Trivet

Trivet Kitchen, Cellar and Bar in Bermondsey

Join the team at Trivet: We are looking for a waiter to join our front-of-house team: someone warm, attentive and genuin...
03/06/2026

Join the team at Trivet: We are looking for a waiter to join our front-of-house team: someone warm, attentive and genuinely interested in hospitality, food and wine.

At Trivet, service is shaped by detail, care and the shared standards of a close-knit team.

To apply, please send your CV and a short introduction to [email protected]

📸 by .amedeo

The terrace is open.Wednesday to Saturday. Lunch menu from midday, dinner from 6pm.A glass of wine, a cocktail, somethin...
29/05/2026

The terrace is open.

Wednesday to Saturday. Lunch menu from midday, dinner from 6pm.

A glass of wine, a cocktail, something cold. Summer in the city, tucked away from Borough Market.

Gnocco Fritto. Gordal olives. Salumi. Crispy chicken wings. Lamb kofta with harissa. Grilled octopus. The Trivet lobster roll. The Glenrothes 15 bun. Pistachio cake with kirsch cream.

Come for one taste,Stay for more. Your choice, your order.

À la carte, always

📸 by .amedeo

Some dishes earn their place permanently.Drunk lobster, Trivet noodles are back on the menu for the season.In his revie...
21/05/2026

Some dishes earn their place permanently.

Drunk lobster, Trivet noodles are back on the menu for the season.

In his review “Bloody Brilliant”, called it “a superlative dish” the kind of thing that only happens when guests are given the freedom to choose.

No tasting menu.
No fixed sequence.

Just the full à la carte.
A mixtape. You pick the tracks.

📸 & 🎥 by .amedeo

Trivet Tasting Club - Sherry & Andalucia - Friday 22 May 7pmFrom the chalk-white albariza soils of Jerez to the historic...
09/05/2026

Trivet Tasting Club - Sherry & Andalucia - Friday 22 May 7pm

From the chalk-white albariza soils of Jerez to the historic solera cellars of southern Spain, the wines of Andalucia remain some of the wine world’s most singular expressions of place.

For this Trivet Tasting Club, will explore the diversity of the region through a selection of fortified and still wines — from delicate biologically aged styles to deeper oxidative expressions alongside vibrant whites and reds from across southern Spain.

Throughout the evening, will serve a selection of tapas-style dishes inspired by the region and designed to accompany the wines being poured.

Photographs from lates trip to Spain 🇪🇸 

Friday May 22

Join us in the Mustard Room at 19:00

£130 members
£145 non members 

Ticketed Event 🎟️ Link in Bio

Our terrace is open. Days like this were made for it. Celebrate the sunshine with a perfect glass of champagne poured by...
08/05/2026

Our terrace is open. Days like this were made for it. Celebrate the sunshine with a perfect glass of champagne poured by and team.

Stay tuned, as we will be launching a brand new terrace snacks menu soon. Book your spot for the next available date and savor this moment.

Lunch at Trivet is not a reduced version of dinner.It is its own menu, built around proper dishes, generous plates and i...
29/04/2026

Lunch at Trivet is not a reduced version of dinner.

It is its own menu, built around proper dishes, generous plates and ingredients we want to cook with right now.

On the table: red gurnard with shellfish cream, mussels, barbecued potatoes, courgette and wild garlic.

Farmer Tom Jones lamb saddle, stuffed with nettles and served with bulgur wheat, broad beans, peas, barbecued pickled baby gem and lamb sauce.

Alongside them, the hot tongue bun, chicken wings, and a dessert only served at lunch.

As the terrace gets ready for summer, lunch can be whatever you want it to be: a full table in the dining room, something at the bar, or a few dishes outside when the sun is with us.

📸 by .amedeo

In a two-Michelin-star, à la carte restaurant, every service matters.Work alongside some of the most respected in the in...
22/04/2026

In a two-Michelin-star, à la carte restaurant, every service matters.

Work alongside some of the most respected in the industry.
Absorb what you won’t learn anywhere else.

Now hiring waiters and junior waiters.
Applications: [email protected]

📸 by .amedeo

A new sweetbread dish for the menu, and one that earns its place alongside those we have served since opening.Grilled ve...
17/04/2026

A new sweetbread dish for the menu, and one that earns its place alongside those we have served since opening.

Grilled veal sweetbreads with XL morels filled with veal farce, fire-kissed new season peas, and a sticky veal-bone sauce. A shallot condiment and pickled wild garlic stems bring lift.

Here pairs it with Ghost Corner wild ferment Sauvignon Blanc.

📸 by .amedeo

Our last Mondays at TrivetTrivet Tasting Club - Wines of SpainJoin Isa Bal MS for an evening exploring the length and br...
26/03/2026

Our last Mondays at Trivet

Trivet Tasting Club - Wines of Spain

Join Isa Bal MS for an evening exploring the length and breadth of Spain, from classic regions to more distinctive modern bottles, alongside a three-course menu by Jonny Lake.

Monday 30 March, 7pm
Open to non-members
Link in bio

From leaving The Fat Duck’s tasting menus to crafting his own à la carte path, Jonny Lake’s journey led to two Michelin ...
23/03/2026

From leaving The Fat Duck’s tasting menus to crafting his own à la carte path, Jonny Lake’s journey led to two Michelin stars on his terms. Swipe through to explore how that shift is shaping his vision of fine dining in London, as featured by

Grilled Cornish monkfish from our friends , with Roscoff onions, calçots and flamed cockles.The monkfish is lightly cur...
15/03/2026

Grilled Cornish monkfish from our friends , with Roscoff onions, calçots and flamed cockles.

The monkfish is lightly cured and brushed with brown butter before cooking, keeping the flavour of the fish clean and at the centre of the plate.

Around it are several expressions of onion. Calçots, the long sweet onions traditionally cooked over fire in Spain and often served simply with romesco, are grilled on the barbecue and peeled to form the backbone of the garnish.

Roscoff onions, known for their sweetness, are gently pickled before being lightly charred on the barbecue, adding sweetness and a gentle smokiness.

A silky white onion purée forms the base of the dish, tying the different onion elements together.

Flamed cockles from the Isle of Barra add a final layer of shellfish flavour, while a roasted fish sauce brings depth.

Finished with a chive emulsion and chive oil.
Now on the à la carte menu while these ingredients are at their best.

📸 and video by .amedeo

Join the team at TrivetWe are currently looking for people to join our front of house team.Open roles include waiters, b...
13/03/2026

Join the team at Trivet

We are currently looking for people to join our front of house team.

Open roles include waiters, bartenders and junior sommeliers who are passionate about hospitality and eager to learn.

At Trivet we focus on thoughtful service, a deep interest in food and wine, and creating an environment where curiosity and professionalism can grow together. Whether you are building a career in hospitality or looking to deepen your knowledge of wine and service, we are always interested in meeting people who care about the details.

If you would like to be part of the team, please send your CV to [email protected]

📸 by .amedeo

Some collaborations begin long before the dinner.In 2024 Jonny Lake spent time cooking alongside Chef Aret Sahakyan at M...
10/03/2026

Some collaborations begin long before the dinner.

In 2024 Jonny Lake spent time cooking alongside Chef Aret Sahakyan at Maçakızı on the Aegean coast in Bodrum. The conversations and ideas that began there now continue in London.

On Saturday 28 March, Jonny and Isa welcome Aret to Trivet for a Four Hands Dinner and a full restaurant takeover.

From Bodrum to London.

Three seatings
6pm | 7pm | 8pm

Limited seats available.

Three years. Two stars. One team moving forward together.Thank you to every person at Trivet who brings care, skill and ...
19/02/2026

Three years. Two stars. One team moving forward together.

Thank you to every person at Trivet who brings care, skill and energy to what we do each day. This recognition belongs to the whole team.

A heartfelt thank you to our suppliers whose dedication and craft inspire us constantly. We are proud to work with people who share our standards and passion.

And to our guests, thank you for your trust and support. You challenge us, encourage us and remind us why this work matters.

We are honoured by this recognition from the

Now we look ahead and return to what we love most. Welcoming you through our doors.

Jonny & Isa

.balkaya .halkia .karalliu_94 .lukasj
























📸 by .amedeo

Forced rhubarb season is short and sweet.Grown in darkness in Yorkshire’s Rhubarb Triangle, this traditional method give...
13/02/2026

Forced rhubarb season is short and sweet.

Grown in darkness in Yorkshire’s Rhubarb Triangle, this traditional method gives the rhubarb its delicate colour, softer texture and natural sweetness. Ours comes from grower Robert Tomlinson, whose work continues this winter tradition.

For Valentine’s, it appears as hibiscus poached rhubarb with white chocolate, olive oil and black cardamom. A dessert built around brightness, balance and texture.

Served as part of our Valentine’s Day menu, with an optional wine pairing available, alongside our full à la carte offering.

📸 & 🎥 by .amedeo

Forced rhubarb season is short but sweet.Grown in darkness in Yorkshire’s Rhubarb Triangle, this traditional method give...
13/02/2026

Forced rhubarb season is short but sweet.

Grown in darkness in Yorkshire’s Rhubarb Triangle, this traditional method gives the rhubarb its delicate colour, softer texture and natural sweetness. Ours comes from grower Robert Tomlinson, whose work keeps this winter ritual alive.

For Valentine’s, it appears as hibiscus poached rhubarb with white chocolate, olive oil and black cardamom. A dessert built around brightness, balance and texture.

Served as part of our Valentine’s Day menu, alongside our full à la carte offering.

📸 & 🎥 by .amedeo

On Friday 20 February, and host a special one-off dinner in the Mustard Room exploring the wines and Madeiras of the i...
11/02/2026

On Friday 20 February, and host a special one-off dinner in the Mustard Room exploring the wines and Madeiras of the island, served alongside a four-course menu created for the evening.

We’re delighted to be showcasing wines from historic Madeira producer , established in the 1870s and now one of the island’s most respected houses.

Across the night, you’ll experience a range of styles, from vibrant table wines to beautifully aged Madeiras that show why these wines are among the most distinctive and long-lived in the world.

£165 per person
18:30 start
Very limited seats

Because of the nature of this one-off menu, dietary restrictions may be difficult to accommodate. Please contact the restaurant directly with any questions.

Book via the link in bio.

Introducing the Malt & MapleA seasonal Old Fashioned variation built around the depth and elegance of The Glenrothes 15 ...
03/02/2026

Introducing the Malt & Maple

A seasonal Old Fashioned variation built around the depth and elegance of The Glenrothes 15 | 18 | 25

Spiced Somerset cider brandy adds warmth and gentle structure, orange bitters lift the nose, and Trivet Select maple syrup, produced exclusively for Trivet in Quebec, lends a silky sweetness that ties the drink back to the kitchen.

A composed, slow-sipping serve for winter.

Now pouring at Trivet.

Please enjoy responsibly

📸 by .amedeo

We are delighted to welcome to Trivet as our new Head Chef.Adam joins us from one of London’s most respected kitchens, ...
27/01/2026

We are delighted to welcome to Trivet as our new Head Chef.

Adam joins us from one of London’s most respected kitchens, bringing with him a deep love of craft, precision, and thoughtful cooking. His approach to ingredients and flavour feels right at home here, and we are excited for this next chapter together.

Working alongside and , Adam will help continue the evolution of Trivet’s kitchen while staying true to the values that matter most to us: exceptional produce, curiosity, and generous hospitality.

Please join us in giving Adam a very warm welcome to the team.

Looking ahead.Happy New Year.From the kitchen to the cellar.Back Tuesday 6 January.
01/01/2026

Looking ahead.

Happy New Year.

From the kitchen to the cellar.

Back Tuesday 6 January.

07/12/2025

A taste of Trivet, at home.
A Christmas tradition, ready to bake.

The Tourtière is a savoury French-Canadian meat pie originating in Quebec, traditionally served as part of the réveillon meal on Christmas Eve and New Year’s Eve. Loved across Canada, it’s a dish made to be shared.

Our version is made with a mixture of pork, venison and veal, gently seasoned with cloves and cinnamon, and served with our homemade corn relish.

To be baked at home
Freezes beautifully
Serves 6–8

Only 20 Tourtières per day.

Pick up:
18th, 19th & 20th December
10am – 10pm
From Trivet.

Allergens:
Tourtière: Celery, gluten, eggs, dairy, sulphur dioxide
Corn relish: Celery, mustard, sulphur dioxide

Order now via the link in bio.
For delivery enquiries: [email protected]

It’s All Greek to Me.
A Trivet Tasting Club Event.Maybe you’re unfamiliar with these names:
Assyrtiko. Xinomavro. Agiorg...
03/12/2025

It’s All Greek to Me.
A Trivet Tasting Club Event.

Maybe you’re unfamiliar with these names:

Assyrtiko.
Xinomavro.
Agiorgitiko.
Malagousia.
Moschofilero.

Let us show you why they matter.

From volcanic cliffs and island breezes to mountain vineyards and centuries-old traditions. Salty and electric in one glass, structured and sun-baked in the next. Greece is producing some of the most exciting wines in Europe today.

Hosted by and , with special guest , Best Sommelier in Greece 2015 and UK Sommelier of the Year 2016, guiding us through the modern landscape of Greek wine.

For one night only, Trivet does mezze.

Chef and resident Greek .halkia have crafted a hearty feast of Greek classics, reimagined the Trivet way. Think tzatziki. Think filo. Think lamb.

Monday 8 December · 19:00

£150 non-members · £125 members
Only a few seats remain.
Link in bio to book.

Address

36 Snowsfields, Bermondsey
London
SE13SU

Opening Hours

Tuesday 6pm - 11pm
Wednesday 12pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm

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