020 8914 8966
020 8914 8966
Adam Byatt – Chef-Patron of Thyme, Trinity & Trinity Upstairs Restaurants & Restaurant Personality of the Year 2017
Adam is most known for founding and leading Trinity in Clapham Old Town, the Michelin-starred restaurant that has defined his career and reputation for refined yet accessible British cooking. Over two decades, he has combined classical technique with seasonal ingredients, earning honours such as a Michelin Star, a Bib Gourmand for Upstairs at Trinity, and the Michelin Chef Mentor Award. Adam is also recognised for mentoring young chefs, chairing the Royal Academy of Culinary Arts, appearing on television programmes like MasterChef and The Great British Menu, and contributing to influential cookbooks that celebrate modern British cuisine and hospitality.
Credentials and Impact
Adam’s early career began with classical training after he won a Savoy Educational Trust scholarship at 16, earning an apprenticeship at Claridge’s that grounded him in disciplined, traditional cookery. He went on to work at The Berkeley Hotel under John Williams, refining his skills in a demanding fine-dining environment, before joining The Square, where he became Sous Chef during the restaurant’s second Michelin Star win. In the late 1990s, Phil Howard appointed him Head Chef at The Worx in Fulham, giving him his first senior leadership role.
In 2001, Adam opened his first independent restaurant, Thyme, in Clapham. It quickly gained acclaim, winning Time Out Restaurant of the Year, Tatler Best Newcomer and the Remy Restaurant Award, before relocating to The Hospital Club in Covent Garden. These early successes established his reputation for thoughtful, ingredient-led British cooking and laid the foundations for his later restaurants, where his focus on mentoring young chefs, maintaining consistent standards, and developing welcoming neighbourhood dining became central to his culinary career.
Beyond Thyme, Adam built a group of respected neighbourhood restaurants. Trinity in Clapham Old Town was named AA London Restaurant of the Year and consistently ranked among London’s top restaurants, later earning its first Michelin Star. Upstairs at Trinity received a Michelin Bib Gourmand, recognising its quality and value. He also opened Bistro Union in Abbeville Village, Clapham, and was appointed Culinary Director of Charlie’s at Brown’s Hotel in Mayfair, further strengthening his reputation for classic, produce-led British cuisine delivered with warmth and consistency.
Publications and Media
Adam has written several cookbooks that reflect his practical, ingredient-led approach, beginning with ‘How to Eat In: Cooking at Home for Family and Friends’ in 2010 and later co-authoring ‘Postmarked Piper’s Reach’ with Jodi Cleghorn. His third book, ‘TRINITY: A Cookbook: Twenty Years of Classic Cooking’, is due in 2026. He has also appeared on programmes including Saturday Kitchen, MasterChef Goes Large, Celebrity Pressure Cooker, and The Great British Menu, sharing his cooking with wider audiences.
Why Book Adam?
Adam is frequently booked as a speaker because he combines real-world kitchen leadership with recognised industry authority and a passion for mentoring. As Chairman of the Royal Academy of Culinary Arts, he speaks on training the next generation of chefs and maintaining standards in modern hospitality. His Michelin Chef Mentor Award highlights his commitment to developing young talent, while his experience building successful neighbourhood restaurants gives him practical insight into sustainable business growth.
He is also valued for his community work, including hosting a high-profile National Autistic Society charity dinner at Trinity attended by The Duchess of Edinburgh, demonstrating how hospitality can support meaningful causes. With new projects such as Brasserie Constance at Fulham Pier and decades of experience balancing fine dining with approachable cooking, Adam offers audiences thoughtful perspectives on leadership, resilience, creativity, and the future of British cuisine.
