Johnny Lake and Isa Bal, the duo behind this acclaimed London Bridge restaurant, aren’t keen on defining their cuisine, having once joked that they could meaninglessly dub it “‘Modern British’ or ‘Contemporary European’” just to get people off their backs. Much has been made of the fact that they’re alumni of Heston Blumenthal’s famous and wildly innovative Fat Duck, but they’ve gone against the grain with Trivet, which is less showy than their mentor’s gaff. It’s still hugely impressive, mind – and they’ve two Michelin stars to prove it.
The calming, minimalist décor belies the experimental action going on in the kitchen, which are understated but exemplary: see the ‘puffini’, a filo pastry sandwich created with a panini machine that was left in the building when they acquired it. Lake and Bal are also obsessive about creating the perfect wine list, with a finely tune array of natural and biodynamic tipples to boot.
Time Out tip
Some of Trivet’s dishes are available in large or small portions depending on your appetite.
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Social media lost its collective marbles over the Hokkaido Potato dessert, a seemingly bizarre concoction of potato mille feuille, puff pastry and chocolate mousse. Like Trivet, it’s indefinable yet delicious.