“His focus on provenance, seasonality and skills training matches our ethos, He’s approachable and a ‘chef’s chef,’. His workshops are inspirational, and the feedback from the team is that his enthusiasm and knowledge is infectious. Having Adam focus on us in his own restaurant environment is a real privilege.”
Clients have also had the benefit of the partnership and enjoy learning insider tips and tricks at Byatt’s masterclasses. “The ‘Adam Byatt menus’, developed exclusively for Inn or Out Events, brings the unique Trinity restaurant experience direct to our clients,” adds Redman. “In fact, I’ve never been in Adam’s presence and not walked away having learned something new.”
This article appeared in The Caterer and you can read the full article here.