Adam Byatt
The Claridge’s trained chef and owner of Trinity and Bistro Union.
On the eve of his 16th birthday, Adam was offered a placement as an apprentice chef at Claridge’s by the Savoy Education Trust. After his interview on the Friday, he started his first job on the Monday.
He later moved with the head chef from Claridge’s to the Berkeley Hotel before joining the Square restaurant in Mayfair during which time the Square was awarded a second Michelin star and Adam was appointed sous chef.
Adam’s first restaurant, Thyme, won awards including ‘Time Out Restaurant of the Year 2003’, ‘Best Newcomer Tatler Restaurant Awards 2003’ and ‘Winner Remy Restaurant Awards 2004’.
He launched Trinity in 2006 which has won the ‘Time Out’ best new restaurant, the AA’s ‘London Restaurant of the year’ as well as holding three AA rosettes for 4 years. Adam also owns Bistro Union in Clapham.
Adam's has a personal connection to the brief as his grandfather was an army chef in World War Two, based in Italy and then in Egypt. His approach to the competition is to make every dish celebratory as he wants the veterans to have a truly luxurious experience at the banquet.
