Butter tarts by Jonny Lake

The former Executive Head Chef of The Fat Duck Group, Lake, stepped out to open Trivet in 2019, a move that proved transformative. By 2024, the restaurant had earned its second Michelin star—a remarkable achievement for a restaurant without a traditional tasting menu. Instead, Trivet leans into simplicity, but not the lazy kind. Its philosophy strips back the unnecessary, spotlighting clean, intentional cooking.

Lake’s culinary story began far from the kitchen, in the lecture halls of Montreal, where he studied physics and biology. While volunteering with Santropol Roulant, a meals-on-wheels program, he discovered a passion for feeding others, eventually leading him to trade science for culinary school at the Institut de Tourisme et d’Hôtellerie du Québec. This marked the beginning of an international education. He honed his skills in Liguria and Lombardy in Italy, working under the legendary Gualtiero Marchesi at the two-starred L’Albereta Resort in Erbusco. Immersed in Italian culinary tradition, Lake refined his technical chops and gained a profound respect for balance and precision.

In 2005, drawn by The Fat Duck’s pioneering molecular gastronomy, Lake joined the team and rose rapidly. By 2009, he was Head Chef and later became Executive Head Chef of the entire group, helping maintain its three-star reputation while shaping its identity. In 2018, however, Lake decided to step away from the theatrics of foams and gels to pursue a more personal vision. Partnering with Isa Bal, an award-winning sommelier and longtime collaborator, he opened Trivet in Bermondsey.

Named after the three-legged stand used to stabilize pots over open flames, Trivet reflects a philosophy of balance—on the plate, in the glass, and throughout the dining experience. The tight, à la carte menu showcases Lake’s travels and technique, anchored by local, seasonal ingredients but enhanced by global inspiration. Take the now-iconic Hokkaido potato mille-feuille with sake and butter: a luxurious, razor-focused dessert that turns simplicity into something magical. Similarly, Lake’s experiments with ancient grains lead to pasta and bread that feel timeless, soulful, and contemporary.

By abandoning the traditional tasting menu, Trivet offers diners a rare freedom at this level of fine dining. Guests can chart their course, savoring Lake’s thoughtful creations at their own pace. Bal’s wine program elevates the experience further, featuring selections from lesser-known regions and producers that seamlessly complement the dishes. Lake and Bal have created an experience where food and wine are in perfect dialogue.