Welcome to Trivet: an informal, high-quality restaurant in the heart of Bermondsey. We aim to deliver an exceptional culinary experience, using the finest ingredients and wines, locally sourced where possible.
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.
The wine list is set out chronologically and follows the historic beginnings of wine to present day, with over 350 wines from classic producing countries such as Italy and France as well as acknowledging the root of viti-vinoculture with wines from Georgia, Armenia and Turkey.
We hope you enjoy your Trivet experience, please let us know what you think and share it with your friends and family.
Jonny started cooking by volunteering at the meals-on-wheels charity, Santropol Roulant in Montréal, Quebec while earning a university degree in physics and biology. His increasing love of cooking and feeding others led him to the decision to pursue a career as a chef, training at the Institut de Tourisme et d’Hôtellerie du Québec. This was followed by a move to Italy where he worked at the Michelin starred A Spurcacciun-a and Quintilio, both in Liguria, as well as for the legendary Italian chef, Gualtiero Marchesi at L’Albereta in Lombardy.
Jonny moved to the UK in 2005 to join The Fat Duck and became Head Chef in 2009 and was subsequently made Executive Head Chef of The Fat Duck Group. He departed the restaurant in 2018 to pursue personal projects and collaborate on Trivet with Isa Bal.
Isa began his career in the hospitality industry more than twenty years ago as a commis sommelier at The Vineyard at Stockcross near Newbury. He is now recognised as one of the world’s leading sommeliers, having won the highly regarded title of Best Sommelier of Europe in 2008.
Having worked as Head Sommelier for The Fat Duck Group for more than twelve years, Isa worked closely with the kitchen team, pioneering new ways to pair food and drinks, showing highly inventive and exciting combinations. Isa passed his Master Sommelier exams in 2009 and is a respected member of the international sommeliers community.
Melissa Fergus | Restaurant Manager
Originally from Melbourne, Australia, Melissa decided at a young age that she wanted to make a career out of hospitality and began working in the industry at 16. In 2015, she met the restaurant manager of three Michelin starred The Fat Duck during the relocation to Melbourne and decided to move to England 5 weeks later to join the team in Bray as a junior waitress. Shortly after she arrived in England, she took part in the Royal Academy of Culinary Arts ‘Annual Awards of Excellence’ and won a service award. During her three years at The Fat Duck, she quickly rose through the ranks and was promoted to Assistant Manager, a role she held until departing in November 2018. In August 2019, she joined the team at Trivet as Restaurant Manager.
Michele Stanco | Head Chef
Michele’s culinary career began 16 years ago in his hometown of Frigento in the Campagnia region of southern Italy. After culinary school he travelled around Italy working in Michelin-starred restaurants such as Antica Corte Pallavicina with Massimo Spigaroli before he relocated to the UK to pursue his dream of working at The Fat Duck in Bray. In 2012 he met Jonny Lake and began working in the pastry department. After only two years he was promoted to Sous Chef and became an integral part of the senior team, and in 2015 he worked on the relocation of the restaurant in Melbourne. After 5 years at The Fat Duck, he became a development chef as well as working with Jonny on various events. As Head Chef, Michele brings a dedicated commitment to researching and sourcing the best and most interesting products and suppliers from around the world.