The first of the wine masterclasses is set to take place at the south west London restaurant on 16 May, while the guest chef series kicked off on 25 April with Japanese-born chef and caterer Yoshiko Wada.
Guest chef series
James Golding (pictured, right) ‒ former Caprice Holdings chef and current chef director at the Pig hotel in Hampshire ‒ is set for 30 May. Previously at The Caprice, The Ivy and J Sheekey, Golding also worked as an apprentice at the Savoy in London under chef Anton Edelmann and Soho House New York, before joining the Pig group in 2011.
Michelin-starred Atkinson of Newcastle’s House of Tides will follow with his own chef’s night this autumn. A familiar face as a winner on BBC Two’s Great British Menu, and BBC One Saturday Kitchen regular, Atkinson picked up a Michelin star in 2015 for the House of Tides, and also won the accolade for his St Martin’s on the Isle, and Seaham Hall restaurants in 2008 and 2009.
Byatt said: “When we first visualized Upstairs we knew that this would give us an opportunity to work with some incredible chefs, giving us a chance to sample and promote the menus of the cooks whose food we are most fond of. But we wanted real cooks, people passionate about food and wine, whose ethos mirrored our own. We couldn’t be more excited.”
Meanwhile, the Upstairs wine masterclasses will be led by in-house expert James Price, and will include sessions on complex vintages with menus designed to run alongside, including dishes paired with the wines mentioned, for £120 per person.
The first session, named “Islands in the Sun” on 16 May, will focus on wines grown on European islands, including Sardinian Vermentino and Cannonau, and Nero d’Avola, Nerello Mascalese and Grillo from Sicily, plus examples from Kefalonia, Tenerife, and Madeira.
Byatt said: “This is the perfect opportunity to enjoy an incredible pairing of culinary and viticultural history.”
Sunday lunch clubs
Upstairs has also launched a series of Sunday lunch clubs, which will take place every two weeks and be run by a different chef from Trinity’s senior kitchen team. Continuing on from Aaron Potter’s lunch on 24 April, the next event will be from Chris Maguire on 8 May, followed by Joshua Hooper on 22 May.
The £40 per person lunch cost will include a traditional Sunday lunch presented in a sharing style, alongside bottomless Bloody Marys.
Byatt added: “Sunday Lunch Club is all about sharing good food with good company.”
Adam Byatt opened Upstairs at Trinity ‒ literally upstairs at his south west London Trinity site ‒ in late 2015, almost ten years after first opening. He began his career at Claridge’s hotel, and Michelin-starred site the Square in London, and is a strong advocate for junior chefs’ training.
He also works with foodservice firm Bartlett Mitchell and Inn Out Events to help train its chefs and offer consultancy support; formerly ran Thyme in Clapham from 2003-2005; and now operates Trinity sister site, Bistro Union, also in Clapham.