With its quiet assurance and refined sensibility, Trivet encapsulates a new echelon of modern gastronomy under the guidance of chef Jonny Lake. This two Michelin-starred address on Snowsfields in Greater London distinguishes itself not by ostentation but through a nuanced balance of technique and clarity, where each detail is the result of careful deliberation.

Trivet’s ethos centers on a purposeful exploration of ingredients. The cooking here navigates a delicate middle ground—preserving the essence of meticulously sourced produce while gently reshaping expectations. Rather than encumbering dishes with superfluous flourish, Lake’s kitchen prefers restraint, allowing pure flavors and subtle textural contrasts to surface. The result is a sense of transparency on the plate: layers of flavor are revealed with a deliberate hand, creating a tasting experience that is intellectually engaging yet approachable.

Plates are constructed with intent, their presentation reflecting a commitment to form as much as substance. Gleaming purées sit alongside elements that retain their bite, offering a play of textures without crowding the palate. This disciplined approach, coupled with the confidence to leave space between flavors, provides each course with its own narrative—a linear progression tracing the journey from raw ingredient to poised composition.

Trivet’s modern cooking distinguishes itself in a city crowded with ambition by forgoing well-trodden trends in favor of quiet innovation. Its creative focus is less about shock than about refinement: familiar ideas are subtly deconstructed, repurposed, and reassembled in surprisingly lucid combinations. There is pleasure in the precision, but also in the quiet audacity underlying each pairing.

This unique culinary voice has earned Trivet its rare distinction. The consistency of thought and technique here echoes in every aspect of the experience. Though the palette is contemporary, there is nothing ephemeral about what’s offered—the restaurant’s meticulous control and sense of purpose lend it a staying power that outlasts passing fashions. For gourmet diners attuned to the evolution of modern taste, Trivet stands apart: a place where discipline and curiosity intersect, resulting in dishes that invite reflection as much as pleasure.

The Chef

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.

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