The Gastronomes second mustering of the year had us venturing S’arf of ‘Old Father Time’ to C’Larm. Not Common nor Junction but Clapham Old Town – Trinity Restaurant, The Polygon.

Though, perhaps Restaurant would be more aptly described as the Culinary Dining Room of Adam Byatt, Master Chef and our host for the evening. The newly furbished establishment offers a delight in ‘dining experience’ where the kitchen is part of the restaurant and the restaurant is part of the kitchen. An odd pane of glass is the only separation for safety purposes. Diners can observe the maestro and his brigade at work as they concoct their imagined creations and harmonious collaboration of foods and carefully thought out presentation. The inspiration does not only allay with the kitchen brigade. The service staff are also fully engaged and able to describe in detail, not only foods being served, but also the complexities of wines offered too. We were coaxed into a full involvement making a complete experience of the energies being employed. The menu is replicated below accompanied with pictures for your enjoyment. It seems unfair to try and explain the foods, as the listing and pictures must invoke a dream of the readers’, to compliment the imagination of the creator and his team.

NV Champagne Beaumet, Epernay


Young Radish with Herb Fromage Blanc and Dill Oil

Dashi Cracker, Ling Roe Emulsion, Seaweed Powder


Trinity Bread and Homemade Butter


Lasagna of Cornish Crab with Crab Bisque and Oyster Beignet

 2014 Ventoux Blanc, Domaine de Fondrèche, Rhone, France


 Slow Cooked Label Rouge Duckling, Pithiver of Confit Leg, Cabbage and Prune, Salt Baked Celeriac

 2012 Jumilla ‘Altos de la Hoya’, Bodegas Olivares, Spain


Salt Caramel Custard Tart

2013 Coteaux du Layon, Domaine Ogereau, Loire Valley,


 Coffee and Infusions

 The Wines

The evening as ever began with a welcome by the President to all and an opportunity for Gastronomes to introduce their guests. During dinner the customary raffle was collected thus making further contributions to the President’s Fund. The collected gathering enthused as each course was served and savoured with guided descriptions being proffered by the service staff. Inspired delight exuded from the gathered throng and all rose in applause when Gastronome, Paul Wenham rallied ‘Santé Du Chef and Service’. The President then outlined plans for the year ahead and that a ‘working group’ was now actively discussing plans for the future.

Several lingered for a night cap before venturing into the chilled winter darkness homeward bound. Indeed a splendid evening, Gastronomes profoundly expressing their very purpose of supporting culinary and service excellence. All who attended expressed sincere thanks to Adam and his Team for the evening.