James Golding takes to the kitchen with Adam Byatt Upstairs at Trinity

James Golding, Chef Director at The Pig Hotel Group, to join Adam Byatt Upstairs at Trinity on Monday, 30 May for exclusive evening. 

This May, James will collaborate with Adam on a stunning four-course menu. Dishes on offer for the night will include New Forest Wild Boar Coppa with Pickled Fennel and Dorset Olives, James Golding's Oak Smoked Salmon with Pickled Rock Samphire, Lemon and Cider Vinaigrette and Slow Cooked Neck of Lamb with Crushed and Minted Jersey Royals with Spring Vegetable and Chicken Velouté. 

Adam said: “When we first visualised 'Upstairs' I knew this would give me an opportunity to cook with some incredible chefs. I wanted real cooks, people who are passionate about food and wine, whose ethos mirrored our own. James is very much one of those chefs. He has an incredible palate and is an inspirational advocate and champion of the plot-to-plate movement.”

After a refurbishment this past October, Trinity now boasts a new first floor casual dining space, the aptly named 'Upstairs'. Featuring its own kitchen, bar and dining area; Upstairs offers its guests small sharing plates and a variety of wines, both by the glass and on draught. Guests can expect communal tables, simple decor and easy dining. The new space allows Adam to hold special events, and once a month Upstairs will play host to Guest Chef Evenings with some of his biggest food heroes.

James has previously worked at the iconic Soho House New York, before heading up the kitchens as Chef Director at The Pig with Robin Hutson.