Former Fat Duck head chef and sommelier open Trivet in London Bridge 

Executive head chef Jonny Lake and master sommelier Isa Bal join forces for their first London restaurant

Chef Jonny Lake (left) and master sommelier Isa Bal have opened Trivet, their first London restaurant
Chef Jonny Lake (left) and master sommelier Isa Bal have opened Trivet, their first London restaurant

Bermondsey’s culinary credentials are hotting up, and joining Angela Hartnett’s new venture in the area is Trivet, the first London restaurant from Jonny Lake, former executive head chef at The Fat Duck, and master sommelier Isa Bal. The new restaurant, which opens today, will showcase the pair’s skills. “Isa and I share a passion for the creative process, when we start with a simple idea, then explore countless flavour and texture combinations until it evolves into something new,” says Lake. 

A starter of red mullet, pici and artichokes (£14.50)
A starter of red mullet, pici and artichokes (£14.50)
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The restaurant will have an informal vibe as Derin Yesil architects has created a scheme it describes as “Nordic functionality combined with the warmth of the Mediterranean and a little fun”, featuring textured natural woods, brushed metal and polished stucco with splashes of colour in the banquette seating. The cuisine, meanwhile, promises to be of the quality one would expect from this duo. An à la carte menu features a red mullet starter with pici and artichokes (£14.50); chicken with a vinegar sauce, trompette mushrooms, mashed potatoes and glazed turnips for the main (£29); and intriguing desserts such as the Hokkaido Potato – a baked potato millefeuille with sake and white chocolate mousse, served with butter and sake gelato, inspired by the duo’s tour of Japan (£14). 

Chicken with a vinegar sauce, trompette mushroom, mashed potatoes and glazed turnips (£29)
Chicken with a vinegar sauce, trompette mushroom, mashed potatoes and glazed turnips (£29)
The Hokkaido Potato – a baked potato millefeuille with sake and white chocolate mousse served with butter and sake gelato
The Hokkaido Potato – a baked potato millefeuille with sake and white chocolate mousse served with butter and sake gelato

The drinks menu also has an eastern influence and includes a selection of sakes alongside more than 300 wines (from £28). “Our list will follow the historic beginning of wine and meander its way through to the present day,” says Bal. “We will carry a selection from Italy and France as well as acknowledging viniculture from countries such as Georgia and Armenia.”

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