chef. Dinner was wonderful. Surrounded by dogs, enjoying home cooking, with great wines and great conversation. I learnt a lot from Liam.

Day 10

We were up early again for a run from Clifton to Sea Point. A nice 7k jog that saw us join an organised 10k, which was fun and very hot.

We followed this with a trip to a market in Sea point with the best coffee, filled with young, enthused people with a lust for life. An artisan market with great food and wonderful produce. Well worth a visit.

Back to Clifton beach to freshen up in the Atlantic Sea. Then, a wander to Camps Bay. A well-earned and pretty decent burger and some chance meetings were equally as good.

A nice way to settle back into city life.

Dinner that evening was at Ouzeri. This was Greek modern sharing, and the cooking was absolutely fantastic. It was easily my number two best food experience of the trip. Patience the Somm from Zimbabwe was a delight. A great day - taking it all in and getting our heads around Cape Town properly.

Day 11

The day started with a 5am alarm… on holiday! It was however, so worth it. We met a ‘guy’ at 6am at the base of Lion’s Head. A 669m mountain that sits next to Table Mountain.

The plan was to make the ascent, and to do it running. How hard could this be…

Very. And a little scary in places. You need to like heights and be either a little naive or very nimble to stay alive. Proceed with caution. But the views were frankly mind blowing.

After a cautious decent, we, alongside our guy Russ, made for the sea just below the famous mountain.

Again, the chilly Atlantic doing its thing and bringing us back to life. Up, down, run, cold, sun. Best drugs in the world I’d say. Russ agreed.

Home for a freshen up and went off to see the Edition Hotel (currently being built). We enjoyed some lunch at the harbour bay after admiring the huge seals in the Harbour Bay. Simple but effective and much needed calories!

Back to the beach thanks… the water is the elixir.

Dinner that evening was on Kloof street. This was nice from afar. The place was very cool, and the energy was fun. The food was less engaging than the ambience of the place.

Day 12

We woke up and went off for a short run to Camps Bay and back up to the Bungalow beach restaurant, situated behind Mermaid Bay.

The one beach pre apartheid that allowed people of colour and to this day many people of colour and religion use this small boulders beach. There is a strict (checked) no alcohol policy.

I think it’s beautiful and majestic and full of wonderful people and swam mid-run in the freezing water here. A lot. Highly recommended.

Off for a full medical MOT for us. A great and responsible thing to do and I was advised this is an excellent place to do it. So we did. (Thankfully you’ll be seeing me around a for a bit longer…!)

Afterwards we had a well-earned bagel at Kleinsky’s on Regent Road. Which now goes on at number three on the best eats list. Epic food and menu.

Highly recommend.

Beach time - Clifton second beach if you’re interested. Sun was hot, waves were big.

Dinner was RIVA, a modern Italian on Napier street.

Three ladies from the township cooking some seriously accomplished Italian dishes. I have to be honest, drinking an Italian Barbaresco filled me with joy after two weeks.

The food was cracking: bouillabaisse and squid ink pasta as it should be.

This dives in at number three - sorry Kleinsky’s you are now a strong number four.

Just to note, this neighbourhood is the ONLY time I felt anything marginally less than safe.

Day 13

Up very early (surprised?)... (they start running at 6am here) And by ‘they’ I mean half of Cape Town.

A short run to Camps Bay for a swim and a final chance to say thank you to this beautiful place and bid it farewell.

In the cold ocean that morning at 6.30am. I was looking up at Table Mountain with the cloud cover and at that point I knew - this would not be the last time I see that mountain or this incredible sea.

On the journey to the airport we went off to a wine tasting at Keermont. We had a long chat with Alex the winemaker and I was convinced these wines had serious soul and purpose.

The wines of Stellenbosch are never being made for my palate, but I can appreciate them.

For the record the sweet wine is now listed at Trinity!

Then we visited Waterford Vineyard for a tasting and a show round the back of house while winemaking was in full flow. This was one of the most beautiful estates I’ve seen - do have the chocolate pairing with the wines…

We had lunch at Rust En Vrede. You can enjoy salmon or (very decent) steak, with a glass of wine for £20 - yes please.

This was the smartest and most operationally brilliant vineyard I’ve seen.

And that’s a wrap - back to CPT for a Virgin flight home, overnight.

I’ve loved Cape Town. I entered entirely sceptical but with an open heart and mind and left utterly convinced that Cape Town and I clicked.

I hope for more time to get to know each-other and I have a funny feeling… I’ll be back soon.

My biggest take-home was seeing so many young Capetonians embracing life, full of opportunity and energy, indulging in hospitality, having fun and adding fuel to the fire of independent businesses and operations.

An absolute joy to see! We need some of that spirit over here in the UK.

Thank you, Cape Town. X

Day 5

We kicked it off with a tasting at Anthonij Rupert vineyard, I discovered fantastic rose sparking wine, just the ticket and great value. Incredible surroundings and a great wine tasting. Managed to persuade the host to part with a 12 year old bottle of the Omar red - their flagship wine.

We then headed off to another vineyard - whilst I felt they didn’t deliver as much, the surroundings were superb.

The whole vineyard tasting scene here is incredible, why France hasn’t latched onto this I will never know. However, I would advise doing your research to pick the best ones.

Back for a rest for Vicki, whilst I popped into Franchheoke high street to made some calls and snack on some bruschetta. There is a great market and lots of lovely boutique shops on this quaint high-street.

We went for dinner that evening to Yama, a high-street Asian restaurant in Franchheoke. The imported Japanese beer was nice, but sadly the service was a little slow and the food didn’t really hit the spot for me. They were very busy to be fair to them.

Day 6

The following day I went for a run around Franschhoeke - up a big hill to Sir Richard Branson’s vineyard and hotel (for the hills). It was a big hot sweaty sunny loop and time for personal reflection.

This image on the right I took as it captured it all for me. Wealthy vineyards, into a township in the background, with the majestic mountain range in the distance.

Some R&R followed by a lunch and wine tasting at Vrymansfontein - a vineyard and restaurant owned by a regular guest of Trinity. The views were stunning and it was lovely to see some familiar faces and taste the upcoming new menu dishes.

I also got to try a Dom Pedro for the first time… yum.

Day 7

No running today - an early start for our long onward travel to Paternoster.

Any good road trip needs a wine stop and this one was Atlas Swift. What a discovery. Exceptional Chardonnay and some lovely juicy Cabernet Sauvignon. I really connected with this place and the couple that own it. I will be listing these wines at Trinity. Well worth a visit.

We stopped off again at Yzerfontein for battered hake and chips, which was fantastic. And a pint of Carling black label of all things. Fab.

Checked into the Strandloper.

This place really delivered above expectations. It’s not cheap - but boy oh boy the views, the bathrooms, the linen… next level.

There was something about arriving in Paternoster that we both loved, and we really connected with the place.

A simple dinner in the hotel that night, from the menu presentation I wasn’t too sure what to expect, but it was executed nicely and was super tasty. The views were amazing.

Early night for a big day ahead.

Day 8

We slept well at Strandloper, an early wake up followed by long run along a deserted beach which out stretched my 10k plus run. The sense of freedom and the scenery here was delightfully overwhelming.

Afterwards it was a dip in the cold plunge - aka the Atlantic - just the refresher I needed.

We booked a sauna for an hour in the hotel, absolutely did the trick. Enjoyed with some fresh coconut water was a stop you in your tracks moment.

So that’s me, setting myself up for success in the only way I know how. This trip was intense and full on, and I was grateful to have balance to cope with the momentum.

Primed and ready for lunch - we were off to Wolfgat - which I have to say was by a long margin the best experience in the Western Cape. Exceptional food, knowledgeable service and delicious wine with a sense of place that left youy in awe. This was special.

I will add, for 10 courses each with one wine pairing, this was 200 English pounds…Easily a £600 UK experience. Bravo Wolfgat.

They also have a charming shop in the village.

We walked home on the beach, reflected and rested before a simple dinner and a lovely bottle of RAAR Shiraz ‘Carbonic Maceration’ 2024 that way over delivered on its £15 price tag.

What a day - my favourite day of many I would say. we fell in love with Paternoster…

Follow along for part three as we land in Cape Town itself, climb Lion’s Head and discover the best Greek restaurant ever.

The Magnificent Seven 2026

As a side note - our Head Chef at Trinity - Harry Kirkpatrick, will be delivering a show-stopping tasting menu as one of the Magnificent Seven this April.

Its a wonderful event - everything goes towards the Magic Future Foundation’s 100 Schools Project - a beautiful menu for a beautiful cause.

14th April | Whatley Manor | Tickets here.

Last month, I was lucky enough to travel around Cape Town for ten days. what an experience. From running, eating, drinking and more, here’s what I got up to and what I’d recommend.

I will be posting this in three sections over three weeks. Stay tuned.

Full disclosure, prior to booking this trip, I was a little sceptical about the Western Cape. Was it really for me, would I love the food, was it safe… and so many other questions…

A huge thanks to our dear friends Wendy and Doug for their company and local knowledge.

Here’s the first four days of this wonderful trip.

Day 1

Cape town is 11 hours from the UK. Expensive to get to, lighter on the wallet once you arrive. After bumping into the wonderful Pierre Koffman in the airport… we took an overnight flight from Heathrow to Cape Town. Thanks to Virgin for an incredible Heathrow experience and top class on board hospitality. A great sleep on board and even better to land and wake up in the sunshine in late January!

A 40 minute (private) (recommended) transfer through Cape Town centre for an overnight stay at Tinswalo. A beautiful 14 key hotel with stunning views. A charming and elegant room with roses, wines and a private sundeck. JUST what the doctor ordered.

Dinner that evening was at the hotel in Tinswalo, nice and simple - brilliant mussels and grilled sole and chips. Just how I like it. But…with views you cannot take your eyes off. This scenery was incredible.

(Good to note here, no jet lag, little time difference and feeling great after such a long trip.)

The following morning we awoke to crashing waves, blue skies and sunshine. Lots of hills and incredible views up to Hout Bay. Best run for me in a while - must have been the sunshine.

That run concluded in the sea at 5 degrees celcius (Atlantic), just what my mind and body needed. Black coffee and sunshine…

We visited Klein Constantia, one of the most famous vineyards in CT and for good reason. This is serious sweet wine and with incredible history and heritage.

Dinner was at Beau Constantia under the ownership of the brilliant Liam Tomlin.

Ivor Jones cooked us a superb, technical and imaginative meal. A restaurant with an incredible view and full to the rafters with beautiful people enjoying themselves.

Day 2

Up early and ran up AND down from Tinswalo to the beach at Hout Bay this time. A quick coffee stop and then back again. A dip in the Atlantic and plenty of time to rest up after a healthy breakfast.

In the afternoon we took a visit to see some penguins! These were the loveliest of penguins at Boulders Beach conservation park.

Then it was off to Simon’s Town for calamari, prawns and a beer. I’m sure there is better quality food wise, but with a harbour view this suited us just fine.

A short drive to Noordhoek Farm Village. A centre for food and artisan producers. Very hip and cool. We ate a decent chicken salad… but had outstanding negronis.

Back to the hotel for a glass, and some wave watching at Scarborough.

Day 3

Up early for a departure from Tinswalo to Paternoster (one of the oldest fishing villages on the West Coast of South Africa) to visit the vineyards of Hamilton Russell.

We were treated to an informative talk and walk around the Chardonnay and Pinot plots and deep into the cellar for a fantastic tasting.

These incredible wines showed really well in the dusty cellar. Lunch with the great danes and the Hamilton’s was a joy to behold. For the record, the 2025 was showing incredibly well for me, but better from a magnum in my opinion.

A late departure after a long lunch and short hop over to be hosted by the Newton Johnson vineyard - more delicious Pinot and Chardonnay. 2023 GNJ showed the best for me - again the views, they are STAGGERING.

That night we stayed one night at Hermanus at Wendy’s. (If you stay here in October you will see the Whale migration).

A trip into town yielded the most wonderful crayfish, (lobster with no claws) tomato salad, (which felt odd to eat in January but of course completely correct…) chips and a beer at the Fisherman’s Hut.

The charming chef Michael and his team on hand to deliver in spades. Can’t recommend this place enough.

Their braai (South African BBQ) was long and thin, genius in its makeup allowing lots of dishes to be prepared over coals.

The following day I ran from Hermanus for quite a way along a purpose built costal path which was full of people running, sun and crashing waves. But as much as it was calm, it felt atmospheric and different, engaging and wonderful. I dipped in the sea again.

We departed and started our onward journey. I loved the art shops and bohemian vibe in Hermanus, we connected… I would love to go back for a second stab at this place.

One and a half hours of driving though immaculate but gnarly coastline with attitude yielded our arrival at The Macaron Guest House in Franschheok. This stay could not have been more charming.

As we approached, the wild fires were apparent and dynamic. I felt awful for those vineyards whose crop had serious smoke damage.

We took washing to a local and very cheap laundrette - possibly an overshare here…but a suitcase of clothing laundered and ironed for just five pounds needs an announcement!

Off to some friends of friends…for a braai of course. Stunning views of the hills, excellent BBQ meats, salad, and a wheat, condensed milk and peaches condiment…Milk tarts and a some great wines before a taxi back to The Macaron.

Day 4

Our day started with an early run up the hills of Franschhoek. This proved tricky as wildfires raged (from afar) - and despite the distance, you could definitely feel the smoke in the lungs, which quickly moved us into a coffee shop for an espresso.

Then, it was off to a spa for the day at LEEU. When in Rome. Wouldn’t be my normal go-to, but with time on our hands why not… massage and pampering.

Odd to be honest, but also blissful. I can’t remember ever spending 3.5 hours alone, awake, without sleeping or any other form of distraction or entertainment.

Lunch was La Petite Colombe - A beautiful restaurant in even more beautiful surroundings.

Important to note that this was a tasting menu only offering.

In fairness, this was not a restaurant aimed at me as a consumer. I could appreciate the serious effort and detail, the craft and the consideration. And.. It was fully booked,

I tend to look for more natural cooking but for a special occasion this was an impressive set up.

A long walk, a glass or two back at the hotel and time for some rest.

Follow along for part two which will include Chefs Warehouse, Atlas Wines and my love affair with Paternoster!

Happy cooking,

Adam x

As we find ourselves in the midst of an artisanal food renaissance, grocery shelves now boast a myriad of fancy pickle jars regarded as specialty products, their price tags often soaring to dizzying heights – their humble origins all but forgotten.

Modern food is clean, light and full of identifiable, well-balanced flavours. It is interesting, thought provoking, inspires conversation and makes people smile. On the more traditional end of the culinary spectrum, we are more than often treated to homely, comforting plates towering high with hearty proteins, stodgy starches, and assortments of classically-prepared veggies.

When it comes to our dinner plates, few ingredients are known to bridge the gap between history and modernisation so well as the humble pickle. Not so surprisingly, pickles have been delighting taste buds and transcending cultures for thousands of years. Pickles originally gained their popularity (and necessity) due to their mobility as well as their preservative qualities – this at a time when long-term storage of prized ingredients held much more value and importance than it does to us today.

The longevity of these incredible products is due to their accessibility as much as their versatility. Everyone has the capability to effectively home-pickle, which I have always found to be a gratifying endeavour, especially for the budding home chef. The level of difficulty may vary, but in practice ‘pickles’ simply require the preservation of vegetables in a basic vinegar or brine.

Be it sweet, spicy, salty, or sour, a thoughtfully placed pickle can bring balance and brightness to even the simplest of plates.

I make most vegetable based pickles the same way, simply bring to the boil equal parts white sugar, good quality white wine vinegar and water. Allow to cool and pour over your prepared vegetables. Start with cucumbers and add in some mustard seeds. Store them in air tight containers in the fridge for a day and you’re away!

Happy cooking,

Adam x

For me a pudding is not something that guests need, it’s a part of the meal that is a real indulgence and a rare treat. For those reasons a pudding must deliver a true sense of decadence. I have yet to be convinced by the likes of trendy vegetable-based puddings popping up on new restaurant menus — when it comes to luxury and indulgence, carrots and dill just don’t do the trick!

There is a lot to be said for an extravagant, yet elegant dessert. Over the years, we’ve had a number of complex desserts on the menu at Trinity – soufflés, parfaits and so on. While intricate puddings can, and often do, leave guests with a strong finish at the end of their meals, the beautiful thing about desserts is that their success can be found within the simplest of approaches when expertly executed.

At Trinity, our ‘Salted Caramel Custard Tart’ has proven to strike a chord with our guests. For many of us with fond memories of traditional custard tarts, this is a very approachable dish in concept. I absolutely love a good twist on a classic pudding and for me, this one just hits the spot.

For a dessert you can enjoy at home, I often find that a brilliant chocolate brownie can provide the perfect post-dinner treat - simple yet decadent. For me, brownies must be soft in the centre, buttery and so chocolatey that the sides of my mouth cringe with the richness. I love mine with vanilla ice cream and a single shot of espresso poured on top.

My Chocolate Brownies

Ingredients

200g Dark Chocolate (70%)

200g Butter

64g Cocoa Powder

48g ‘00’ Flour

3/4 Tsp Baking Powder

280g Caster Sugar

4 Eggs

Method

Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure they do not get too hot.

Meanwhile, sift the cocoa powder, flour and baking powder into a separate bowl and mix in the sugar.

Using the big mixer, whisk the whole eggs and sugar until light and fluffy. Add the melted chocolate and butter gradually and fold through. Fold through the dry mix until smooth, do not overwork.

Pour the mixture into the lined tray and bake for 20-25 minutes at 170C. The edges will be set but the centre should still be slightly soft when you press it gently with your fingertips. Allow to cool fully, then fridge until firm. Dice 2cm x 2cm.

Happy cooking,

Adam x

We’ve reached the beginning of a new year, and as the bulbs begin to give colour, we are blessed with so much hope. It is food however, that is the best indicator of brighter times to come...

Keep an eye out for the first appearances of wild garlic (which like daffodils and tulips is also a bulb) as you may it find growing out and about. A quick rub between your fingers will be enough reassurance that you have hit the jackpot! Perfect for pesto, roast chicken, and for lovely oils and infusions too.

My ingredient highlights for this time of year are blood oranges and forced rhubarb. The deep red oranges have a unique balance of acidity and sweetness and pair brilliantly with rhubarb. In fact, I love the natural link between the food of the season and their obvious plate partners.

As we move into spring, little new potatoes marry so well with salmon, a light herby mayonnaise and some tender asparagus spears. White asparagus arrives slightly earlier than its chlorophyll-filled cousin simply because, as with forced rhubarb, it is deprived of light and ‘forced’ to grow quicker. Slightly bitter but with a unique crunch, white asparagus is happiest when grilled or charred.

And when it comes to Valentine’s Day cooking, just keep things simple:

Light whole fish from Moxon’s in Clapham South, gently grilled with some lemon and olive oil and an indulgent chocolate pudding to share! You can view my simple Hot Chocolate Pot recipe on YouTube below.

For a more seasonally focused dessert, here’s my recipe for a wonderful Blood Orange Granita.

Blood Orange Granita

Serves eight

A wonderful way to showcase a primary ingredient, be careful using alcohol as it will reduce the freezing capacity of the granita. Be sure to fork the granita many times during the freezing process. This recipe will aide you to give a great garnish to a dessert if you don’t have access to an ice cream machine.

Ingredients

40g Caster Sugar

15 Blood Oranges, Juiced, Zest of 5

3 Limes, Juiced

60ml Water

Method

Put the sugar in a pan with 60ml water and bring to the boil, then leave to cool. Finely grate the zest from the 5 blood oranges and set aside. Cut the oranges in half, squeeze out the juice and pass it through a fine sieve. Pour the juice into a bowl and whisk in the lime juice. Add the orange zest, whisk briefly and leave to infuse for 5 minutes. Pour through a fine sieve into a shallow dish before adding the sugar solution, place in the freezer and leave for 12 hours.

Remove the dish from the freezer and, by firmly drawing a strong fork over the surface, scrape and scratch the frozen block into a light, crystalline granita. To prevent the crystals thawing, regularly transfer them to the freezer as you make them. When finished, put the granita into a freezer container with a lid and store in the freezer.

Happy Cooking,

Adam x

Adam to join Kitchen In The Wild in Cornwall this November

This November 12-15th, Adam will be heading to Cornwall for Kitchen In The Wild. These intimate culinary adventures with nature, food and craft at their core, see a small number of guests come together for a long weekend alongside respected chefs, artists and speakers.

Adam joins chefs Valentine Warner and Tom Adams in the kitchen. Guests will also have the fascinating company of Isabella Tree, author of ‘Wilding’ and the owner of Knepp, the trailblazing rewilding project that has changed the way we think about nature and how we can heal our planet.

The long weekend will burst with activities both indoors and out. Guests will try their hand at pottery with ceramicist Tim Lake, learn sourdough baking with Coombeshead’s Ben Glazer, enjoy demos from all three chefs; delve into a cocktail masterclass with legendary bartender Nick Strangeway and stride out into the blustery beauty of Bodmin Moor.

“It was truly memorable joining Valentine at one of his events. With such an interesting group from the food and drink world, teaching and entertaining, it was a bit like the perfect house party.” Rick Stein

From £2950 per head, there are only 20 tickets available.

More info and booking

I tend not to roast my turkey whole, preferring only the crown, and I stuff the legs separately (there is a cracking tutorial for this on my Instagram, you can watch below). This makes cooking faster and gives me an opportunity to fill the legs with the stuffing and roast them. The legs can then be rolled and served as cold stuffing for tea as well.

However, if you roast the bird whole, try removing the wings and the drumsticks before the bird is cooked. These parts rarely get eaten anyway and as raw items can be used to make stock or even deep-fried crispy turkey.

And don’t forget to turn the cooked bird over and take out the two ‘oysters’ at the top of the leg. These are said to be the best eating on the whole animal. Located just at the back of the undercarriage, they will be about the size of an oyster funnily enough…

Onto the leftovers…

Turkey Skin Crisps

Let’s start on the outside. The turkey skin can be turned into lovely crisps – this is best done by placing large pieces of the cooked skin between parchment paper and and baking trays (for pressure) and cooking it for 40 minutes at a low temperature of 150°C. Allow to cool and use the crisp skin to dip into some spiced hummus…

Turkey Curry

Curried turkey jumps to mind for most people, but don’t use the left over breast meat for this. It will be far better with the legs. Try cooking them whole bone (even if roasted before) with tandoori spices. Lightly marinade the legs in spices and yoghurt, heat your oven to maximum 240°C and roast them on a tray for 20 minutes to deeply caramelise. Serve with a crisp salad, pilaf rice and fresh lime – a real contrast to Christmas dinner.

Salad

For leftover breast meat, this is great for cutting into bite sized pieces and treating as a Caesar salad, tossed with lovely crisp cos lettuce, pitted olives, parmesan shavings and a few anchovies. A quick and easy Caesar dressing can be made by using mayonnaise and blending into that black olives, fresh garlic, parmesan and olive brining juice.

Wraps

Alternatively, you can use your breast meat to make turkey wraps with leftover brie and cranberry sauce. Add some lettuce, and once wrapped toast them through the oven for 10 minutes to melt the cheese.

Bubble and Squeak

Bubble and squeak is my favourite Christmas meal. I will always cook way more roasties than I need and use up all of the Brussel sprouts that didn’t get eaten. Fry the potatoes, some chopped onions, and cooked sprouts in a little butter until really crisp. If you can, flip over the bubble and squeak in a pan and add flaked down breast meat. Crack an egg per person on top, place into a hot oven for 5 minutes, and slide out ready for serving with Branston pickle!

Turkey Broth

When using the now meat free, roasted bones, try adding Asian spices, star anise, garlic, ginger, chilli, and lemongrass. Re-roast the bones for another 30 minutes at 200°C to enhance the flavour.

Completely cover the bones with water and some lovely fresh vegetables and slowly simmer for 4 hours. This will yield a lightly spiced roast turkey broth. Once passed through a sieve, the broth can be brought to the boil, seasoned simply with salt and good soy sauce and served with udon noodles and a 5 minute boiled egg. Turkey ramen… delicious and healthy.

Post Christmas - Where I’ll be spending New Year’s Eve

Ex head chef of Trinity Aaron Potter, now owner of Wildflowers, is hosting a fantastic evening this coming NYE. Expect exceptional food and plenty of bubbles.

Reserve

See you there,

Adam x

Anyone who has ever got a pair perfectly right, where both wine and dish find themselves elevated in co-operation, can speak to the chest fluttering joy it brings.

Unpopular opinion alert - you won’t find this in the majority of wine ‘pairings’ - the thought of which sends shivers.

Most wine pairings are there to make service and margins efficient, to move excess or open wines, rarely there to provide that ultimate unicorn hook up.

My preference has always been to choose that special bottle I really want to enjoy, leaning into the producer whose work I want to further understand. I think the best pairing is with the wine you want to drink, not what’s arbitrarily the best.

Like a glass of rich, nutty Vin Jaune with your Comté Deux - all day long and forever more.

Or, a slice of Burnt Basque cheesecake with a tipple of PX - absolute joy.

These folk put the time in, they tasted one with the other, they invested in each other’s nuances, they spend nights and days under the same sky to become this well connected. These things will last in wonderful union forever.

I have always leant into food and wine marriages.

However, I’ve done so with my chef whites on.

I’ve recognised that one can help the other and both work in harmony, car and caravan style. One pulls the other, and if one stops, they both stop. Both have equal place in the struggle to gourmandise heaven.

So, cooking with wine.

Pairing wine and food at the most intimate level: as ingredients.

A good example of this would be a poached foie gras dish from my first restaurant Thyme (circa 2002), a simmering ‘four pan’ (chef term - asserting my status here) of Banyuls providing the perfect warm bath for a tightly rolled lobe of seasoned duck liver. After a few short minutes they spent the night together, cosied up in the fridge. The outcome, the birth, was a set lobe deeply penetrated with rich, luxurious sweet wine, the balance of which was just the most perfect partnership.

Another would be when I used Eric Bordelet’s Poire Granite, an earthy sparkling made from the fruit of 300-year-old pear trees to poach pears. We overcooked the batch and turned it into a granita, the best of all accidental successes.

Stephen Harris of The Sportsman fame discovered the best use of a bottle of oxidised 2000 white Burgundy.

When a white wine is naturally oxidised, it develops complex flavours of toasted nuts, ripe fruit and often an umami edge. Oxidising white wine is traditional in places like the Jura and Rioja, but with a creamy and textural Chardonnay you get an added dimension of flavour. Wines can often prematurely oxidise so using it in a sauce is far better than pouring it down the sink.

That discovery was to use the bottle to famously cook a beautiful turbot - the king of the sea - pure genius. These are the food and wine relationships I want to muster and always be in search of.

Here’s my version for you.

Turbot - Oxidised White Burgundy

Ingredients:

1 x 1.2/1.5kg Wild Turbot

3 Celery Stalks, diced

1/2 Fennel, diced

1/2 Onion, diced

1/2 Bulb Garlic, split

1 Lemon

Olive Oil

2 Shallots, finely diced

Turbot portions

100g Oxidised White Burgundy

500g Turbot Stock

200g Double Cream

50g Butter

½ Bunch Chives, finely cut

Lemon Juice to taste

Cartouche cut to size of pan

Method:

Turbot

Remove the head by cutting just behind the gills. Rinse and pat dry. Position the fish flat on the board, dark side up.

Dark-side fillet first - Start at the head of the fish, slicing the knife in long strokes down the centre of the spine. Remove the larger fillet first, then the smaller fillet.

Flip the fish so the white side is up. Repeat the same process along the spine, removing the larger fillet first, then the smaller.

Trim any fins or stray bones, keeping the skin on. Check the fillets with your fingers to ensure no pin bones remain. Trim fillet into generous sized portions. Chop the leftover bones and rinse in clean, cold water for 10 minutes – reserve for fish stock.

Place clean fish trim/bones in a heavy based stock pan with nicely cut, clean vegetables. Bring to a boil and reduce to a simmer. Cook for 20 minutes skimming often, remove from the heat. Allow to sit for 5 minutes before passing so the sediment sinks to the bottom of the pan. Pass through muslin and a chinois.

Now reduce your fish stock by 2/3 until strong and viscus.

Cooking your Turbot

Begin with a wide based sauté pan. Then add diced shallots. Add your oxidised white Burgundy and reduce until dry.

Add fish stock and now place in the turbot portions, skin side down, cover with a cartouche. Gently poach the fish for around 3/4 minutes. Lift the fish out of the pan and reduce the stock fully, add the double cream and simmer to reduce by half. Finish by emulsifying in butter, lemon and chives.

Happy Cooking,

Adam x

After my deep dive on knives, naturally the next most important piece of cookware in your kitchen is pans. I have partnered up with Hestan to give away one of their Copperbond Saucepans.

All you have to do to enter the giveaway is

• Subscribe to my Substack

• Like this post

• Follow @hestanuk_eu

• Comment down below: ‘Hestan for Christmas’

The winner will be randomly selected and announced on the 15th December - we will handle the postage so that your Hestan arrives in time for Christmas.

Read to the end to receive an additional gift from me to you to celebrate this festive season.

Here are some questions I often get asked about the pans I use - so here’s what I’ve learned that is and isn’t important when it comes to pans, and why Hestan is my choice at Trinity, and at home.

Q - You often talk about heat retention, why does this matter:

When you heat a pan to a medium heat, you want that heat to stay in the pan at that heat - not for it to continually go cold or carry on getting hotter. Pan control is everything. The pan you use should hold and maintain the temperature you want.

Q – What difference to my cooking will heat retention have?

The main difference is when you add a room temperature piece of protein to an already hot pan, the pan will carry on cooking at the temperature desired.

The second and equally important difference is that the sides of the pan will also be at the same temperature, meaning that the piece of protein is being cooked evenly from the sides - crucial for slow braises of pan work.

And then there is stand over cooking time - that magical time when the pan comes out of the oven and the pot braise is allowed to cool (slowly because the pan is efficient) and the resting is meaningful.

Q – Is look important?

Michelin is a good example.

A starred restaurant is not judged on its appearance or its décor. BUT it is assumed that if the chef has the attention to detail to deliver food at a star level, he or she is most likely to have the same values placed on the space in which the food is consumed.

The same can be said with pans. I believe if a pan is made to the highest standard, it will likely look beautiful because the engineers value excellence and want their craftsmanship to result in an object that is both beautiful and functionally brilliant. Symbiotic excellence.

Q – How many pans do I need?

Not as many as you think.

A great frying pan is essential.

A cook pot with tall sides - a pan you can comfortably put enough pieces of chicken into and braise them to feed four people.

A couple of varied sixed saucepans for making béchamel, boiling vegetables or making rice, stocks etc.

Honestly, (roasting trays aside) that is all I would suggest one needs. But quality over quantity shines through here.

I cannot tell you how many cookware brands have made advances to work with me over the years. Choosing to partner with Hestan has been a long and thought-out decision. The pans I use must be able to work in the way I cook. They must be able to be used in a professional environment and I must be able to use them at home with ease.

For me, these are the best pans for the job. Tried and tested by myself and the team at Trinity.

As part of my partnership with Hestan, my additional gift to you is a 15% discount code available to use here. Just enter ADAMBYATT15 at the checkout.

Fill your boots, or your Christmas stockings…

Happy cooking

Adam x

The first thing I do when I wake up is run. I know I’m odd, but London is like a ghost town on Christmas morning and it’s magical.

My kids are also past the 5am wake up stage… so onto the good stuff.

Smoked salmon, sliced from a side that will linger all day long, rye bread, and (of course) Champagne - Ruinart most likely.

Next is presents, family calls, more Champagne and down time until around 11am.

Lunch begins around 2pm and continues on until around 4:30pm. We start with a classic prawn cocktail followed by turkey with trimmings (not all the trimmings) and the Christmas pudding, followed by cheese and chocolates.

8pm is sandwiches (turkey and prawn cocktail) and cold cuts (my favourite).

A cheesy film with the family and that’s me done for the day. TF!

In all honesty give me a boxing day any day.

If you’d like to follow suit, or even some of that - here’s how to do it pretty seamlessly…

Shopping List - For Eight People (Adapt Accordingly)

Fish | Moxon’s

1 Side of Smoked Salmon

1 Tub of Prawns in Brine

Wine and Champagne | Ruinart

2 bottles of 2010 Dom Ruinart Blanc de Blancs Grand Cru

Household | Butter and Crust

1 Loaf of Rye Bread

Meat | The Rarebreed Meat Company

1 Whole 10lb Turkey

24 Pigs in Blankets

200g Smoke Bacon Pancetta

500g Pork Mince

500g Veal Mince

Fruit and Vegetables | I.A. Harris

1 Pack Chestnuts

1 Pack Fresh Sage

3 Onions

1kg Sprout Tops (I prefer these to Sprouts)

2 Carrots

2 Lemons

4 Avocados

8 Large Parsnips

1 Iceberg Lettuce

2 Bags Rooster Potatoes

2 Bags of Fresh Cranberries

1 Large Red Cabbage

1 Large Christmas Pudding

Dairy | The Estate Dairy

500ml Double Cream

Household

Mayonnaise

Ketchup

Tabasco

Vodka

Day Before Preparation

Peel the potatoes.

Peel the parsnips.

Make the Marie Rose sauce (more on this below).

Cut and braise the red cabbage.

Make the stuffing using the veal and pork mince with the chestnuts, cranberries and sage.

Fill and roll the legs of your turkey in tin foil using the stuffing - ready to be roasted.

Prep and wash your sprout tops in a pan ready to go.

Christmas Day Timeline

Pour a glass of Champagne…

9am - Take the turkey out of the fridge and let it come to room temperature.

11am - Put the potatoes on to boil the roasties.

11:30am - As the turkey is a crown now, place in the oven at 200°C. It will take around 1.5 hours to cook. The stuffed legs can go into the tray next to the crown.

12pm - Pop in the boiled roasties to cook in a tray of preheated goose fat or oil.

Place the red cabbage into a pan to reheat when ready. Place the parsnips onto a tray with oil and salt ready to roast from raw; I roast these with the pigs in blankets to save on space. Pop the Christmas pudding into a pan of water to steam for 2 hours.

1pm - At this stage, your turkey is cooked. Your potatoes, parsnips, pigs in blankets, and red cabbage are all cooked and relaxing ready to be reheated. Build and serve the prawn cocktail. Now put on the cabbage to heat, fire up the sprout tops, carve the turkey legs and all you need to do is give the potatoes a flash in the oven and serve up, all hands on deck.

wishing you all a very happy Christmas with your loved ones.

Happy cooking,

Adam x

Let’s talk about knives.

Firstly, the knives that I and other chefs like me use in a professional kitchen are designed for daily use, are robust and are likely very expensive!

Do you really need this level of knife at home? YES!

The food and dishes you see on social media and in top quality restaurants that have a finish that looks untouchable, or like they’re made by AI, is mainly down to razor sharp knives, and more importantly knowing which knife is right for the job at hand.

So let’s unpick this:

There are a few bits of kit I recommend you have in your armoury. If you need space at home for these, take that oversized utensil kit that came with the gas BBQ and pop that in the local Oxfam shop. That’s for the birds.

What you actually need is this:

Basic Armoury

Cake Tester

5kg Scales

Small Baby Whisk

Small Sieve

Pastry Card

Peeler

Chopping Board (More on this one below)

Fish Scaler - Looks cooler than the BBQ scraper!

Spatula (heatproof)

Therma Probe

Small Pallet Knife

Now The Small Kit

Pairing Knife

Turning Knife

These picks from Victorinox are cheap and very effective. Little work horse knives. Don’t bother with the serrated ones, and stick to black. You’ll look like you know what you’re doing.

Sharpening

For me it’s a traditional steel rod. If a stone is your preference get some training first- would recommend Kitchen Provisions for this. You can kill a good knife with a stone.

Side note - Anything that sticks to the bench, and requires you to drag the knife through - forget!

Using a Steel Rod is simple (if you want to keep your thumb, cover it).

Equal pressure each side, equal angle each side.

Firstly, place a damp cloth on the work surface. Holding onto the handle with a firm grip - stand upward with the metal end on the cloth for stability.

Stroke the heel of the knife from the bolster end (thick bit!) to the tip of the knife in long strokes with equal pressure along the blade. Ten times is plenty. Make sure to clean the knife after sharpening to remove any metal fragments - not tasty.

Now The Knives You Actually Need

A Pastry Knife / serrated ‘off set’ knife - always helpful for bread and pastry. Victorinox is great for this and great value too.

A Chopping Knife - 10” will be fine for home. You won’t be cutting bones with this one and do buy a guard to keep it sharp and safe. Spend the money here - it’s worth it.

Slicing Knife - here you are carving your steak, chicken or pork for that ultimate finish. Spend money here also - never throw in the dishwasher…

I prefer carbon steel here. The look can be dirty and annoy people but for me the sharpness outweighs that issue. I love carbon steel knives - just don’t drop them!

Thin Bladed Filleting Knife. I swear by these for slicing onions and filleting fish. Precision cutting tomatoes and vegetables.

Chopping Boards

Apex Cutting Board - I am obsessed with this. I’ve always said - sharp knives, Apex chopping board, and the restaurant is easy…

This will cost you but you won’t go back. They last a lifetime and make cutting into a joy.

Happy cooking,

Adam

My Dearest Rosie,

Do remember that I came through this industry during the 90’s – as haute cuisine burst onto the scene in the UK.

London was rock ‘n’ roll.

And food and restaurants were very much a part of the fabric of that backdrop.

The kitchens of those restaurants where I earned my stripes were filled with working-class – mostly – lads.

Lads who were fuelled by ambition and with no Plan B.

Willing to break to create. And to stop at nothing for competitive gain.

Rosie, the industry you are walking into now is a very different landscape indeed.

I look upon the industry now with curious fascination. And with only two areas that concern me.

The first is that of your happiness.

And second – the shape of the industry in many years to come.

I look with intrigue, as I say, not with judgement…

I look at an industry that cares deeply for farmers and producers. I am warmed by the respect it shows to its suppliers.

One that seeks out the artisan and celebrates the creatives.

A place that prioritises its team over its shareholders.

I love that today’s industry will challenge government and stand up for its rights. It will lobby. It will protest and disrupt to protect the wider collective.

I love that it promotes well-being and work-life balance and that it celebrates health over hedonism.

A populist industry that makes the best use of social platforms to teach and to share and to promote its creative brilliance.

The now industry shares and collaborates.

It aids and assists its counterparts with pop-ups and guest chefs and residencies – adding both joy and colour.

But my love, you must take these beautiful changes forward.

Be guided by the past but do not obsess over the past.

You too are the catalyst for future change. Remember that. And being a chef will always be devilishly challenging and physically hard. It will always be demanding. Because it needs to be.

But all good things are on the other side of uncomfortable. And some like it that way.

Rosie, you will work while others do not. Your tribe will be from a broad church and become your crutch. Choose them with measure.

In fact choose the people you work for only by the connection you have to their food and by your alignment to their culture.

Do have a plan. (Please.) Allow fluidity and be masterful at pivoting it but it will keep you accountable, give you steerage. It’ll give you a North Star to call upon for guidance.

Rosie, ensure you prioritise your mental – and especially – your physical health. Do this selfishly, above your work and your family. Allowing both to benefit from the very best version of you.

No one will do this for you. Your well-being is your sanctuary and your responsibility.

Give more than you take my love. And listen more than you talk.

Be present in your job and seek out peace in the mundane.

Do not try to master this vast subject, rather view it as a life-long mission to improve, to grow, to immerse and to learn.

Take inspiration from every corner and influence from nowhere. Be yourself at all times. Your individual contribution is more valuable than that of a constructed ideal.

Cook from your heart, and trust your belly.

Never cook when you are angry or upset-

You can taste it!

Let your produce be the main character in the movie, cast the characters wisely and know when to run the credits.

Trust your instincts. They are likely right.

Never punch down but do hold your own and speak out for what you believe in.

But do pave the way for the generation that follows you and do your utmost to be the example. The pleasures that lie here are endless and without this, we are nothing.

Do celebrate your successes with aplomb and take time to unpick your failures - these are critical to your future success.

Never cut corners or take shortcuts, there remains plenty of time for that. But do fascinate over efficiencies, processes, procedure, and question everything.

Surround yourself with exceptional people while they are exceptional and you will be exceptional too.

And lastly remember that cooking and the giving of pleasure through food is one of the most beautiful things a person can do for another.

Remember this and our incredible industry will repay you in spades.

Giving you a life you never dreamed possible with beautiful people from all walks of life and imaginations.

Cooking has given me a place in this world.

It has given me a place here today.

It has shaped the person, the father and the husband that you know.

And I am grateful for every part of that.

And for the joy that is to be found in food.

I wish this for you too, my love.

Happy cooking

Love Dad x

Day 1

Purchase a whole chicken and butcher the legs by gripping the leg at the thigh and pulling it outward from the body to expose the skin in the joint area. Slice the skin just a little where the leg meets the body to free the skin. Bend the leg back to pop the hip/ball joint (you’ll feel it give). With your knife go through the joint. The leg will come away easily.

Or

Purchase chicken legs. Wash the legs well in cold water and remove any hairs. Drain the legs, dry very well with kitchen towel and store on a tray in the fridge overnight, skin side up! - This will help the skin to dry out and get that glass crisp skin!

Day 2

The next day, using a heavy, oven-proof cast iron pan/good sauté pan. Add a layer of olive oil and sea salt. Add the legs skin side down and season the flesh side with Maldon salt. Now gently cook the legs entirely on the skin on a very low heat for 15/20 minutes.

I use a meat press here too to hold them down and stay flat for maximum crispness.

Transfer to a 160°C oven for 15/20 minutes to finish the legs cooking through - still skin side down. After this time the legs should be a beautiful golden brown.

I like to add some thyme stems and a few cloves of garlic. (Anything friendly with chicken).

Once cooked, allow the chicken to cool in the pan completely.

When cool - remove from the pan, cut through in-between the thigh bone/drumstick. To debone the leg, run your knife parallel to the thigh bone and cut down to expose, then scrape with your knife to expose a little more until you can pull it out by hand -you might have to give it a twist.

Before serving, trim both ends of the thigh piece as it’ll likely have cartilage at either end. Trim the end of drumstick that was connected to the thigh as it’ll likely have a piece of loose bone.

When portioning the thigh, place on a chopping board, skin down. Cut through the meat and then press through the skin last - this should give you a nice clean cut.

So, the key points are:

1. Use great quality chicken

2. Dry the chicken first

3. Start in a cold pan with salt

4. Use a very low heat

5. Take your time

6. Only cook on one side

7. Do brag to your friends about how crisp your chicken is!

Happy cooking,

Adam x

A meal at the well lauded L’Enclume is something to look forward to, something to savour, and an experience that has the potential to change the way you think about food. Not a meal to be taken lightly…

Cartmel is an incredible place, in that it is all things Simon Rogan. In a very good way. I have huge admiration for Simon and what he has created: his brand, his values and his incredible team.

L’Enclume is worth a visit on the back of this alone.

But then comes twenty courses of rehearsed and pin point accurate dishes (just imagine trying to make twenty perfect dishes...) and four hours of warm and welcoming hospitality that spits you out a different foodie…

You don’t need my recommendation to eat at L’Enclume, far from it. Having said that, hopefully it’s nice for you know that folks like me also go to, love, and are inspired by restaurants such as this too.

L’Enclume is 23 years old. They opened the year after I opened Thyme.

It is not lost on me how fortunate we are to have institutional restaurants such as this where the guest is very much #1.

Bravo Simon and team.

Happy cooking,

Adam x

Here is a step by step recipe for the perfect roast chicken. This is the dish I cooked for Jonny Gent on my latest podcast series.

If you missed the episode, you can watch it here.

The first thing to remember is that this dish will only ever be as good as the ingredients you start with. You can’t overcook a poor chicken as they say.

My absolute favourite variety are the outdoor reared chickens form Aurox Meats in Somerset. These chickens are full of natural fat; they are tough from rooting around wild, and they deliver on flavour in spades.

As they say, you can’t out-cook a poor chicken.

So, before we begin you will need the following ingredients to hand, and you will need to pop your oven onto 220C fan, or gas mark 7.

Ingredients

• 1 Whole Chicken - I used a 1.4kg Chicken for the recipe on YouTube. If you have a 2kg chicken, the cook time will be an hour. Alternatively, a 1.2kg bird will cook in 40 minutes with a good rest.

• 500g New Potatoes - Choose a waxy variety, such as Charlotte, Pink Fir or Roosevelt. Make sure they’re part boiled, then remove from the heat. Salt the water with the skins on, and allow them to cool in the water.

• 10g Herbs de Provence/wild Oregano

• 400g Olive Oil - Good quality (feels excessive but necessary).

• 1 Large Tbsp Dijon Mustard

• 2 Bulbs Garlic - The biggest sweetest garlic you can find. Cut the tops off, revealing the cloves inside.

• 3 Tbsp Chardonnay Vinegar - (I use Belazu) Chardonnay is sweeter than standard white vinegar.

• Maldon salt

• Black pepper

  

• 2 Lemons - A large Amalfi leafy lemon would be best. Cut these in half length ways.

• 1 Butterhead/English Lettuce - washed. Keep the lettuce submerged in ice water for a day. Makes all the difference.

*I don’t brine this chicken but you could if you wanted too. I have given the steps for this at the bottom on this piece.

Method

Firstly, you need a heavy based roasting dish - uncomfortably heavy is a good thing here remember! Slightly crush the new potatoes in the palm of your hand to just break the skin and cover the tray with these.

Now sit the chicken on top, add your halved garlic bulbs and lemon wedges. Dress everything using all of the olive oil. Season with salt, (if you haven’t brined the chicken) pepper and Herbes de Provence.

Now place the tray into your preheated oven for 45 minutes. Make sure to baste the chicken regularly with the oil to create the golden glass-like skin. Once cooked (and this is the most critical part) allow the chicken to rest for 45 minutes in the same tray. Seems a long time but trust me, if you want to retain all of those valuable juices, this is the way.

Take out the chicken and place it to one side.

Remove lemon and garlic from the pan and move the potatoes to your serving dishes.

Now squeeze the roasted garlic into the tray, along with the roasted lemons juice. Then add Dijon mustard and chardonnay vinegar. Pour all the resting juice from the chicken into the tray. Emulsify together using a whisk, adding more olive oil if necessary. If you feel like the dressing might be separating, just add a splash of cold water. You will see me doing this in the video.

To break down the chicken: place the roasted chicken breast-side up on a cutting board. Pull one leg away from the body and cut through the skin to expose the joint - pop it, then slice off the drumstick and thigh. Repeat on the other side. Separate the drumsticks from thighs at the joint. Slice along each side of the breastbone, then cut downward to remove the breast halves. Cut each breast into three pieces.

Dress the chicken onto the potatoes using some of the vinaigrette and then repeat with the whole lettuce. Remove the root of the lettuce by tearing out. Sit on a plate and serve with the potatoes and chicken.

I hope you give this a go, it’s one of my favourite dishes to cook.

Thanks as always for supporting my work.

Happy cooking

Adam x

(Keep scrolling for brine information)

Link to watch the full episode here:

*To brine:

This will keep the bird moist and allow the seasoning to penetrate through. So If you have time - 2 days before, make a 6% salt brine, by bringing 2L of water to the boil with 120g Maldon salt. Allow this to cool fully before using.

Day 1 - Submerge the chicken in the salt brine for 12 hours.

Day 2 - Remove from the brine, dry with kitchen towel and place on a flat tray that can catch liquid. Now allow to fully air dry in the fridge, ideally for another 12 hours.

Day 3 - Proceed to cook the chicken as above.

Welcome to my substack. This is the place to find my food writing. My written recipes and my musings on places to eat, markets to shop and ingredients to lean into.

Here are my cooking rules

This is what I live by, and what works for me:

• I tend to cook protein with lots of heat, followed by periods of no heat, and then repeat this process. The mid-point resting is critical for excellence in protein cookery for me.

• Season at the very beginning of all your cookery. This takes practice and repetition and good judgement; you will be rewarded.

• I rest meat after cooking for a LONG time. Often more than the time it has been in the oven. This will greatly improve your eating, and your cookery.

• Whenever possible I cook meat (and fish for that matter) one the bone, or attached to its carcass. The reason for this is for flavour, shape and consistency (of the protein).

• Stand-over cooking time in a pan is the time in which magical things happen, but you need timing and judgement. Use this period of heat like a precious gift.

• Use uncomfortably heavy based pans. They conduct and retain heat – which is a gift and will transform your cookery.

• Sharp knives make a huge difference. Most of the refinement in my cookery is due to one thing – razor shape knives.

• Let the decision on what to cook be made by your belly, not your ego. Cooking food you desperately want to eat is so much more satisfying and rewarding.

• Never cook when you are angry or upset; you can taste it, trust me.

• Buy the best ingredients you can personally afford, do as little with them as you can afford to and serve them as generously as you can afford.

  

• I use two olives oils and two salts. A cheaper olive oil for cooking with and a first press early harvest for drizzling over or eating as is. I use a simple mass-produced sea salt for big batch cooking or blanching, and a fine sea salt such as fleur de sel for raw meat or for seasoning cooked items.

• Cooking with frugality is at the heart of every great cook. Make stocks from your chicken carcasses, save your vegetables trimmings for long slow braises and keep the bones from your roast beef for next week’s gravy (in the freezer of course). This makes cooking the adventure that never ends.

If you want the video versions I’m over on:

Happy Cooking,

Adam x

A recent trip to Tuscany rekindled my love affair with tomato and melon salad - simple, but made ever more potent with slightly underripe melon and soft tomatoes, or vice versa. However, don’t have both super ripe. You need balance, you see. And this needs a strong salt element to make the salad more than the sum of its parts.

Try salted almonds or ricotta salt, plenty of great olive oil, and some wonderful dried wild oregano and leave it alone to do its thing for at least an hour.

Happy cooking

Adam x

For the month of July

Where I’ve been eating

New openings

Recipe of the month

What I recommend…

Wine of the month

Worth one’s salt

National Restaurant Awards

RACA fundraising Banquet

Where I’ve been eating

Bar Valette - Shoreditch

What an utterly delightful meal. A cheery place, by the team behind the much lauded and exceptional Clove Club. This place is owned by Isaac and cooked by a chap called Jake. Inspired by the streets and eateries of San Sebastián.

I don't venture east enough. I should.

This is what a great neighbourhood restaurant should be: generous, honest, great value and accessible with tip-top sourcing, product-focused cooking and a wonderfully intriguing wine list that clearly has its big brother to thank for.

We drank wine from Jean-Marie Guffens, dined on babajauns, buttermilk chicken and salty (as they should be) gildas.

Turbot on the bone and lemon sole a precursor for one of the best chocolate mousses I can remember eating.

If this were south, I'd be in so much I’d have a table named after me.

Go support a local, private operator cooking with heart.

If you are lucky Jake will cook his polish meatballs for you…

Thank you team @ Bar Valete

EXE Restaurant - Verona

No sooner had we landed than lunch was upon us. When in Rome, or in this case, Verona. I chose this place for the eight of us to settle into the pace of Italy.

EXE is the sister to Michelin starred EXE on the roof.

The cooking here is simpler and more classical, not a tasting menu in sight!

My tortellini in brodo was exceptional. As was the ‘crème pattiserie’ ice cream, which baffled slightly but its freshly churned texture was incredible. I turned the last few mouthfuls into an affogato.

The soup inspired me to cook the same dish and a porcetta later that week.

New openings

Brasserie Constance

Constance is now live and I couldn’t be more proud of this space we have created on the riverfront.

Here is a link to book and receive a glass of fizz on me!

Just pop ‘AdamsTreat’ in the ’Anything else we should know?’ section of your online booking to receive.

Book here

Please note this code is valid up to and including the 31st August 2025. The code is valid for one glass of fizz per person upon arrival, when booking online for lunch and dinner. Please specify in your booking notes if you would prefer a non-alcoholic fizz option.

Brown’s Breakfast

We serve breakfast at Brown’s - in Charlie’s Restaurant of course, and mighty proud of it I am too.

But I have now created a second breakfast in The Drawing Room with a more contemporary and seasonal take. Yes you will find my take on a bacon sarnie here, as well as crab muffins with a poached egg. Eggs albemarle, and a sausage and egg muffin. My porridge brûlée also features.

Daily from 8am - 10.30 am.

If you forward this newsletter in when making the booking you will receive a ‘Mayfair bun’ on us for later… limited to 33.

Book here

Please note this code is valid up to and including the 31st August 2025. The code is valid for one bun per booking, when booking online for breakfast. Please note there is a limited number of Mayfair buns produced each day, so this is a first come first served offer.

Trinity Outside

Outside continues to supply London with some of the best sandwiches to be had!

Follow on Instagram - @TrinityOutside

Recipe of the month

Constance Walnut & Rye Tart

I love this tart. A cross between a treacle tart and a date and walnut cake. Don’t refrigerate and do serve with lots of pouring cream!

Recipe

What I recommend…

Here are a couple of books that you won’t cook from but they will inspire you to cook and leave you dreaming of days in the kitchen in Sicily with a pinny and a pasta machine:

Blood, Bones & Butter - Gabriella Hamilton

A masterpiece on the story of opening Prune in NYC and so much more.

A Waiter in Paris - Edward Chisholm

Bought for my son, from whom it comes highly recommended. I haven’t read this yet. He loved it.

My Life in Food - Albert Roux

A wonderful read and great to be indulged in a time pre-Le Gavroche. The making of a truly great man.

Finding Freedom - Erin French

Another example of how kitchens and cooking can offer healing and growth for some with struggles.

A remarkable, gripping story.

Wine of the month

Has to be Rosé. I’m a not a huge fan of Provençal rosé, that thin, sweet juice that is often endorsed by a celeb… heaven help us.

Here’s a rosé that is for food, a true food pairing wine, round and balanced and utterly delicious. Marsannay Rosé from Burgundy - the only village allowed to make a red, white and a rosé under its name.

and if the endorsement matters this wine is named after my very own daughter Rosie!

Reserve a table Upstairs to give this a try!

Book here

Worth one’s salt

Much talk of salt. Did you know we contain 250g of salt as humans, which is always being replaced and replenished. Even more so if you run or sit in on Clapham Common during the summer!

For me salt is the difference between good and great cooking.

I use Maldon sea salt. It has a light salinity and I have used it for so long that I trust and know its potency.

There is a sweetness to Maldon also that I love.

But any good (natural sea salt will be best) and best avoided is sodium chloride from the shower salt isle at Tesco.

My tips on using salt to best effect:

• Brine fish in a 10% brine water for 10 minutes.

• Cure salmon fillet in 50% of the fish weight for 24 hours.

• Season steaks one hour before cooking.

• Salt tomatoes well and allow them to bleed out, using the liquid to make a delicious dressing.

• Do sprinkle gently on a soft chocolate mousse! See my video on Instagram on chocolate cremosa with olive oil and sea salt.

National Restaurant Awards

And lastly a huge congratulations to my team at Trinity for being heralded as the NUMBER FOUR best restaurant in the UK at the National Restaurant Awards. Amazing achievement.

Royal Brighton Pavilion Fundraising Banquet

Friday 21st November 2025

6pm - 11pm

Very excited for this one.

The incredible team at The Royal Academy of Culinary Arts are hosting a beautiful, meticulously crafted six course menu at the Royal Brighton Pavilion this November.

Myself, Benoit Blin MCA, Frederick Forster MCA, Adam Smith MCA, John Williams MBE, and Lisa Goodwin-Allen will each be cooking a course.

Reserve a space whilst they’re available, you’re in for a treat.

Tickets here

Thanks as ever for your support of my online work.

Here is where you can find my team and I ‘IRL’.

Trinity

Upstairs

Bistro Union

Charlie's

Wildflowers

Constance

Outside

Happy cooking

Adam x

First of all, thank you all for your continued support. I create my social media content because I find it cathartic, I love sharing what I know and love and hope that it inspires you in some way.

Happy cooking

Adam x

For the month of June

Where I’ve been eating

Where I stayed

Recipe of the month

The kitchenware shops that chefs use!

Who I follow on socials

Outside

This month’s free giveaway

Don’t miss…

Where I’ve been eating

Perilla

I have known Ben Marks of Perilla fame for some time. A Claridge’s and Royal Academy of Culinary Art’s graduate, ex-Noma, The Square and many more.

I was kindly invited to Perilla and had a wonderful time. It felt odd not being back for ten years and seeing from afar this East London restaurant turn into a bit of an institution.

Ben is a creative, he’s a bloody good cook and has a unique way with food. Well worth a visit.

Lita

I had to try Lita.

In its first year this place earned a Michelin star. It’s not hard to understand why.

And yes, I did ask, Lita means grandmother in Basque.

Luke and the team here have figured it out, quicker than most. Buy the very best (they do), and do as little as possible (they both do, and they don’t). This is process heavy but light on the plate. Just how I like it.

Drop dead gorgeous room, impeccable service AND a stellar wine list.

I drank a Domaine Guffens-Heynen Mâcon-Pierreclos ‘En Crazy’ 2022; for me right up there with the best white Burgundy producers.

Loved this place - I always ask myself the same question: would you go back?

Tomorrow!

Where I stayed

The Balmoral Hotel

The immaculate Balmoral - I am part of the Rocco Forte Hotel family and was in town on business - but what a treat!

I love the scale, the presence and the staff at The Balmoral so much.

The newly installed spa is superb!

The Greyhound on the Test

Also stayed at The Greyhound in Stockbridge. Possibly the most English village in the south.

Lucy and the crew just know how to give detailed hospitality. The fishing on their one beat on the legendary chalk stream Test was incredible.

Maison Ruinart

I had a recent trip to Maison Ruinart which was a treat as always. Our house pour at Trinity and a trip with my son.

This allowed for a quick stop over in Paris… as you do.

We sat very happily and ate for five hours at Au Pied de Cochon, on the Rue Coquillière.

Probably the equivalent of an Angus Steakhouse in the UK.

(It was Sunday with no reservation); the point being: the meal was just perfect, the bill very polite and the views of Paris, watching Parisians do their thing, was priceless.

Why we Brits have can’t have that... sad eyes.

Recipe of the month

Lemon Tahini Dressing

Marie Rose Sauce

The kitchenware shops that chefs use!

This is a little insight into where chefs shop…

Sous Chef - Cookware

MSK - Cookware

Partwell Group - Chopping boards

Japanese Knife Company - cookware

Bragard - Chef whites

Hestan - Cookware

Time and Leisure

Speaking of how I like to arm my kitchen with utensils - here is a link to an interview I did for local hero broadcasters Time & Leisure on restaurants, cookery and more.

Read the interview here

The Royal Garden Party

I was honoured to be invited to Buckingham Palace for The Royal Garden Party. This was in conjunction with my role as Chair of the Royal Academy of Culinary Arts and in celebration of all those involved in education - a driving force for RACA and all associates.

I can inform you that the cucumber sandwiches were outstanding!

Who I follow on socials

For food content - @adip_food. Very cool and considered content with food you just want to cook. ASMR in style which suits my brain.

For creative observational content – Jonny Gent @gent___studio. Never fails to make me realise the things I miss rushing around at 100 miles-per-hour.

For running - @jennifalconer is consistent, realistic and honest. Also, a wonderful person.

Chefs - @alainpassard for me is the chefs’ chef. His food is freeing and masterful.

Also don’t miss @yannickalleno .

Produce - @lemarcheltd keep me up to date with what’s new from the market

Kitchen envy - @devolkitchens- I’ve made many a wishful mental (only) purchase here! One day…

Podcast - @gotofoodpod. Basically, listening to all of my mates have a chat!

Local goings on @bestofclapham - such wonderful supporters of Trinity and Clapham as an area.

Restaurant recommendations @elizabethonfood.

Wine fun and shenanigans @tomgilbeywine.

Outside

We opened Outside this month - I’m sure you know this… we made some noise.

This is so different for us, fresh, clean and super delicious, oversized sandwiches served by my team, from a vintage van situated adjacent to Trinity.

All the creative, merchandising and brand came from my team. What an honour it is to watch them deliver!

And yeah, that sticker and logo is a riff off a skateboard brand I used to work with as a teen! Anyone know which one??

Don’t miss…

The Mayfair Bun

Mayfair Buns at Brown’s Hotel - a collab between me and Ross Sneddon, our Brown’s Head Pastry Chef.

Available daily - we only make 33 buns a day.

You will NOT find a better morning pastry treat in town.

Filming with Michael Roux

I had the pleasure of filming with the legendary Michel Roux at Trinity back in May.

We had a great time, and the episode will be released in the summer.

One of my absolute favourite chefs of all time.

My Team

Thanks as ever for your support of my online work.

Here is where you can find my team and I ‘IRL’.

Trinity

Upstairs

Bistro Union

Charlie's

Wildflowers

Constance

Outside

Happy cooking

Adam x