Michelin-starred chef Adam Byatt joins us for a raucous live edition of the Go To Food Podcast, recorded in front of a packed audience at Bird House Brewery. The man behind Trinity, Bistro Union, Charlie’s at Brown’s, and the newly opened Rosina reveals how his latest restaurant secured 11,000 reservations and opened at full capacity from its very first service.
Adam explains why every great restaurant needs a signature dish, how he built a social media audience of more than one million followers without compromising his craft, and why telling his own story has proved more powerful than traditional PR. He also shares his philosophy on Michelin stars, profitability, hospitality, and his ambition for Trinity to remain the very best one-star restaurant in the country.
We travel back through Adam’s extraordinary career, from discovering food on a childhood exchange trip to France and entering the Claridge’s kitchen at just 15, to the rock-and-roll atmosphere of The Square in the 1990s. He opens up about pioneering small-plate dining at Thyme, losing everything after moving the restaurant to Covent Garden, and rebuilding his career through resilience, determination, and the creation of Trinity.
There is also an exclusive first look at Adam’s new Trinity cookbook, Ben attempts to impress him with homemade tongue tonnato and tiramisu, and Adam reveals his ultimate restaurants, comfort foods, death-row meal, and surprisingly controversial post-run Weetabix recipe. A funny, honest, and deeply insightful conversation with one of Britain’s most respected chefs, brought to you by Blinq and Dojo.
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