DINE WITH MEANTIME – MAIN COURSE

For the main event, we turned to a chef with a passion for British heritage food – unpretentious food, executed with accomplished flair. Adam Byatt’s career has taken in Claridges, the Berkeley Hotel and The Square – the latter working under Philip Howard – but it was Thyme, which he opened in 2001 in Clapham, south London, which saw him established as one of the capital’s most talented chefs.

With multiple accolades now under his belt, in 2006 he opened a second Clapham restaurant, Trinity, which was awarded three rosettes and the AA’s prestigious London Restaurant of the Year.

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GREAT BRITISH CHEFS