Leaving a prestigious three-Michelin star restaurant like Fat Duck can be both exciting and daunting. For Jonny Lake and Isa Bal, former alumni of the renowned establishment, the path forward was initially unclear. Having spent twelve years at Heston Blumenthal’s restaurant, maintaining its high standards and three Michelin stars, Lake and Bal formed a close bond. Despite leaving separately in late 2017, they carried a silent understanding that their culinary journey was far from over. It took nearly two years of brainstorming before they launched Trivet in October 2019. The process was challenging, as they navigated the complexities of establishing their own unique restaurant.
Starting with limited resources and no major investors, Lake and Bal chose a small location in Bermondsey for Trivet. Their initial goal was to build a strong foundation and gradually expand. However, the unexpected arrival of the Covid-19 pandemic forced the restaurant to shut down just four months after its opening. Despite the setback, the duo remained resilient and adapted quickly to the changing circumstances. With no substantial government support available, they leveraged their existing wine collection to generate income. By offering wine for takeaway and delivery, they managed to sustain their business during the tumultuous times.
Lake’s hands-on approach during the pandemic, personally delivering takeaway orders and seeking feedback from customers, fostered a sense of community around Trivet. The restaurant’s shift to a more casual and accessible dining experience resonated with patrons, leading to a loyal following. While the prospect of earning a Michelin star seemed distant, Lake and Bal remained focused on their craft and customer satisfaction. Their unconventional approach to fine dining, devoid of pretentiousness and tradition, set them apart in the culinary landscape.
Despite initial doubts about fitting into the Michelin mold, Trivet defied expectations and earned its first Michelin star in 2022. Lake and Bal’s commitment to quality, creativity, and customer experience culminated in this prestigious recognition. The restaurant’s unique blend of Nordic efficiency and Mediterranean warmth captivated diners and critics alike. The meticulously curated wine list, featuring rare selections from diverse regions, complemented the exquisite menu offerings. With a second Michelin star in their grasp, Trivet solidified its position among London’s elite dining establishments.
As Trivet continues to thrive and evolve, Lake and Bal remain humble and focused on their craft. Their journey from adversity to acclaim is a testament to their resilience, innovation, and unwavering dedication to culinary excellence. The neighborhood charm and welcoming atmosphere they have cultivated at Trivet reaffirm their commitment to creating memorable dining experiences. With their relentless pursuit of perfection and a loyal community of supporters, Lake and Bal’s culinary legacy is poised to inspire future generations of chefs and restaurateurs. Trivet may be just the beginning of their extraordinary culinary journey.
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