Trivet

Trivet derives from the age-old cooking utensil, an iron tripod placed over fire for a cooking pot or kettle to stand on, and implies warmth and balance which forms part of Jonny Lake and Isa Bal’s values for the restaurant and their working relationship. From the very beginning of the creative process, Jonny and Isa think about how food and drink work together. They take a simple idea and then explore countless flavour and texture combinations with the team at Trivet until it evolves into something new. The menu features their explorations of ingredients, dishes and drinks from regions around the world, inspired by the extraordinary culinary history and international diversity around us. We hope you enjoy your Trivet experience, please let us know what you think and share it with your friends and family. The Mustard Room or whole venue can be booked exclusively for private hire.