Monday 15th July: Take a trip to Georgia

Monday 15th July, at Trivet

Get ready for an evening filled with khinkali (dumplings) and wines from one of the cultures that originated wine-making itself! The team at Kartuli Restaurant in East Dulwich will be collaborating in the kitchen with Trivet Head Chef Lukas for all Georgian snacks, and Isa Bal MS has arranged 12 Georgian wines in a variety of different styles to pair and explore.

This is bound to be fun and inventive tasting with the Club, truly celebrating everything that the wonderful country of Georgia has to offer!

The Georgian event tickets for both members and non-members of the Club are now available through our online shop. If you’re a member, just don’t forget to use your special discount code at check-out. If you haven’t received this, simply whizz us an email to



Dry Wine January Dinner, Mon 22 Jan

The Tasting Club is back for 2024, having kicked off the New Year with a celebration of “dry” January, Trivet style! We sat down for a meal together to dispel all Winter blues, with a BYO element for extra merrymaking.

Head Chef Jonny Lake provided a 3-course set menu in the Mustard Room, with a focus on comforting dining, and all guests were invited to bring in their favourite, most dry wine, ready to be “appraised” by Isa Bal MS, and – of course – enjoyed. Sharing was encouraged, strong opinions were rife, but the provenance, price-point and stories behind the wines brought by our guests were completely up to them.

In this event, we aimed to bring a contagious sense of fun, an opportunity to chat all things wine and to offer a fantastic heart-warmer of a dinner for our guests to truly put the darker days of January behind us. The event was an absolute success, and we must offer a heart-felt thank-you to all of our guests who participated!

The Trivet Gift Guide

We may be edging through January at time of reading (and recovered from the festive season), but we urge you not to forget about Vouchers, Club membership or Courses when it comes to gifting friends, family and loved-ones with Winter birthdays and events… For any questions on availability, please don’t hesitate to reach out to us directly at


Best wishes – and happy shopping! – from the Trivet team

Whether December brings you pure Christmas joy or some long-suffering festive PTSD, we urge you to embrace this mad month in your own style.

With so much to do, the temptation for many is to rush through this time of year. At Trivet, although we are swinging joyfully into festive events, we would like to offer a gentle and affectionate reminder to slow down. Enjoy the tastes and feelings of the season, and don’t forget to treat yourself along the way (at least to well-deserved glass of wine). With this in mind, let us offer a helping hand with gifting and entertainment this season: welcome to the December Trivet Gift Guide!


For those who are unfamiliar, the Trivet Tasting Club is a friendly and informal club, offering exceptional “taste” experiences for anyone interested in food and drink. We utilise the combined passions of Isa Bal, Jonny Lake and the Trivet Team to create fun, surprising and delightfully memorable tasting experiences, incorporating the three legs of Trivet: Kitchen, Cellar and Bar. Members also receive wine shop and dining discounts, as well as opportunities to sneak into industry and private events hosted at Trivet throughout the year.

To find out more and purchase membership, follow the link below:


Wondering what to cook on one of the many entertaining (or ‘lounging with loved-ones’) days this season? We may have the answer…

Every December, Head Chef Jonny Lake likes to share a taste of home in the form of the traditional Canadian tourtière: a savoury meat pie finding its origins in the Quebecois réveillon Christmas Eve and New Years Eve celebrations. We adore participating in this tradition in the most festive month, enabling you to bake this delicious dish at home, to be shared with friends, family, flatmates, loved ones or just your excellent self.

Tourtières cost £40/pie and you’ll be able to pre-order your pie for pick-up at Trivet (between 10am and 10pm) on the following dates:

Friday 8th and Saturday 9th December – NOW UNAVAILABLE

Friday 15th and Saturday 16th December – NOW UNAVAILABLE


As well as the traditional tourtière, our online shop has much to offer to help with entertaining. This of course includes our newly-released Festive Mixed Case of wine, featuring a range of our favourites, including a classic Grand Cru Champagne, some unusual (and very ‘Trivet’) reds and whites and a sweet wine to share and enjoy. If you’re fond of the finer details of the Trivet experience, you can also purchase our hand soaps and moisturisers, as well as our perfectly-formed white vases and water jugs; more gift ideas for the house-proud!

Don’t forget that Tasting Club members receive a 15% discount on the Trivet Shop – please get in contact if you have any questions.


The pressure to buy presents and to think of exciting new gifts at this time of year can be intense, and – whilst a well-chosen scarf, some eclectic jewellery or the dreaded fancy sock collection may be appreciated by some – a ticket or voucher for an incredible experience is also a very, very good option. Trivet gift vouchers can be used in-house for restaurant, terrace and wine bar bookings, and can be purchased using the below link. You can even arrange for the voucher to be posted directly to the gift-recipient, for all of those friends and family who are impossible to lock in for a get-together this season…


Next year, our friends at Académie du Vin Library will be hosting a 3-week wine appreciation course, focussing on understanding, collecting and (most importantly) enjoying wines from ‘Burgundy, Bordeaux and Beyond’. This will be a Saturday afternoon course, lead by Allison Burton-Parker dipWSET, and will be taking over the Mustard Room at Trivet on the 13th January, the 20th January and the 3rd February, with some incredible wines to be tasted and discussed!

Visit the Académie du Vin Library website to find out more…

SPARKLING WINE, Mon 11 Dec 7pm


What better tasting to finish up the year than an exploration of the ultimate celebration drink: sparkling wine!

During this final tasting we enjoyed a wide variety of styles of sparkling from around the world, from your classic Champagne region to stranger interpretations from old and new world producers. The event was lead by Trivet’s Head Sommelier, Sofia Crepaz, with Isa Bal MS attending to assist (and enjoy with our Tasting Club community)… Sofia, nervous for her first tasting presentation, stepped up to the mark and delivered a really insightful and engaging experience for what turned out to be a victorious “members-only” gathering for our Tasting Club.

We must say a huge thank-you to our Tasting Club for their support, engagement and friendship throughout 2023; it’s been wonderful to host you, and great to raise [many glasses] of sparkling with you on Monday to another fantastic year to come!

If you are not a member, and would like to find out more about the Trivet Tasting Club, feel free to peruse our Tasting Club page via the button below. If you have any questions about the Club or about future events at Trivet, never hesitate to reach out to us at

Cabernet Franc; as we know it, or not…

A study in tasting, from our very own Isa Bal MS:

I often think and spend some time questioning the accepted norms when it comes to wine. My mind often asks: what is classic in terms of wine? 

Classic can be described as the accepted style of a wine coming from universally acknowledged regions and vineyards.

However, I feel the word “classic” is often used to exclude new styles and origins. We find a comfort zone in which we are hesitant to open ourselves to newer regions and grape varieties.

It has become an obstacle in front of some great wines outside of the accepted norms. Our wine education is often the source of this situation. 

While I adore wines from Burgundy, Bordeaux and many other well known regions I also question their superiority when it comes to their respective grape varieties.

There are 5-10 thousand Vitis Vinifera varieties in the world. To reduce the number of varieties to around ten in terms of commercial wine production can be called a road to vinous hell. One needs an open mind, a love of wine and a willingness to try any wine without a preconceived bias.

To test what I am talking about here, I have decided to conduct series of tastings at Trivet Tasting Club. First of these was held on Saturday 22nd July, looking at the Cabernet Franc variety.

Cabernet Franc is a grape varietal generally associated and considered to be at home in the Loire Valley. It is the major red varietal in the above mentioned region, but it has in the recent decades been giving us some fabulous wines outside of its historic home. It is also one of the parents of the much championed Cabernet Sauvignon.

Have the other regions of the world been catching up with Loire? 

During our event, Trivet Tasting Club members blind-tasted 16 samples, from some of the best known examples to what one can call obscure origins.

The twist in the tasting was that we had Tim Atkin MW tasting the same wines separately. As experts, how do our preferences differ from that of the end consumer? 

I am sure he will write about his impressions on the wines. But here are the top 6 wines, according to our Tasting Club members:

This is obviously a tiny study with just 24 club members participating, and it will need to be scrutinised more and perhaps repeated with larger groups to see a solid pattern.

I think Cabernet Franc is becoming a global variety and – with that – its traditional description of character will need to change.

It was a pleasure for us to serve the below selection in this experiment, with thanks for generous support from Matt Wilkin MS Stefan Neumann MS Liberty Wines Ltd Dimitri Mesnard MS ALLY Wines Christelle Guibert Tim Atkin Trivet Restaurant CHAMLIJA FAMILY ESTATE Château Kalpak

Our next event will be a journey from Tbilisi to Porto looking at indigenous varieties that has got some organoleptical resemblance which promises to put light on some much overlooked wines. If you have any questions about the Trivet Tasting Club please don’t hesitate to email 

Jonny Lake’s Culinary Odyssey and the Birth of Trivet

Starting his journey in Burlington, Ontario, esteemed chef Jonny Lake has made an impressive progression from his modest roots. He’s been through countless kitchens and countries, had the privilege to learn from globally recognized chefs and got an up-close experience with various food cultures. In this feature, we dive deep into Jonny’s history, his culinary adventures, views on the transforming industry, sustainability, and the significance of establishing bonds with ingredient suppliers.

Early Life and Culinary Awakening Hailing from Burlington, Ontario, Canada, not far from Toronto, Jonny was brought up in a family with South London roots. Despite their North American location, Jonny’s mother often mixed local dishes into their meals. While his early culinary exposure was limited, Jonny gradually discovered his love for cooking and set off on a journey that would take him worldwide. His original incentive to cook sprouted from his curiosity to experiment with various ingredients and methods. This curiosity guided him into different restaurant kitchens in Canada, Italy, and the UK.

Culinary School and Culinary Experience in Montreal While Jonny initially studied physics and biology at university, he eventually chose to follow his passion into the culinary world. He enrolled at the Institut de Tourisme et d’Hôtellerie du Québec in Montreal, known for its distinctive Italian program. This course gave him a chance to delve into new cooking techniques and ingredients while introducing traditional Italian cuisine into his skill set.

After graduating, Jonny started his professional journey at a cafe in Montreal, where he refined his skills in crafting soups, salads, and sandwiches. Volunteering at a Meals on Wheels kitchen ignited his passion for cooking, leading him to accept a full-time role there, organizing and guiding other volunteers.

Italian Sojourn: Learning and Evolution Jonny’s culinary path led him to Italy, where he spent three years sharpening his skills in various establishments. He started his Italian stint in Liguria, working at a Michelin one-star restaurant, Savona. Here, he was introduced to the freshest seafood and took delight in cooking with top-tier ingredients. Jonny later moved on to other renowned places like Quintilio and Alberetta, continuously enhancing his skills and evolving his unique culinary style.

During his stay in Italy, Jonny had the privilege of learning under the watchful eye of the distinguished Italian chef, Gualtiero Marchesi. This mentorship allowed Jonny to learn from a master and further broaden his culinary vision.

The Fat Duck and Heston Blumenthal Following his Italian journey, Jonny relocated to the UK, joining the ranks at the globally revered Fat Duck, run by the celebrity chef Heston Blumenthal. Starting as a Chef de Partie, Jonny quickly became an indispensable member of the team, learning innovative culinary techniques and pushing the envelope of culinary creativity.

While at the Fat Duck, Jonny developed a close professional bond with Master Sommelier Isa Bal. Their shared desire to offer unique and memorable dining experiences eventually inspired them to set up their venture, Trivet.

Trivet: A Culinary Collaboration Co-owned by Jonny and Isa, Trivet is a restaurant that blends their vast culinary experiences and their aspiration to provide a cozy and welcoming atmosphere for their patrons. Trivet’s menu centres around high-quality ingredients and meticulously crafted dishes while preserving a casual and unpretentious ambiance.

Trivet’s open kitchen allows diners to observe the preparation of their meals, enhancing the overall dining experience. Additionally, the restaurant stresses sustainability, sourcing ingredients locally and maintaining tight-knit relationships with suppliers to ensure only the freshest produce finds its way into their dishes.

Seasonal Influences and Menu Innovations The changing seasons heavily inspire Trivet’s menu, with dishes regularly updated to highlight the best of the season. This philosophy guarantees the ingredients used are fresh and top-quality and gives Jonny and his team a chance to play around with new tastes and techniques.

Some notable seasonal offerings at Trivet include the Drunk Lobster Trivet Noodles, a unique fusion of fresh lobster with sake-infused noodles, and the use of fermented elements like pickled lingonberries, adding layers and complexity to their dishes.

Sustainability and Trivet’s Future As an environmentally-conscious establishment, Trivet is committed to reducing its environmental footprint and ensuring sustainably sourced ingredients. By emphasizing seasonal produce and forging robust relationships with reliable suppliers, the restaurant contributes to a more sustainable food industry.

Looking ahead, Jonny and Isa aim to continue exploring the culinary possibilities at Trivet while keeping their focus on offering a relaxed, unpretentious dining experience. They remain dedicated to nurturing strong relationships with their suppliers and honouring their culinary heritage.

The Culinary Landscape of London and Trivet’s Part London has always been celebrated for its eclectic culinary scene, and Trivet fits right in. With their combined experience and passion for creating unique dishes, Jonny and Isa have carved out their space in the city’s competitive restaurant industry. Their dedication to sustainability, premium ingredients, and a relaxed dining atmosphere sets them apart, making Trivet a sought-after dining destination in London.

Final Thoughts Jonny Lake’s journey from Burlington to London has been a whirlwind of learning, growth, and culinary exploration. From his formative days in Montreal to his enriching experiences in Italy and the UK, Jonny has always stretched the limits of what’s achievable in the kitchen, ultimately leading to the birth of Trivet.

Together with Master Sommelier Isa Bal, Jonny has established a restaurant that brings together the best of their combined experiences, offering patrons a unique and unforgettable dining experience. As Trivet continues to evolve and flourish, there is no doubt that Jonny’s love for cooking and his dedication to sustainability will continue to mold the restaurant’s future.

The Inspiring Journey of Master Sommelier Isa Bal

The captivating tale of Isa Bal, a globally revered wine connoisseur hailing from Adana, Turkey, is a source of inspiration to many. Bal’s life journey, marked by a fervent interest in wine that was sparked during his university years, led to an illustrious career in the industry and culminated in the esteemed Master Sommelier title. This article aims to explore the life, education, career accomplishments, and current position of Bal at Trivet, a Michelin-starred restaurant located in London.

A Taste for Freshness: Early Life and Background In his early years in Turkey, Bal’s interaction with wine was limited. Although wild grape varieties were present in his homeland, his appreciation for the complexity and flavor of wine didn’t emerge until much later. However, summers spent at his grandfather’s house, surrounded by fresh produce, nurtured a taste for quality ingredients in Bal. These early experiences were instrumental in setting the stage for his future career, despite not having a direct impact on his interest in wine.

Academic Pursuits and the Path to Wine Mastery Isa Bal earned his Master Sommelier Diploma from the Court of Master Sommeliers, while also undertaking a large portion of the diploma qualification from the Wine & Spirit Education Trust (WSET). He made the decision to leave WSET before completion, focusing instead on the Master Sommelier Diploma.

Throughout his education, Bal benefited greatly from seasoned mentors like Edoardo Amadi and the late Gerard Basset. Their influence played a pivotal role in molding his journey and honing his skills as a sommelier.

The Making of a Wine Expert Aiming to keep abreast with the rapidly evolving world of wine, Bal dedicated himself to learning and exploration. He tasted various wines, conversed with industry insiders, and traversed the globe, gaining an in-depth understanding of diverse wine regions, styles, and grape varieties. His stint at establishments like the Vineyard at Stock Cross, Glomaggiore in Covent Garden, and the Fat Duck served to enrich his knowledge and experience.

Curating the Unique Wine Experience at Trivet At Trivet, Bal is responsible for assembling a unique wine list that introduces lesser-known varieties to a discerning audience, alongside familiar classics from across the globe. This novel approach has garnered Trivet acclaim for its top-tier wine program.

The wine list at Trivet explores regions like Armenia, Georgia, Turkey, and Greece, allowing patrons an opportunity to discover intriguing and novel wines. Bal’s vision for promoting these lesser-known regions and their indigenous grape varieties is critical in shaping the future of the wine industry while offering customers a unique experience.

Changing Tides: The London Wine Scene London’s wine culture has significantly transformed since Bal embarked on his career. The city has witnessed a shift in preference from Claret to Burgundy for red wines and a burgeoning interest in natural and low-intervention wines.

London, with its advanced distribution and storage system, is a significant global wine market player. If a wine is produced somewhere in the world, it’s highly likely to be found in this bustling hub.

Support for Emerging Wine Regions Bal recognizes the potential in emerging wine regions like Georgia, Armenia, and Turkey. Their unique grape varieties and wine-making techniques warrant recognition and appreciation. Bal, in his capacity as a celebrated sommelier, believes that lending support to these regions and introducing their wines to a wider audience is paramount.

Climate Change and the Wine Industry The wine industry faces considerable challenges owing to climate change, which significantly impacts production and consumption patterns. As a result, winemakers must adapt and seek ways to minimize their carbon footprint and environmental impact. Bal emphasizes the need for the wine industry to address climate change proactively and adopt sustainable practices.

Staying Ahead: Adapting to Change Bal stays informed about the changing global wine landscape through various resources, including books, newsletters, online resources, and dialogues with peers. Alertness to new information and rigorous research enable him to seamlessly integrate new knowledge into his work at Trivet.

The Wine Club and Shop at Trivet The Trivet Wine Club offers enthusiasts an opportunity to join a community of fellow wine lovers, partake in tastings, lunches, and dinners, and avail exclusive benefits. Meanwhile, the Trivet wine shop provides a handpicked selection of wines for customers to enjoy at home.

Isa Bal’s trajectory from modest beginnings in Turkey to his current position at Trivet is testament to his dedication, expertise, and passion for the wine industry. He continues to shape London’s wine culture, ensuring he remains abreast of new developments and embracing emerging wine regions.