Today we're joined by one of our culinary heroes in Michelin Starred Chef Adam Byatt, to discuss his incredible journey, from starting out as a 16 year old in Claridge's under the legendary tutelage of Chef John Williams to working with the iconic Philip Howard at 'The Square' to running one of the UK's finest Michelin starred restaurants.
Adam is such a fascinating orator and takes us through his incredible stories and shares all his highs and lows from over 40 years working in the industry. From; throwing out celebrities in his restaurant for abusing him to his regrets on his trailblazing multi-award winning restaurant Thyme being forced to close, to his insights into how the industry is finally cleaning itself up post-covid to his memories of working alongside the iconic 2 Michelin Star Chef Phil Howard to of course his go-to's and much much more - Adam is such a treat for your ears and we're incredibly grateful for him giving us his time.
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0:00 - Introduction
1:05 - Challenges Faced
1:31 - Accolades and Achievements
2:01 - Favorite Dishes from Time
2:50 - Evolution of Cooking Style
4:20 - Changes in Culinary Scene
7:39 - Moving to Hospital Club
8:02 - Memories of Gavroche
10:00 - Final Service at Gavroche
11:10 - Resurgence of Classical Gastronomy
12:50 - Work-Life Balance in Kitchens
14:34 - Challenges in Restaurant Profitability
15:53 - Chef Initiative at Trinity
18:09 - Regrets and Reflections
18:50 - Early Culinary Passion
18:56 - Life and Cooking from 10 to 16
19:02 - Transitioning from Skate Park to Basketball Court
19:08 - Mention of Adam's Visits to Trinity
19:14 - Managing a Food Empire
19:19 - Cooking in the Kitchen
19:25 - Cooking for Personal Fulfillment
19:31 - Allowing Harry to Lead at Trinity
19:43 - Daily Meetings with Harry
19:54 - Overview of Trinity’s Offerings
20:00 - Different Concepts at Trinity
20:10 - Dining Experience at Trinity
20:18 - Outdoor Dining Experience
20:25 - Mediterranean Menu Outside
20:37 - Main Restaurant's Four-Course Menu
20:49 - Sample Dishes at Trinity
21:05 - Casual Dining Upstairs
21:18 - Use of Ingredients Across Different Sections
21:30 - First Michelin Star Experience
21:45 - Aspirations for a Second Star
21:52 - Approach to Achieving Excellence
22:00 - Maintaining High Standards
22:05 - Reflections on Michelin Stars
22:10 - Cooking Philosophy and Principles
22:19 - The Importance of Happy Diners
22:25 - Go-To Menu Segment Introduction
22:30 - Favorite Dish to Order
22:40 - Current Trends in Menus
22:47 - Worst Cooking Trends
22:54 - Best Cooking Hack
23:05 - Favorite Sauce
23:15 - Best Dish Outside Own Restaurant
23:25 - Cocktail Preferences
23:40 - Signature Cocktail at Trinity
24:00 - Closing Remarks
33:51 - Cocktail Recipe: Sweet Vermouth, Dyo, and Uh Gin
33:57 - Enjoying Simple Cocktails with Lemon
34:04 - The Versatility of Vermouth
34:09 - Clarifying the Americano Cocktail
34:21 - Adding Olive Brine and Soda to Cocktails
34:26 - Entertaining at Home: Simple Snacks
34:33 - Favorite Snacks: Radishes with Cream
35:06 - Morning Routine: Black Coffee
35:24 - Hangover Cure: Full Fat Coke
35:31 - Managing Hangovers and Drinks
35:49 - Hangover Food: Bacon Sandwich
36:01 - Early Cooking Experience at 16
36:15 - Inspiration from Marco Pierre White
36:40 - The Impact of Apprenticeship on Cooking
37:01 - Experience at Claridge's: Learning Structure
38:33 - Importance of a Structured Apprenticeship
39:03 - Experiencing Different Kitchen Sections
39:51 - Culinary Education at Bournemouth
40:24 - Mentorship from John Williams
41:15 - Early Pub Experiences
41:40 - Standout Dishes from Claridge's
42:14 - Food Memories from Childhood
43:06 - First Experience of International Cuisine
44:06 - Exchange in Lyon and Food Discoveries
45:36 - Working with Phil Howard at The Square
46:19 - Pressure of Cooking in a Michelin Star Kitchen
48:42 - Reflecting on Early Career Experiences
49:44 - The Competitive Kitchen Culture
49:53 - Cooking Pride in London
50:37 - Worst Day in the Kitchen
51:21 - Dealing with Loss and Challenges
51:40 - Handling Difficult Customers
53:39 - Making Vol-au-Vent
54:43 - Breakfast and Delivery Preferences
55:02 - Family Dinner Routine
56:30 - Favorite Ingredients and Spices
57:12 - The Juice Bar Venture
58:12 - Phil Howard’s Influence.
58:37 - Innovative Food Concepts
59:40 - Returning to the Kitchen
59:52 - Cooking for Marco Pierre White
01:00:40 - Aspirations for Future Restaurants