Shaper: Adam Byatt encore

Adam Byatt is a chef, restaurateur and food writer. Exposed to the world of cooking from an early age with his grandfather, a cook in the Army, and his mother a professional chef, aged 16 Adam decided to give up his multiple jobs when he was introduced to the Savoy Education Trust who offered him a placement as an apprentice chef at Claridges Hotel.

He went on to open his first restaurant – Thyme, in Clapham in 2001 which specialises in small plates with a seasonal sustainable philosophy. Thyme has won many awards including ‘Time Out Restaurant of the Year 2003’, ‘Best Newcomer Tatler Restaurant Awards 2003’ and ‘Winner Remy Restaurant Awards 2004’.

In 2006 Adam opened another restaurant in Clapham – Trinity. Since it’s opening, Trinity has won a coveted Michelin Star, the AA’s prestigious ‘London Restaurant of the year’ as well as holding three AA rosettes for four years. Trinity was voted in the Top Ten Restaurants in London by both Hardens and Zagat in both 2010 and 2011, and has been in listed in the Times Top 100 Restaurants in the UK for the past two years.


“If you operate a business that is at a certain level and you invest all the time and the money it takes to deliver that kind of product, being awarded a Michelin Star really is the icing on the cake.”

“In the beginning you are continually fighting to try to be somewhat secure and safe, and that’s your hunger.”

“I have the support network of the entire business behind me.”

“I know exactly where I am going.”

“Everything that we do is borne out of the hunger to be brilliant.”

“I think it is my responsibility to make sure that some of my young cooks who might be susceptible to things like poor mental health, are supported.”

“My story tells its own tale.”

“I am emotionally connected to each of my restaurants.”

“What I do is install a food culture where everybody thinks about food the same way, they talk about food the same way, they care about people and they look after each other in the same way, because food is the centre of that.”