We are excited to now host these events in our Upstairs dining space – not only providing a private and exclusive environment but an open plan kitchen giving a more intimate and personal experience. These classes can also be booked privately for corporate or personal events on alternative dates.
Our wine dinners are hosted by collaborators and close friends of Trinity’s, and wine makers themselves. The evening includes dinner, wine tuition, plenty of information to take home, like minded wine folk and, of course, a few glasses to go with!
For information, please call us directly 020 3745 7227
Our wine dinners are all-inclusive and begin at 7pm.
Priced per class.
Upstairs at Trinity is thrilled to be able to host a variety of specialised lunch events for holidays and special occasions. Each lunch event offers a specially designed menu to suit the occasion, where all plates are cooked to order from an open island kitchen, and wooden dining tables overlook stunning views onto the Old Town Piazza.
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For Details Please Call us 0203 745 7227 | Or Email firstname.lastname@example.org
We have given our Upstairs restaurant over to our senior chefs to run their own pop up on Sundays in May, June and July.
This is your chance to meet the team, experience the chefs of the future and eat a whole variety of menus created by them, that reflect their personal style and previous experience.
We have chefs who have spent time working at The Ritz, Eleven Madison Park, Bibendum and Royal Hospital Road before joining us here at Trinity.
For me this is about beginning to teach these young chefs the key skills required to run a restaurant and be financially rewarded for their performance as well as giving them the freedom to cook food that reflects and inspires them. They will also be mentoring a junior chef and waiter for the day, which is so important for future development.
You will find below a whole range of menus, price points and styles to choose from.
Seats are limited for each sitting but I hope you will come along to support them.
Sunday, 10 June
Reservations available from 1pm to 4pm
I’m Sylvain Parsy, head pastry chef at Trinity Restaurant.
In collaboration with Charles Liets, Head Pastry Chef at Harrods. We met working at the Ritz London. I am pleased to present our “Afternoon Tea Work Shop” which will take place on Sunday, June 10, 2018.
Thanks to Chef Adam Byatt who has accommodated us in his restaurant for the day. We are excited to realise this project after much planning.
All profits will be donated to the association “Save The Children”. We invite you to come share with us in a relaxing and friendly environment, some cakes and scones around some tea and champagne. Indeed, what is more sweet and noble than to help children by eating pastries?
Sunday, 1 July
I am local to Trinity having been born and raised in Croydon.
Originally I was an electrical engineer, but my culinary journey started as an apprentice chef at a five-star hotel. From there I went to work at Bibendum under the guidance of Chef Claude Bosi. I joined Trinity in July 2017 and found my home.
The menu I have created comprises of dishes inspired by childhood memories and Mediterranean cuisine.
I hope everyone enjoys a relaxed sharing meal cooked by myself and the team, as the weather gets warmer!
Sunday, 8 July
My name is Harry Kirkpatrick. I’m 25 years old, originally from a small village south of Norwich, Norfolk.
At the age of 18, I was selected for the Specialised Chefs Scholarship in Bournemouth in 2012, run by the Royal Academy of Culinary Arts, and trained at Claridge’s hotel in Mayfair for 2 and a half years. After graduating I continued my employment there for a further 2 and a half years under the training of Executive Chef Martyn Nail. I gained invaluable experience at Claridge’s including cooking for The Queen, as well as private dinners at locations such as Alnwick Castle for the Duke and Duchess of Northumberland.
In January 2017, after gaining work experience at some of the top Michelin starred restaurants in North America, I moved to New York City to work at 3 Michelin starred Eleven Madison Park. One year later, in March this year, I joined Michelin starred restaurant Trinity, under Chef Adam Byatt as Junior Sous Chef.
I have designed this menu for my Sunday Club around food that I love eating and cooking with the ethos to be fun, casual and communal.
Sunday, 15 July
My name is Daniel Evans, I have worked in several Michelin starred restaurants around London for the past four years including City Social.
My vision is to pay homage to these great restaurants in my dishes.
My Menu will be seasonal and relevant to my time growing up in Essex, naturally there will be Peroni…
I look forward to welcoming you
Sunday Lunch Club
17 June 2018
Welsh Rarebit Gougeres
Platters of Smoked Salmon, Eel and Mackerel with Pickles
Accompaniments and Soda Bread
BBQ Pluma of Iberico Pork, Grilled Lobster,
Potato Salad, BBQ Sauce, Buttered Corn and Summer Slaw to Share
Steamed Date Pudding, Whisky Sauce
Comte, Stinking Bishop and Stichelton to share