Two minutes with Jonny Lake, co-owner and head chef at Trivet
What does the name of the restaurant mean?
Trivet is an age old utensil that exists in every food culture around the world – probably one of the first humans created after discovering fire. You rest your pans on it to protect them from direct fire. It is also very balanced on an uneven surface, which we saw plenty of in the last couple of years.
How do you keep things fresh and interesting at Trivet?
Both our menu and the wine list changes regularly. We are curious and enjoy the process of creating new things collectively, so everyone gets involved and often this includes our customers.
What have the critics said of Trivet?
Largely it has been very positive. They loved the food, clean decoration and the wine list. We are also often complimented about the service. I think due to the pandemic and everything happening, a lot has changed. It feels like we are still a new restaurant and we love to have the critics and see what they think.