Leaving a three-Michelin star restaurant is a daunting prospect for anyone, but for Jonny Lake and Isa Bal, the path forward was not immediately clear. After spending twelve years at Heston Blumenthal’s renowned Fat Duck, maintaining its prestigious three Michelin stars, the dynamic duo decided to venture out on their own. It wasn’t a quick decision, with nearly two years of brainstorming before the soft-opening of Trivet in October 2019.
Despite their experience and reputation, Lake and Bal faced numerous challenges in starting their own restaurant. With no big investors backing them, they had to settle for a small location on a side-street in Bermondsey, a limited staff, and the hope that their hard work would pay off. However, just four months after opening, the restaurant was forced to close due to the Covid-19 pandemic. Without substantial support from the government, they had to rely on their own ingenuity to survive.
Adapting to Change
In the face of adversity, Lake and Bal turned to their wine collection to generate income during the lockdown. By offering wine for purchase and delivery, they managed to sustain their business and keep loyal customers engaged. Despite the challenges, they remained resilient and determined to weather the storm.
As Covid restrictions eased, Trivet transitioned into a wine bar, aiming for a more accessible post-pandemic experience. Their dedication to quality and customer satisfaction paid off when they earned their first Michelin star in 2022. Lake and Bal’s instinct to push themselves and provide exceptional dining experiences set them apart in the competitive culinary scene.
A Culinary Masterpiece
Trivet’s menu boasts a range of impeccable dishes, each crafted with precision and flair. From stuffed morels to charcoal-roasted squab pigeon, the flavors and presentation at Trivet are nothing short of exquisite. Their wine list is equally impressive, with a selection that spans the history of winemaking and includes rare offerings from Georgia, Armenia, and Turkey.
The Legacy Continues
Despite the challenges they faced, Lake and Bal’s dedication to their craft and commitment to their customers have earned them a second Michelin star. Their unique blend of Nordic efficiency and Mediterranean warmth has set Trivet apart as a must-visit destination in London. As they continue to grow and evolve, it is clear that Trivet is just the beginning for this talented culinary duo.