Harry Kirkpatrick, Head Chef at Trinity: ‘Let your journey dictate your path’

Situated in the heart of Clapham Old Town, one Michelin-starred Trinity is a privately-owned neighbourhood restaurant standing as an institution of culinary excellence for over 18 years.

Since its launch in 2006, Trinity's ethos has always been deeply rooted in classical French gastronomy, with a focus on clean, precise flavours and impeccable presentation.

Head chef, Harry Kirkpatrick, with the support of chef owner, Adam Byatt, is on a mission to create inspirational dishes that allow the quality of the ingredients to shine through.

WHO IS HARRY KIRKPATRICK?

Harry Kirkpatrick started his career at the Bournemouth and Poole College on the Specialised Chefs Scholarship. His apprenticeship was at Claridge's Hotel, where he spent a total of five years. He then moved to New York to work at Eleven Madison Park for one year and upon his return to London he was hired at Trinity.

“I was here for four and a half years and then left as a senior sous chef to go on and work with the fantastic Two Michelin-starred Alex Dilling at Hotel Café Royal,” he explains. “I had an amazing time but, when I was offered to come back, I couldn’t refuse. Trinity feels like home.”

As the head chef, Harry faces greater responsibilities and pressures, but he embraces them with gusto. “My day-to-day role here is overseeing the general operation of the kitchen,” he explains. “Managing and training staff, motivating them through cost management, ordering and ensuring the highest standards of quality and creativity in our cuisine."

He also has all the support of an exceptional team and mentorship from Adam Byatt, the restaurant's owner. “My relationship with Adam is incredibly supportive”, Harry acknowledges. “He's very much letting me carve my own path in the restaurant and with food, but at the same time he's supporting and mentoring me along the way.

We sit down at 10:00 every day. We discuss the dishes on the menu, what we like and what we want to change. What's in season, what's coming up season.”

TRINITY HISTORY and FOOD ETHOS

Adam Byatt first introduced his seasonal, sustainable philosophy with the opening of Thyme in 2004. Having achieved both local and critical success with his first owned restaurant, he returned to Clapham Old Town with Trinity in 2006.

Trinity now holds a coveted Michelin Star as well as three AA rosettes and numerous other accolades. Voted in the top ten restaurants in London by both Hardens and Zagat, it has also been included in The Times’ Top 100 Restaurants in the UK, and voted by OpenTable diners as one of the top ten restaurants in the UK.

Open seven days a week for lunch and dinner, the restaurant has 45 covers. “The team at Trinity are fantastic,” Harry explains. “We're very blessed. They're very hardworking, very loyal. We have 16 chefs, and then we have 14 front the house staff.”

Trinity on a plate is all about simplicity and sophistication. “All our dishes are very classical, pretty heavily cemented in the rudimentary French gastronomy,” Harry explains. “But we like to keep things very clean, very precise, and not to have too many elements on the plate. The food needs to be very identifiable.”

Beyond the main dining room, Trinity offers a more casual dining experience upstairs. “Upstairs is a separate restaurant. We use the same ingredients, the same style of cooking, but it's in a much more casual environment,” Harry explains. “We serve smaller plates, designed to be shared and the food comes out whenever it's ready. We have two chefs that work up there and between two and three front of house staff.”

As well as being available for reservations and exclusive hires, Upstairs hosts a variety of events and special evenings for their guests to enjoy; from expertly led wine masterclasses to celebrated guest chef dinners. "We aim to cater to all preferences and occasions, whether it's a formal dinner or a casual gathering with friends," Harry remarks.

ADVICE FOR ASPIRING CHEFS

Reflecting on his illustrious career, Harry offers wise advice to aspiring young chefs. "Let your journey dictate your path.

"Whether you choose to work in restaurants or hotels, embrace every opportunity to learn and grow. I feel working in restaurants and hotels both have their strengths and weaknesses,” he admits. “Hotels are incredibly organised, and you have to be incredibly disciplined. Restaurants are a little bit different, but patience, humility and discipline are essential virtues in this industry.”

For Harry, success is measured not only by the bustling dining room but by the happiness and dedication of his team. "Having a happy team that wants to come here is the ultimate achievement,” he concludes. “Their hard work and motivation motivates me.”